Mashing and Cereal Cooking Enzymes

IFF Brewing Laminex Enzymes for beer filtration, 750, maxflow 4g, super 3g from Gusmer Enterprises

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.
Product Details

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.

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