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.
The process features a test procedure that is easy to carry out.
At the same time, the measuring probe placed directly in the product ensures that the temperature can be precisely adjusted. This increases the reproducibility of your measurement results.
Analyses carried out with the Amylograph-E provide you with precise results that comply with international standards.
In the Amylograph-E, a suspension is heated in a rotating measuring container, at a rate of 1.5°C per minute. The heat rate simulates the process inside a breadcrumb during the baking process.
Depending on the sample’s viscosity, a measuring probe stuck into the sample is deflected into the measuring container. This deflection is measured as a torque value and automatically recorded in the amylogram.
The Amylogram visualizes the following parameters in a torque curve:
• Beginning of gelatinization [°C]
• Gelatinization maximum [AU]
• Gelatinization temperature [°C]
The Brabender 3-phase system provides a holistic and practical approach to the production of baked goods and pasta on a laboratory scale:
The Brabender MetaBridge Controller extension enables you to use the new Brabender MetaBridge device software.
All models with a USB port can be upgraded. The extension is connected to the equipment via USB – completely plug and play, so no need for installation.
You benefit from many advantages:
| Mains connection | 1x 230 V; 50/60 Hz + N + PE; 2,8 A 115 V; 50/60 Hz + PE; 5,6 A |
| Heating rate | Standard: 1,5 °C/min, adjustable 0,1…3,0 °C/min |
| Sample volume | ca. 550 ml |
| Speed | Standard 75 min-1, adjustable 0-300 min-1 |
| Dimensions (W x H x D) | 19.5 x 35 x 15.75 in |
| Weight | approx. 66 lbs net |
