Distiller’s Enzyme High Temperature Alpha-Amylase

Distiller’s Enzyme High Temperature Alpha-Amylase is a bacterially-derived enzyme which breaks down starch into dextrins and simple sugars during mashing.

• Sufficient for up to 25L

Application

For use in mashing of starch-based substrates, such as raw grains and potato, for fermentation of alcohol to make distilled spirits.

Instructions

Add enzyme to starch substrate slurry, stir well and bring to the boil. Allow to simmer for 30 minutes then turn off the heat, cover (or hold at 85-95°C and allow to stand for 60 minutes.

Ingredients

Dextrose monohydrate, Alpha-amylase enzyme