Falling Number DF 5000
Falling Number Meter is the special instrument which is
testing the amylase activity in grains and can accurately judg
grain’s germination damage degree. It is suitable for testing
grain, wheat etc. and it is the necessary instrument in the
areas of grain storage, flour processing and food processing
This instrument is testing a-amylase activity index in grains
based on Berhagger’s sedimentation value method
Specification
| Water bath apparatus | consists of heating unit, cooling system and water level indicator |
| Electric timer | digital and precision time control |
| Test results | automatically calculated by SCM, printed out by printer, and data saved in PC by connecting a PC via RS232. |
| Mix stick’s weight | 25±0.05g |
| Water bath barrel preheated pipe | 600W |
| Viscosity tube | made by special glass. a) Inside diameter 21±0.02mm b) Outer diameter 23.8±0.25mm c) inside high 220±0.3mm |
| Repeat | Difference of the two test results does not over 10% |
| Size | 420×340×350mm |
| Weight | 25kg |
| Power resource | AC 220V±10% 50Hz |
| Model NO | DF5000 | Customized | Customized |
| Structure | Portable | Material | Steel |
| Certification | CE | Application | Lab |
| Type | Measurement Type | Transport Package | Standard Export Carton |
Accurate Assessment of Alpha-Amylase Activity with the Falling Number DF 5000
Ensure grain quality and baking performance with the Falling Number DF 5000—a fully automated, high-precision instrument designed to measure alpha-amylase activity in wheat, flour, and other cereal grains using the internationally recognized Hagberg–Perten Falling Number method. Compliant with ICC 107, ISO 3093, and AACC 56-81, the DF 5000 delivers rapid, reproducible results to detect sprout damage, optimize blending, and guarantee consistent flour performance in bread, pasta, and bakery production.
Engineered for Speed, Consistency, and Laboratory Efficiency
The DF 5000 Falling Number automates the entire test cycle: it precisely heats a flour–water slurry in a thermostatically controlled boiling water bath, stirs the mixture, and then measures the time (in seconds) it takes for a stirrer to fall through the gelatinized paste. This “falling number” directly correlates with enzyme activity—low values indicate high sprout damage, while high values confirm sound grain quality.
- Compliant with ICC 107, ISO 3093 & AACC 56-81 – Accepted globally for grain trading, milling, and baking standards.
- Fully Automatic Operation – Handles stirring, timing, and result calculation with minimal user input.
- Simultaneous Dual-Test Capability – Test two samples at once for higher throughput.
- Precise Temperature Control (100°C ±0.2°C) – Ensures test consistency and compliance.
- Digital Display & Data Storage – Shows results in seconds; stores 1,000+ tests with date/time.
- Compact Design with Safety Features – Auto-lid lock, boil-over protection, and low-water alarm.
Trusted Across the Grain and Flour Supply Chain
The Falling Number is critical for:
- Grain elevators assessing premium or dockage at intake
- Flour mills optimizing blends for bread-making quality
- Bakers preventing gummy crumb or collapsed loaves
- Exporters meeting international contract specifications
The DF 5000 eliminates manual timing errors and variability, delivering the reliability needed for ISO 17025, GMP, and commercial certification.
Whether you’re buying wheat or formulating a premium bread flour, the Falling Number DF 5000 gives you the confidence to act—fast, accurately, and in full compliance.
Test for sprout damage. Secure your quality. Bake with certainty.
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