Micro Visco-Amylo-Graph measures temperature-dependent and time-dependent viscosity properties, especially of flours, starches and other materials. Furthermore, it also provides you with information on enzyme activity (α-amylses). By using the standard procedure and under controlled conditions, a starch-water or flour-water suspension is heated in a rotating bowl and cooled down again. The special geometry of the paddle ensures good mixing of the sample, eliminating sedimentation of starch particles. Temperature measurement directly within the sample makes it easy to always precisely assign the temperature to the current viscosity.