Mashing and Cereal Cooking Enzymes
Supplemental enzymes break down starch and reduce mash viscosity for more consistent mashing. Add to cereal cooker for faster liquefaction.
AMYLEX® 6T – Thermostable bacterial α-amylase
- Rapid viscosity reduction at low & broad pH range
- Performs well at low water to grist ratio
- Lower doses needed compared to similar enzyme activities
- Application: Add to cereal cooker before cooking or into mash
AMYLEX® 5T – Thermostable bacterial α-amylase
- Excellent adjunct liquefaction for a faster viscosity break
- Allows for use of low water to grist ratio
- Efficient starch liquefaction for reduced processing costs
- Broad pH tolerance
- Application: Add to cereal cooker before cooking or into the mash.
AMYLEX® BT2 – Thermostable bacterial α-amylase
- Rapidly reduces viscosity for efficient starch liquefaction
- Can be used for medium or high gelatinization temperatures
- Great for brewers that want organic approval
- Application: Add to cereal cooker before cooking or into the mash.
Please contact your Gusmer Technical Sales Rep for application guide or additional questions.