The Amylograph-E evaluates starch properties and enzyme activity in flours according to ICC, ISO and AACCI standards. The gradual heating simulates baking conditions and captures the entire spectrum of enzymes without damaging the starch. Highly precise measurements are visually displayed in a diagram with multiple evaluation points. Real-time temperature measurements are free of fluctuations and guarantee precision throughout the entire process. In conjunction with the MetaBridge software, it ensures compliance with standards and enables real-time monitoring of flour quality and optimized workflows. Accessible from any device, it simplifies device connectivity and enables effortless data sharing, saving valuable analysis time.
