The Standard in Falling Number Testing
Perten developed the original Falling Number instrument, establishing a method that has become internationally standardized for measuring alpha-amylase activity and detecting sprout damage in grain and flour.
Used across grain trading, milling, baking, pasta and noodle production, and malting, Falling Number testing provides fast, reliable results to support grain quality decisions, consistent product performance, and confident processing.
Why Choose Perten Falling Number Systems
Internationally Standardized Method: The Falling Number method is recognized in international standards including ICC 107/1, AACC 56-81.03, ISO 3093, and ASBC Barley 12-A, supporting consistent testing across the global grain industry.
Detect Sprout Damage Early: Rain and adverse harvest conditions can trigger sprouting and increased alpha-amylase activity. Falling Number testing identifies affected grain before it impacts processing or final product quality.
Fast, Reliable Results: Generate standardized results in approximately five minutes to support rapid grain intake, quality control, and production decisions.
Protect Product Quality: Monitor alpha-amylase activity to help maintain consistent quality in flour, bread, pasta, noodles, and malt.
Protect Crop Value: Identify, segregate, and blend grain appropriately to reduce quality-related losses and help maximize the value of harvested crops.
APPLICATIONS ACROSS THE GRAIN VALUE CHAIN
Rain during harvest can cause pre-harvest sprouting, increasing alpha-amylase activity and reducing grain quality. Falling Number testing helps identify sprout-damaged grain before unloading, preventing sound grain from being mixed with damaged grain and enabling informed intake decisions.
Early detection allows grain to be segregated, blended, or redirected to alternative uses while helping suppliers meet customer specifications and trade requirements. By supporting grain grading and contract verification, Falling Number testing protects crop value and helps reduce quality-related losses throughout the grain supply chain.
The correct level of alpha-amylase activity is essential for consistent flour performance and high-quality baked products. Excessive enzyme activity can result in sticky dough and poor loaf structure, while insufficient activity may reduce loaf volume and produce a dry crumb.
Falling Number testing helps millers optimize flour blending and enables bakers to specify or adjust flour performance for different applications. Routine testing supports consistent quality, reduces variability, and improves process control from incoming grain to finished products.
Excessive alpha-amylase activity can negatively affect dough handling, extrusion, cutting, and drying during pasta and noodle production. It may also lead to sticky products and reduced quality after cooking.
Falling Number testing helps manufacturers select flour with the appropriate enzyme activity, improving production efficiency, product consistency, and finished product quality while reducing processing issues and waste.
Barley that has begun to germinate before harvest may appear normal but often performs poorly during malting. Falling Number testing provides a rapid method for identifying pre-germinated barley before purchase or storage, helping prevent lower germination rates and inconsistent malt quality.
Routine screening supports confident intake decisions, protects brewing performance, and helps ensure only suitable barley enters the malting process.
Choose the right Falling Number System
Falling Number 1000
Advanced dual-analysis system for laboratories that need reliable Falling Number testing with higher sample throughput.
Key capabilities
- Dual analysis for higher sample throughput
- Automated Falling Number testing
- Reliable alpha-amylase measurement
- Ideal for high-volume quality control
Approximately 5 minutes
Falling Number 1310
Reliable, cost-effective single-analysis system for laboratories that need simple and standardized Falling Number testing.
Key capabilities
- Automatic single-sample analysis
- Automated Falling Number testing
- Simple, convenient operation
- Reliable alpha-amylase measurement
- Ideal for routine grain and flour testing
Approximately 5 minutes
Featured Resources
Harvest Quality Under Pressure: Why Enzyme Activity Matters More Than Ever
Harvest has always been a critical control point in the grain value chain, but today’s environment is making quality management more complex than ever. Increased weather variability, tighter specifications, and rising expectations from processors are placing new pressure on how grain quality is assessed and managed at intake.
Learn More
Perten Falling Number World Standard Method
The Perten Falling Number method is the world standard method for the measurement of alpha-amylase activity in flour and meals of wheat, durum, rye, barley, other grains and malted cereals.
Learn More
Falling Number Application and Method
Validated worldwide industry standard and accepted method for detecting sprout damage in flour and meal of wheat, durum, rye, barley and other grains and malted cereals.
Learn More|
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| Specification | Perten Falling Number 1000 | Perten Falling Number 1310 |
| Weight | 19 kg | 8 kg |
| Dimensions (H x W x D) | 515 x 290 x 390 mm | 525 x 223 x 370 mm |
| Power requirements | 115V or 230V, (different part numbers) 50–60 Hz 1050 VA | 115V or 230V, (different part numbers) 50–60 Hz 1100 VA |
| Operating conditions | Indoor use | Indoor use |
| Temperature range | 5–40°C | 5–40°C |
| Cooling water supply | Min 24 L/hour | Min 24 L/hour |
| Connections | 4 x USB type A 1 x ethernet RJ45 cat 5+ | |
| Screen | 5.7-inch VGA resistive touch screen | 3 digits result display |
Need Help Choosing the Right Falling Number System?
Whether you're evaluating new analytical solutions, improving grain quality control, or selecting the right Falling Number system for your operation, our specialists are here to help.