Amylase Enzyme is a food-grade bacterial alpha-amylase enzyme produced by fermentation of a non-GMO strain of bacillus. In the brewing process it is used for liquefaction of grain mashes and malt extracts for increased fermentability.
Thermostable powdered alpha-amylase enzyme for hydrolysis of long-chain starch molecules into short-chain dextrins. Use in mashing of grains, potato or other starch-based substrate prior to saccharification (with glucoamylase) and ethanolic fermentation.
Powdered glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentatable sugars. For saccharification of dextrins following mashing of grains, potato or any other starch-based substrate prior to ethanolic fermentation.
ULTRA-FERM is a liquid amyloglucosidase (highly concentrated) from selected classical strain of Aspergillus niger. Ultra-Ferm can be used to make Brut IPAs. APPLICATIONS: To reduce saccharification times. To saccharify unmalted cereal brews. To increase...