Alpha
Murphy & Son
Price not listed
A heat-stable alpha-amylase enzyme, derived from Bacillus licheniformis which breaks down starch into shorter dextrins and fermentable sugars at high temperatures. This enzyme has been designed to provide fast viscosity reduction even at low water to grist ratio, which improves starch conversion and optimising sugar availability for fermentation, resulting in a higher efficiency of the brewing and cidermaking process together with reliable consistency in beverage quality. Benefits • Consistent and high extract yields • Fast viscosity reduction even when applying low water to grist ratio • Redu
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