Falling Number 5000

Bastak Falling Number 5000 – Precision Analyzer for Alpha-Amylase Activity in Grains

The Bastak Falling Number 5000 is a state-of-the-art instrument designed to accurately measure the alpha-amylase enzyme activity in flour and grain products. This falling number analyzer is essential for detecting sprout damage and ensuring the quality of wheat, rye, barley, and their flours. By determining the falling number value, it helps millers and bakers assess the suitability of grains for various end products.

Equipped with advanced features, the Falling Number 5000 offers both FN (Falling Number) and FFN (Fungal Falling Number) measurement modes. The FN mode assesses natural alpha-amylase activity, while the FFN mode evaluates total enzyme activity, including added fungal enzymes. This dual functionality provides comprehensive insights into enzyme levels, aiding in precise quality control.

The device boasts a microprocessor-controlled system with membrane technology, ensuring high accuracy and repeatability. Its automatic boiling temperature adjustment based on sea level enhances test reliability. Additionally, the built-in printer allows for immediate documentation of results, including sample IDs and test parameters.

Constructed with corrosion-resistant materials and featuring a robust design, the Falling Number 5000 is built for durability in various laboratory environments. Its user-friendly interface, coupled with audible alerts and a digital display, simplifies operation and monitoring.

Ideal for flour mills, grain storage facilities, and research institutions, the Bastak Falling Number 5000 ensures consistent and reliable analysis of enzyme activity. By providing accurate measurements, it supports the production of high-quality flour and grain products, meeting both industry standards and consumer expectations.

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

ADVANTAGES

1. The first and only device in Turkey with ICC Draft Standard No.189.
2. Test according to International World standards.
3. It has the feature of correcting the analysis results according to ICC standards.
4. It provides optimization of analysis time.
5. Falling Number “FN” measurement mode is used to determine the amount of natural alpha-amylase enzyme, “FFN” measurement mode is used to determine the total (microbiological + natural) alpha-amylase enzyme amount.
6. With a single button, it is possible to switch from FN measurement mode to FFN measurement mode and vice versa.
7. The device automatically adjusts the boiling temperature, which is the FN test temperature, according to the sea level.
8. The FFN test temperature is set at 90°C automatically by the device.
9. Opportunity to Print Test Results
10. Boiler Water Level Adjustment
11. Microprocessor Control
12. Membrane Technology
13. Altitude Adjustment

Proteolytic and amylolytic enzyme activities have an important place in determining the bread quality of flour, which is our most important staple food and the gold of the milling industry.

CO2 gas, which is necessary for dough and bread to rise, consists of sugars formed with the effect of amylase from starch that is present or damaged during the fermentation process.

Working Principle; The most advanced method to determine enzyme activity in flour and wheat is the Falling Number test.

Falling Number analysis is the most effective method accepted in the world for the determination of α-amylase (Alpha-Amylase) activity. And this test is made and we will continue to support scientific and sectoral research by following the developing technologies.