Starch Conversion Enzymes

IFF-Brewing-Enzymes

Starch conversion enzymes

IFF is an industry leader in food, beverage, health, biosciences and sensorial experiences, science and creativity meet to create essential solutions for a better world. Gusmer Enterprises is proud to partner with an iconic brand to serve the brewing industry.
Product Details

Liquefaction & Cereal Cooking – Supplemental enzymes break down starch and reduce mash viscosity for more consistent mashing.  Add to cereal cooker for faster liquefaction.

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® LT – Thermostable bacterial α-amylase

  • Efficient liquefaction for low temperature gelatinization starches
  • Quick viscosity reduction
  • Non-GMM
  • 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® 4T – Thermostable bacterial α-amylase

  • Rapid viscosity reduction at high solid concentrations
  • Allows for the use of high temperature gelatinization starches
  • Can be used with high adjunct levels
  • 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.

 


 

Raw Material Optimization – Enables the use of difficult and gluten-free grains or significant levels of adjuncts. Achieve high performance brewing with locally available raw materials.

ALPHALASE® AP4 – α-amylase, β-glucanase & protease

  • More efficient barley brewing up to 60%,
  • Use with undermodified malt or gluten free grains
  • Improve sustainability by using local grains
  • Application: Add at mashing in or right after.

 


 

ALPHALASE® AP3 – α-amylase, β-glucanase & protease

  • Allows for high barley brewing (up to 60%)
  • Fast liquefaction at low water to grist ratio
  • Provides consistent levels of FAN
  • Optimize extract yields without undesirable impacts on foam, fermentation or flavor profile
  • Application: Add to mash at mashing in or right after.

 

Please contact your Gusmer Technical Sales Rep for application guide or additional questions.

Videos
Educational Webinars

Effects of Drought and Heat on Barley and Malt: Outcome and Possible Remedies

Presentation Topics include:
  • Learn about the impact of stress from heat and drought on growing barley. (0:55)
  • Understand how these impacts affect malt quality. (2:33)
  • Identify the enzyme options available for Brewers when working with lower quality malt. (27:03)
  • Discover ways to optimize brewhouse yield, lautering, and beer filtration with enzymes. (42:15)
  • Q&A (44:30)
  • Presentation Notes: IFF Brewing Enzyme Webinar Notes

Gallery
Downloads
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