Falling Number (Hagberg)
Too high or too low and your bread loses colour, volume or gets a sticky crumb. FinaAfric tests your flour's Falling Number and corrects it with dosed enzymes.
A suspension of flour and water is heated and the fall of a plunger through the starch gel is timed. A high index (> 300 s) = low enzyme activity: the crumb is dry and the bread lacks colour and volume. A low index (< 200 s) = excessive activity (sprouted wheat): sticky crumb, crust that darkens too fast. The favourable zone for bread-making is around 250–300 s. A too-high index is corrected by adding dosed fungal amylases; a too-low index is managed by wheat blending and enzyme inhibition.
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See also
Have your flour analysed
Our laboratory measures the W, the P/L and the Falling Number of your flour and proposes a correction, with comparative trial baking.
Falling Number: frequently asked questions
It is the time, in seconds, that a stirrer takes to fall through a heated flour-and-water starch gel. It measures the amylase activity of the flour.