2018 new JJLF Falling number system

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US $2,850-3,500 / Sets | 1 Set/Sets (Min. Order)
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Quick Details
flour sample weight:
weight of muddler:
Inner Dia. of viscosity pipette:
outer Dia. of viscosity pipette:
height of inner wall:
≤10% of the average value
power of heater:
power supply:
220V AC, 50Hz
515 x 440 x 180mm
200 Set/Sets per Month
Packaging & Delivery
Packaging Details
wooden case/set, dimension: 60 x 40 x 59cm, gross weight: 40kg
Lead Time :

Falling number

The Falling Number System measures the alpha-amylase enzyme activity in grains and flour to detect sprout damage, optimise flour enzyme activity and guarantee soundness of traded grain. Alpha-amylase activity is crucial for final product quality of bread, pasta, noodles and malt. Anyone handling wheat, barley, rye or sorghum intended for these applications will benefit from the Falling Number system.

Internationally standardized method for sprout damnage detection.


What is sprout damage? 

Under conditions of prolonged dampness or rain, grain kernels may start to germinate, or sprout, when the crop is still standing. Germination begins when kernels absorb water and generate enzymes that break down stored starch and protein in the endosperm. The enzymes release sugars from starch and amino acids from proteins which nourish the growing embryo.

Alpha-amylase is one of the enzymes produced in the sprouting kernel. Although some alpha-amylase enzyme is present in the embryo or germ of sound wheat kernels, when germination begins the embryo and layers surrounding the starchy endosperm produce the enzyme at an accelerating rate. A severely sprout-damaged kernel contains many thousands of times the amounts of enzyme present in kernels that are in the early stages of germination. Because of this, a wheat sample containing very low levels of severely sprouted kernels may exhibit significant amylase activity. Alpha-amylase converts starch into sugars in the sprouting kernel, and similarly breaks down the starch granules in wheat flour when mixed with water to make bread dough.

Falling Number applications

Why measure the alpha-amylase activity? Rainy, adverse weather conditions during harvest can cause sprouting. When sprouting occurs the alpha-amylase enzyme develops. Alpha-amylase activity has direct impact on bread and pasta quality and adversely affects the malting process. As little as 5 % sprouted grain, mixed with 95 % sound grain, can render the entire mixture unacceptable.

The end users of wheat, rye and barley suffer when the grain is sprout damaged, and need to monitor the ingredients they buy. To prevent sprout damaged grain from entering the production chain, farmers and grain receivals should test the grain during harvest, and when it's delivered.


Falling Number Determination

Falling Number Determination is a professional instrument for determining the activity of Amylase, offering accurate identification of grain's sprouting damage. Used for grain testing, especially for wheat and wheat flour. It is an important quality testing instrument for grain storage and flour production.



Weight of Muddler: 25g and 0.05g for more or less

Power of Heater: 600W

Spec of Viscosity Pipette:

Internal Diameter: 21mm and 0.02mm more or less

External Diameter: 23.8mm and 0.25mm more or less

Internal Wall Height: 220mm and 0.3mm more or less

Repetition: The Difference between two testing results should not be more than 10% of the average value.

Power Supply: AC220 and 10V more or less

Outer Dimension: 180mm*440mm*515mm

Weight  Approx. 22.5kg


The application of the falling numbers method


The falling number test of the wheat is mainly applied in two ways, namely for the test of sprouting damage and for reasonable accommodate and increase of α-amylase in flour. In terms of the industries, the method could get engaged in sectors such as grain trade, grain storage, flour producing, food producing, and agriculture and commodity inspection.


·The determination of the wheat’s falling numbers could give correct evaluation about the water sprouting situation. The activity of the α-amylase in normally grown wheat is low, usually the falling number would be around 350 and 400 seconds. If the sprouting or protruding wheat encounters rainfall, the falling numbers would be clearly lower and the extent of the drop is in direct ratio to the sprouting time and the sprouting proportion. When the sprouting proportion is severely high, the falling numbers would drop below 80 seconds. If there are only few sprouting cases, even if the sprouting time is relatively long, the falling numbers would not go down too much. With the determination of falling numbers, the sprouting situation of the wheat could be correctly evaluated and the error of visual inspection could be avoided.


·The falling numbers of wheat could be used to decide the purchase price. Many countries in the world decide the PN purchase standards for their wheat based on climate, rainfall and etc. For example, wheat is classified into three groups in Sweden, the first one is usable with falling numbers above 190 seconds, the second one between 90 and 190 seconds should be used only after mixed with wheat of high falling numbers while the third one below 90 seconds goes only as feed. When the wheat’s falling numbers go higher than 190 seconds, the price would go up. The price then would go down when the falling numbers fall below 190 seconds.


·The grain purchase department could make classified storage according to the falling numbers of the wheat so as to avoid mixture between sprouting wheat and high-quality ones, which might harm the whole quality and cause unnecessary economic loss.


They could also arrange reasonable collocation according to the wheat's falling numbers to meet the demands of the flour mills.

·The flour mills could assess the quality of the wheat accurately with these falling numbers and then produce different kinds of flours according to specific standards for each falling numbers. The mills have two ways to accommodate the falling numbers of the flours; one is to blend the wheat of high falling numbers with a low one or to blend two flours while the other way refers to add grain α-amylase (malted barley flour) or epiphyte α-amylase.


When you open the box, please check out the encasement list

Packing list


1. Determination of Falling Numbers (Including the instrument and the electric control appliance)                                         One        (Main)    


2. Water Barrel                                        One        (Accessory)


3. Viscosity Support                                    One Pair    (Accessory)


4. Viscosity Tube                                      eight        (Accessory)


5. Viscosity Holder                                     One        (Accessory)


6. Muddler                                            Four       (Accessory)


7. Rubber Plug                                        Two        (Spare)


8. Power Cord                                         One        (Spare)


9. Spare Fuse(Two 2A and one 5A)                        Three       (Spare)


10. Spare Printing Paper                                 Two Rolls   (Spare)


11. Plastic Pipe (dim 6)                                    Four Meter  (Spare)


12. Condenser Valve                                     One       (Spare)


13. Tailor-made Wire                                    One        (Spare)


14. Brush                                              One       (Spare)


15. Product Quality Certificate                             One


16. Operation Instruction                                  One




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