Thermo-tolerant bacterial alpha-amylase (food grade) for starch liquefaction of malt with raw grain adjuncts in single mash infusion processes.
Mode of action:
The endoenzyme Beerzym hydrolyzes 1,4-α-D-glycosidic bonds within the starch molecule. Products formed hereby are α-limit dextrins and oligosaccharides.
The addition to a 100% barley malt mash, brings an approx +2% higher extract yield.
80 – 240 mL/t of adjunct.
PH range and temperature:
PH range 5.0 – 5.8, temperature range from 50 – 95 °C.