C.W. Brabender® Micro-Visco-Amylograph®

The NEW Micro ViscoAmyloGraph® evaluates starch or flour samples at a fraction of the standard requirements without neglecting the need for accuracy and reliability.

Only 5-10 grams of sample are needed for an evaluation. Total test time can be reduced by the elevated temperature rate increase (up to 10 degrees C/minute).

• small sample weights
• heating/cooling rates of up to 10°C/min
• short measuring times
• fully electronic measurement
• integrated, self-optimizing temperature control unit
• temperature measurement within the sample
• easy handling and cleaning
• variable speed

Benefit from the versatility and reliability of the Micro Visco-Amylo-Graph® - in the food industry, in the paper and textile industries, or in the chemical industry:

• Measure the gelatinization properties of flour and native or modified starch
• Measure the enzyme activity of flour (e.g. sprout)
• Adjust the diastatic activity by adding enzymes (e.g. malt flour)
• Measure the influence of extrusion conditions onto the extruded product