GIFSQ Tools · Module 5 — Cereal, Grain, Flour & Milling Technology · Tool 89 of 500
Hagberg–Perten Falling Number with the moisture correction to a 14 % basis and a saved log of readings. Enter the Falling Number in seconds and the sample moisture to get the corrected value and the amylase assessment.
Try sample values — fills the form with the worked example below.
Replicate readings (optional — mean & range, same moisture)
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Falling Number, corrected to 14 % moisture (s)
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Mean Falling Number (s)
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Amylase assessment
Equation: Corrected Falling Number = observed Falling Number × 86 ÷ (100 − moisture %). Mean = sum of replicate readings ÷ number of replicates. Range = highest − lowest replicate.
Method: ICC 107/1 (determination of the Falling Number according to Hagberg–Perten) / AACC 56-81B: 7.0 g of flour in 25 mL of water is stirred in a boiling water bath and the time for the stirrer to fall a set distance is recorded in seconds; values are corrected to a 14 % moisture basis.
Assumptions: the flour–water ratio is 7.0 g to 25 mL; the bath is at a rolling boil; the moisture used for the correction is the ISO 712 value for the same sample.
Limitations: the correction assumes the moisture effect is proportional, which holds near 14 % but weakens far from it; the test responds to alpha-amylase activity only and says nothing about protein or gluten; duplicate readings should agree within about 5 %.
Rounding: corrected Falling Number to 2 decimal places; mean and range to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Method: ICC 107/1 (determination of the Falling Number according to Hagberg–Perten) / AACC 56-81B: 7.0 g of flour in 25 mL of water is stirred in a boiling water bath and the time for the stirrer to fall a set distance is recorded in seconds; values are corrected to a 14 % moisture basis.
Assumptions: the flour–water ratio is 7.0 g to 25 mL; the bath is at a rolling boil; the moisture used for the correction is the ISO 712 value for the same sample.
Limitations: the correction assumes the moisture effect is proportional, which holds near 14 % but weakens far from it; the test responds to alpha-amylase activity only and says nothing about protein or gluten; duplicate readings should agree within about 5 %.
Rounding: corrected Falling Number to 2 decimal places; mean and range to 2 decimal places. Intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Falling Number 320 s at 15.0 % moisture. Correction factor = 86 ÷ 85 = 1.0118. Corrected Falling Number = 320 × 1.0118 = 323.76 s — sound wheat with low amylase activity. Replicates 320, 325, 318 s give mean 321.00 s, range 7.00 s, corrected mean 324.78 s.
Falling Number log
Saved on this device only. Use "Add current reading to log" after a calculation.
| Date / time | Sample | FN (s) | Moisture % | Corrected FN (s) | Assessment |
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Enter values above to see results.
Falling Number: 300 s or more sound wheat, 250–300 borderline, 200–250 elevated amylase, below 200 sprout damage likely. The log is saved on this device only. Tool 89 of 500 — GIFSQ Tool 89 of 500 — GIFSQ
