Distiller’s Enzyme Glucoamylase

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.