Device for determining the quality of flour Enzymograph A6

This device measures the amount of alpha-amylase in wheat flour. After the water and flour mixture is placed in the device, the temperature is continuously increased by 1.5 °C. The data obtained from the amylograft represent the initial gelatinization temperature, the maximum gelatinization rate, and the amount of gelatinization at the optimal temperature.

The rate of temperature increase is 1.5 C/min.

Power supply - 220 V, 50/60 Hz

The dimensions are 260 x 420 x 750 mm

Power - 750 W

Sample - 20 g

Weight - 14 kg