Distiller’s Enzyme Alpha-Amylase 12g

Description

Distiller’s Enzyme Alpha-Amylase is a bacterially derived enzyme used during mashing to convert starch into dextrins and simple sugars. It is suitable for preparing grain and other starch-based washes before fermentation.

One 12g sachet can treat up to 7.5kg of liquefied starch in fermentation volumes of up to 25L.

Before adding the enzyme, the starch substrate needs to be boiled to help break down and gelatinise the starch. Afterwards, allow the mixture to cool to the required temperature before adding the Alpha-Amylase.

Distiller’s Enzyme Alpha-Amylase Instructions

1. Bring the starch substrate slurry to the boil and simmer for 30 minutes.
2. Turn off the heat, then allow the slurry to cool to 80°C or just below.
3. Add the Alpha-Amylase enzyme and stir thoroughly.
4. Cover the mixture and leave it to stand for 60 minutes. Alternatively, maintain a temperature of 65–80°C during this time.
5. Once conversion is complete, continue with the next stage of your chosen fermentation process.

Important: Some starch substrates, including corn, may need a longer boiling time to fully break down and gelatinise the starch before the Alpha-Amylase enzyme is added.

Ingredients

Sodium chloride, Alpha-Amylase enzyme.

Important Safety Information

Danger: May cause allergy or asthma symptoms or breathing difficulties if inhaled. Avoid breathing enzyme dust and follow the safety information provided on the product packaging.

Contents: 12g

Treats: Up to 7.5kg of liquefied starch in fermentation volumes up to 25L.

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