Highly concentrated glucoamylase (food grade) for the degradation of soluble starch.
Mode of action:
Complete saccharification of liquefied starch, respectively its dextrins and oligomers, degradation of utilizable residual dextrins in dietetic beers.
Can be used to raise glucose content in barley malt wort.
50 – 100 mL/t of malt or 1 – 3 mL/100 L during fermentation or 2 – 4 mL/100 L in beer during maturation.
PH range and temperature:
PH range of 3.4 – 6.0 and at temperatures up to 75 °C.