Enzymes for your industry.
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SCIENTIFIC AND TECHNICAL
Brewer's Amylase breaks down starch. The listed reaction produces dextrins & smaller sugars. Compare the food grade specification with the requirements of your application. Check the listed activity and operating conditions before selecting a pack size.
ENZYME SELECTION
Define the sugar profile or viscosity change you want to achieve. Compare the listed substrate, reaction products and activity, then check the operating conditions against your process.
CAS Number: 9000-90-2 Small Brew: Add 10 mL Brewer’s Amylase (1× lid full) per 25 L brew. Medium Brew: Add 1 L Brewer’s Amylase per 250 L brew.
Large Brew: Add 10 L Brewer’s Amylase per 2,500 L brew. 1. Bring your starch to the boil and simmer for 5–30 minutes. 2.
Allow to cool to 80°C, then pour in Brewer’s Amylase and stir well.3. Allow to simmer for 60 minutes keeping the temperature between 60–80°C.
Sodium chloride, alpha-amylase enzymes, glycerol, sorbitol.
Store at 4–25°C away from sunlight. Use within 12 months.
Practical Guide: PDF
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