Distiller’s Enzyme Glucoamylase breaks dextrins into simpler fermentable sugars after starch has been liquefied. One 12g sachet treats up to 7.5kg of liquefied starch in a fermentation volume up to 25L.
How to use it
Add to the liquefied starch slurry or malted-grain mash at 65°C or below. Stir well, cover and hold at 50–60°C for one hour before cooling for fermentation. The supplier also permits adding it with yeast for simultaneous saccharification and fermentation at a suitable 30–35°C ambient temperature, provided that temperature suits the yeast.
Related enzyme
For raw starch substrates, use Distiller’s High Temperature Alpha-amylase first to liquefy the starch.
| Weight | 0.012 kg |
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