New Perten ShakeMatic - Falling Number Accessory

The all new Perten ShakeMatic is an automatic sample preparation device designed specifically to work alongside the Perten Falling Number ensuring a consistent well mixed sample every time.  

As per the approved Falling Number method, the mixture must be homogenous by mixing thoroughly before running the Falling Number test. This can be done by hand or shaking vigorously 40+ times. With manual shaking, variation between operators can lead to inconsistent results as well as being time consuming when running multiple tests. The Perten ShakeMatic rapidly mixes the samples in the same manner each time, improving repeatability and removing any variation between operators or laboratories. The Perten ShakeMatic has the ability to mix single or double samples simultaneously with a rapid mix time of 3 seconds.

The Perten Falling number is the original, and only approved, Hagberg method for testing alpha amylase activity. Typically, when it comes to breadmaking, Hagberg Falling Number values below 250 are not accepted. The alpha-amylase enzyme will attack the molecules of starch, breaking them down into sugars. This will create the gas that gives a good loaf of bread structure and air pockets. For dough stickiness and starch breakdown to be limited as much as possible, levels of alpha-amylase need to be low. A high Hagberg falling number indicates that there is a low amount of alpha-amylase activity, which means it is a good protein for baking.

Watch this quick video to show how the Perten ShakeMatic works: