Viscosity Reduction & Filtration Enzymes
Enzymes such as cellulase, beta-glucanase, xylanase, and arabinase break down non-starch polysaccharides to release more starch for conversion and reduce mash viscosity.
LAMINEX® Blue – β-xylanase
- Reduce viscosity of high to very high rye and wheat mashes
- Achieve higher flow rates with effective mash viscosity reduction
- Less plugging and improved drier operation
- Higher yield from better starch accessibility
- Reduce equipment stress
- Application: Add during pre-treatment step and/or conversion step.
LAMINEX® C2K – β-glucanase, cellulase & arabinoxylanase
- Reduce viscosity during pre-treatment step
- Allows for higher solids concentration during mashing
- Improve energy efficiency and throughput
- Enhance solids separation
- Great for high rye inclusions to prevent dough balling
- Recommended for barley, oats, and mixed grain bills
- Application: Add during pre-treatment step prior to cooking.
LAMINEX® 750 – β-glucanase & arabinoxylanase
- Fast viscosity reduction during pre-treatment step
- Allows for higher solids concentration during mashing leading to higher yields
- Improve energy efficiency and throughput
- Enhance solids separation
- Recommended for wheat or corn
- Application: Add during pre-treatment step prior to cooking or to stillage prior to evaporation.
Please contact your Gusmer Technical Sales Rep for application guide or additional questions.