The Falling Number® Method
The Falling Number® method is standardized and should always be performed in the same way. The steps are described below, and are also illustrated in the picture.
To learn more about the theory behind the Falling Number test, click here.
To download a checklist on how to achieve correct Falling Number results, click here.
1. Sample Preparation
For grain a 300 gram sample is ground in a Laboratory Mill LM 3100 or LM 120 equipped with a 0.8 mm sieve. The large sample is to avoid sampling error. For flour a representative sample is taken.
7.0 ± 0.05 g of whole meal or flour is weighed and put into a Viscometer tube. The flour amount should be moisture corrected by measuring the actual moisture content of the sample.
25 ± 0.2 ml of distilled water is added to the tube.
Sample and water are mixed by vigorously shaking the tube to obtain a homogeneous suspension.
The Viscometer tube with the stirrer inserted is put into the boiling water bath and the instrument is started. After 5 seconds the stirring begins automatically.
The stirrer is automatically released in its top position after 60 (5 + 55) seconds and is allowed to fall down under its own weight.
7. The Falling Number
The total time in seconds from the start of the instrument until the stirrer has fallen a measured distance is registered by the instrument. This is the Falling Number.