Falling Number in Wheat Flour: Measuring Baking Quality

According to AACC International Method 56-81.03, the falling number (also known as the Hagberg falling number) is a standardized measurement of alpha-amylase activity in wheat flour. This single parameter offers an early, quantifiable signal of sprout damage, storage conditions, and the overall enzymatic balance that determines dough behavior and final baked product structure. For millers, bakers, and food buyers, understanding the falling number flour is non-negotiable when assessing wheat quality parameters and predicting predictable results at scale.

What Is the Hagberg Falling Number?

The Hagberg falling number is expressed in seconds and measures how quickly a stirring rod falls through a hot water–flour gel. During the test, a sample of wheat meal or flour is mixed with water in a specially designed viscometer tube, boiled to gelatinize the starch, and then stirred at a controlled rate. Alpha-amylase enzymes in the sample break down the gelatinized starch, reducing the viscosity of the paste. The longer the stirrer takes to descend, the lower the enzyme activity; the faster it descends, the higher the enzyme activity.

This test is widely referenced by ICC Standard 107/1 and is a mandatory wheat quality parameter in national and international trade specifications. Because sprouted wheat produces excess alpha-amylase, the falling number acts as a reliable indicator of weather-damaged grain, harvest timing, and post-harvest handling.

Interpreting Falling Number Ranges

Bakers and millers use common industry guidelines to translate falling number values into practical expectations. The following table summarizes typical interpretations:

Falling Number (seconds)	Alpha-Amylase Activity	Typical Baking Implications
Below 200	Very high	Excess enzyme leads to sticky dough, poor crumb structure, dark crust, and reduced loaf volume. Often from sprouted wheat.
200–250	High	Acceptable for some flat breads, but may require adjustments in mixing time and improvers for pan bread.
250–350	Optimal	Balanced enzyme activity provides good gas production, regular crumb, and desirable crust color. Preferred for most bread types.
Above 350	Low to very low	Insufficient enzyme activity results in dry bread, low loaf volume, and pale crust. May need added malt or fungal enzymes.

These ranges are not universal—specific products like malt extract, tortillas, or steamed breads may require different targets—but they serve as a practical map for evaluating flour enzyme activity.

Flour Enzyme Activity: The Science Behind Baking

Alpha-amylase is the enzyme responsible for hydrolyzing damaged starch into fermentable sugars. Yeast feeds on these sugars to produce carbon dioxide, which inflates the dough. A moderate level of enzyme activity ensures steady fermentation, adequate oven spring, and a resilient crumb. Too little activity starves the yeast, leaving dense loaves. Too much activity liquefies the starch gel, causing the dough to slump and the crumb to become gummy and tacky.

Beyond amylase, the falling number correlates indirectly with other wheat quality parameters. For instance, kernels that have begun to sprout often show altered protein solubility and increased proteolytic activity, which can weaken gluten. Therefore, a low falling number is a red flag that extends beyond simple enzyme issues. Conversely, a very high falling number may indicate badly stored wheat that has lost its natural enzyme reserves, leading to weak fermentation and poor texture.

How a Full-Cycle Mill Uses Falling Numbers

At JSC Tabunsky Elevator, better known by its international brand Grana, the falling number is not just a certificate line on shipped goods—it is a production management tool. The company operates a large full-cycle mill in the Altai region of Russia, with a milling capacity of approximately 300 tonnes per day. A 32,000-tonne grain elevator allows the team to segregate incoming wheat based on quality parameters, including falling number, protein content, gluten quality, and moisture.

Grana maintains its own laboratory and test bakery on site. This means every milled batch can be evaluated not only through rapid instrumental tests but also through actual baking trials. The test bakery bakes standard pan bread and other products, providing direct evidence of dough handling, oven behavior, crumb texture, and crust color. This dual approach—instrumental plus practical—gives the company a high degree of confidence before any flour leaves the elevator.

The Role of the Test Bakery

Having a test bakery is a significant advantage. While a falling number flour analysis provides a numerical value, the final proof is how the dough performs in a real bakery environment. Grana's bakers work with the same flour that will later be shipped to customers, adjusting water absorption, mixing times, and proofing schedules to match the measured falling number. This information is then used to blend wheat streams from the 32,000-tonne elevator, ensuring that finished flour consistently meets the expected flour enzyme activity and other wheat quality parameters.

This level of internal control is why Grana's flour is supplied to the United Nations World Food Programme (UN WFP) standard. The UN WFP has strict supplier requirements for nutritional consistency, food safety, and batch-to-batch stability. By combining advanced testing with a full-cycle mill and in-house bakery, Grana achieves the repeatability that institutional buyers require.

Accredited Exporter with a China Advantage

Grana's quality management system has also earned international accreditation. The company is an accredited CIFER (China Import and Export Food Registration) and GACC (General Administration of Customs of China) exporter. This means its facilities and production processes have been reviewed by Chinese regulatory authorities and meet the requirements for direct market access.

One of the most commercially significant results of this accreditation is the 0% import duty on flour and bran from Grana into China. For Chinese bakers, food processors, and distributors, this removes a substantial cost barrier. Combined with the high quality and falling number control described above, Grana's flour becomes a very attractive raw material for industrial bread production and noodle manufacturing, where consistent enzyme activity is essential.

Internal Links for Further Reading

To better understand how Grana organizes its quality systems and export operations, you can explore the following pages:

• Company profile – details on the Altai mill and elevator capacity
• Quality control – laboratory methods, falling number testing, and test bakery process
• Products and export – flour grades, bran, and trade documentation
• Contact – to leave a request or ask a question

Why Falling Number Flour Testing Matters for Your Business

For any buyer of wheat flour, the Hagberg falling number is a decisive criterion. It tells you whether your dough will rise reliably, whether your bread will have the right crumb, and whether your products will come out of the oven with an appealing crust. It also protects you from hidden risk: a shipment that looks clean and white but has a low falling number can ruin a day of production. By choosing a miller who actively manages this parameter, you reduce guesswork and improve output consistency.

Grana's Altai mill offers exactly that kind of security. With a large full-cycle facility, a 32,000-tonne elevator for raw grain segregation, an accredited laboratory, and a in-house test bakery, the company produces wheat flour that meets both the UN WFP standard and the stringent requirements of Chinese and other international buyers. The 0% duty on flour and bran further strengthens the commercial offer, making Grana a reliable partner for long-term supply contracts.

If you need consistent, high-quality bread or industrial flour with controlled falling number values, the next step is simple. Leave a request via the form on the site.