FALLING NUMBER 5100

Falling Number 5100 – Buğday Un Düşme Sayısı Analiz Cihazı

With over 20,000 devices operating worldwide in thousands of flour, bread, pasta, biscuit, and grain industry producers, universities, research industries, and grain quality control analysis laboratories, the Bastak brand 5000 and 5100 model FN Cheq (Falling Number) devices simultaneously determine the malt enzyme or commercial alpha amylase enzyme content of two samples of commercial flour, wheat flour, whole wheat flour, durum wheat flour, bulgur, vital gluten, noodles, and semolina in 10 minutes. The Falling Number "FN" measurement mode is used to determine the natural alpha amylase enzyme content. The "FFN" measurement mode is used to determine the total (microbiological + natural) alpha amylase enzyme content.

ADVANTAGES

- The first and only device in Türkiye with ICC Draft Standard No.189 standard.

- Tested according to international world standards.

- It has the feature of correcting the analysis results according to ICC standards.

- Provides optimization of analysis time.

- Falling Number ''FN'' measurement mode is used to determine the amount of natural alpha amylase enzyme, ''FFN'' measurement mode is used to determine the amount of total (microbiological + natural) alpha amylase enzyme.

- Switching from FN measurement mode to FFN measurement mode and vice versa can be done with a single button.

- The device automatically adjusts the boiling temperature, which is the FN test temperature, according to sea level.

- FFN test temperature of 90°C is automatically adjusted by the device.

- Opportunity to Print Test Results

- Boiler Water Level Adjustment

- Microprocessor Control

- Membrane Technology

• Altitude Adjustment

Düşme Sayısı Testi ve Alfa Amilaz Aktivitesi Ölçümü

Proteolytic and amylolytic enzyme activity plays a crucial role in determining the bread quality of flour, our most important staple food and the foundation of the milling industry. The CO2 gas necessary for dough and bread to rise is derived from sugars produced by the action of amylase from existing or damaged starch during the fermentation process.

ICC Standardı 189 Falling Number – Laboratuvar Uygulaması Working Principle;

The most advanced method for determining enzyme activity in flour and wheat is the Falling Number test. Falling Number analysis is the most effective method accepted worldwide for determining α-amylase activity and has been performed for 24 years using the Bastak Falling Number 5000 and 5100 devices, which have been producing the world's most advanced machinery in the field of food quality control equipment. This test is based on the principle of measuring the time required for the rapid gelatinization of a flour and water mixture and the liquefaction of starch by the alpha amylase enzyme.

Bastak, Ankara Kahramankazan’daki Ar-Ge merkezinde geliştirdiği Falling Number 5100 ile Türkiye’de un kalite kontrol cihazları alanında lider üreticidir.