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Distillers Enzyme Glucoamylase
Distillers Enzyme Glucoamylase
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Glucoamylase is a fungal-derived enzyme that breaks down dextrins into simple sugars before the fermentation process.
Sufficient for treatment of up to 7.5 kg liquefied starch for fermentation volumes up to 25 L litres.
Mixing Instructions
1. Add enzyme to liquefied starch slurry or malted grain mash once at or below 65°C.
2. Stir well, cover (or hold at 50-60°C and allow to stand for 1 hour before cooling for fermentation.
Alternatively, add to mash/wort along with yeast and ferment at optimum 30-35°C ambient air temperature (ensuring within tolerance for yeast) for simultaneous saccharification and fermentation.
Ingredients / Allergens
Dextrose monohydrate, glucoamylase enzyme.
Danger: May cause allergy or asthma symptoms or breathing difficulties if inhaled."
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