Falling Number

Feb 02, 2017

Falling Number

What? This test measures the Alpha-Amalyse level in grain samples (mostly Wheat, Rye and Barley). The enzyme breaks down Starches in the seed, while reducing grain’s quality. Wet harvest may cause high activity of Alpha- Amalyse which leads to poor quality of flour.

Why? The importance of testing falling number is mainly for baking and milling purposes. If grain does not meet certain level of falling number, the grain is discounted or rejected for milling and downgraded to Livestock feed.