Brochure: Protect your grain investment
Perten Falling Number is the only validated instrument capable of running the World Wide Standard method for measuring alpha-amylase activity.
Alpha-amylase activity has great influence upon the quality of baked goods, pasta and noodles. Sprout damage is caused by alpha-amylase – a naturally occurring enzyme in grain that increases in concentration during wet harvests. Perten Falling Number instruments are the only validated instruments capable of running the World Wide Standard method for measuring alpha-amylase activity in flour and meals of wheat, durum, rye, barley, other grains and malted cere-als.