Classify the gelatinisation of starch and starchy foods – Viscograph-E
- ICC no. 169
- AACC Method no. 61-01.01
The Viscograph-E provides you with a complete picture of the gelatinisation behaviour of starches and all types of modified starches.
Show enzyme activity in flours and whole grains – Amylograph-E
- ICC no. 126/1
- ISO 7973
- AACC Method no. 22-10.01
- AACC Method no. 22-12.01
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.