Flours
Zymberg Method - Falling Number
For decades, the Falling Number test has been the gold standard for assessing the quality of wheat and barley. While reliable, this method has its drawbacks: it is time-consuming, labor-intensive, and particularly challenging during harvest, when speed and high-throughput processing are critical.
The Zymberg Method by Zymoptiq introduces a game-changing innovation. This revolutionary approach measures alpha-amylase activity using specially designed Zymplates. It delivers precise and dependable results, perfectly meeting the needs of millers and grain buyers who require fast and actionable analysis.
Key Benefits of the Zymberg Method:
- Faster Testing: Reduce the time required for analysis by threefold compared to traditional methods.
- Enhanced Precision: Achieve results with minimal bias, significantly outperforming the conventional method.
- Increased Productivity: Conduct multiple analyses simultaneously, optimizing operational efficiency.
With this cutting-edge technology, Zymoptiq is transforming how the grain industry ensures quality control, delivering unmatched speed, precision, and effectiveness.
Flour correction
The Zymberg Method and the Zymplates seamlessly integrates into the flour correction process as an innovative and efficient tool for quickly assessing enzymatic activity. It supports the optimization of the two primary correction approaches: enzyme addition and flour blending.
Blending flours with different Falling Numbers is a common practice to balance enzymatic activity. This method relies on the principle of dilution: flour with high alpha-amylase activity (elevated activity) is mixed with low-activity flour to produce a final, balanced product.
Enzyme addition, such as incorporating amylase or protease, is also employed by millers to fine-tune flour properties. In this context, Zymplates provide an ideal solution for rapid and accurate enzymatic activity evaluation, ensuring effective and precise corrections tailored to specific needs.