Mashing and Cereal Cooking Enzymes

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.