Starch

Amylograph-E

Amylograph-E

The Amylograph-E provides you with a reliable, reproducible picture of enzyme activity (α-amylases) in flours and whole grains.This enables you to make statements on flours’ suitability for baking and control the dosing of, for example, baking malt or enzyme preparations.

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Viscograph-E

Viscograph-E

The Viscograph-E provides you with a complete picture of the gelatinisation behaviour of starches and all types of modified starches.

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Micro Visco-Amylo-Graph

Micro Visco-Amylo-Graph

The Brabender Micro Visco-Amylo-Graph measures temperature-dependent and time-dependent viscosity properties, especially of flours, starches and other materials.Furthermore, it also provides you with information on enzyme activity (α-amylses).

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