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Classify the gelatinisation of starch and starchy foods – Viscograph-E

The Viscograph-E provides you with a complete picture of the gelatinisation behaviour of starches and all types of modified starches.


  • Flour
  • Starch
  • Rice
  • Corn
  • Potatoe

Conductable tests:

  • Viscoelastic properties
  • Enzyme activity
  • Sprouting
  • Starch quality
  • Starch properties
  • Baking behaviour
  • Hot and cold viscosity
  • Stability of thickening agents or binders
  • Acid stability of starch
  • Caustic gelatinization (Alkali-Brabender)
  • Extrudate testing
  • Measurement of industrial starch (technical and native)

Show enzyme activity in flours and whole grains – Amylograph-E

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.


  • Flour
  • Starch
  • Rice
  • Pasta products

Conductable tests:

  • viscoelastic properties
  • enzyme activity
  • sprouting
  • starch quality
  • starch properties
  • gas retention capacity
  • fermentation (process)
  • baking behaviour