Product/Service

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

Source: C.W. Brabender Instruments, Inc.

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.

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Datasheet: 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

Click Here To Download:
Datasheet: Micro-Visco-Amylograph