Enzymes for your industry.
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SCIENTIFIC AND TECHNICAL
Brewer's Bunch (includes Amylase, Glucoamylase & Protease) breaks down starch dextrins. The listed reaction produces glucose. Compare the food grade specification with the requirements of your application. Review the individual enzyme activities when selecting this kit or formulation.
ENZYME SELECTION
Define your feedstock, desired output and process conditions when comparing this formulation. Review the stated enzyme components and their activities, and choose a pack size that suits your evaluation.
for Brewer's Amylase: Add 10 mL Brewer’s Amylase (1× lid full) per 25 L brew. 1. Bring your starch to the boil and simmer for 30 minutes. 2.
Allow to cool to 80°C, then pour in Brewer’s Mate 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.
for Brewer's Glucoamylase: 10 mL Brewer’s Glucoamylase (1× lid full) per 25 L mash (up to 10 kg of liquefied starch). Add Brewer’s Glucoamylase to liquefied starch or malted mash below 65°C.
Stir well then cover, allow to stand for 1 hour before cooling for fermentation.
Sodium chloride, glucoamylase, sorbitol.
Store at 4–25°C away from sunlight. Use within 12 months
for Brewer's Protease: 10 mL Brewer’s Protease (1× lid full) per 25 L mash (up to 10 kg of liquefied starch). Add Brewer’s Protease to liquefied starch or malted mash below 65°C.
Stir well then cover, allow to stand for 1 hour before cooling for fermentation.
Sodium chloride, protease, sorbitol.
Store at 4–25°C away from sunlight. Use within 12 monthsCAS Numbers (Included Enzymes): Alpha-amylase CAS Number: 9000-90-2 Glucoamylase CAS Number: 9032-08-0 Aspergillopepsin I CAS Number: 9025-49-4
HERE TO HELP
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