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(Corner of Hwy 1 & Hwy 8 North)
M: 8:00-5:00
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W: 8:00-5:00
T: 8:00-5:00
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The Perten Falling Number method is a fast and easy test to determine alpha-amylase activity in order to detect sprout damage in both flour and meal of wheat, durum, rye, barley, and other grains and malted cereals. Sprout damage is caused by alpha-amylase, which is a naturally occurring enzyme in grain that increases in concentration during wet harvests.
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The Falling Number 1000 model is an automatic dual sample analysis system designed for simple operation. It includes functions for registration of sample ID, calculation of moisture corrected sample weight, mean value calculation, moisture corrected results, altitude correction, and calculation of blends and malt addition.
Segregation: Save money by avoiding mixing sound and sprouted grain.
Blend Optimization: Blend grains or flours to create a product with specific characteristics.
Easy to Use: Automatic start and stop, as well as automated water level control, temperature, and atmospheric pressure sensing.
Recommended Accessories:
Shakematic 1095: An automatic shaker for fast and uniform sample mixing.
Laboratory Mill 120 or 3100: Approved hammer mills for grain preparation
Spolett 1010: Rapid cleaner for viscometer tubes.
Water Dispenser: Easily and accurately dispenses 25 ml of water.
Cooling Tower: Saves water by re-circulating cooling water.