The safest, fastest and simplest solution for detecting batches of sprouted grains. Poor climatic conditions can cause grains to sprout and flour made from germinated grains has strong alpha-amylase activity. This can cause significant defects such as sticky dough, bread that doesn’t rise, and a reddish crust in baked products.
The Amylab FN can measure alpha-amylase activity using the Hagberg method and the new 90 seconds Testogram method.
