Distillers Enzyme - Alpha Amylase

Alpha-amylase is a bacterially-derived enzyme which breaks down starch into dextrins and simple sugars.

For use in mashing of starch-based substrates, such as raw grains and potato, for fermentation of alcohol to make distilled spirits.

Net Weight: 12 g
Sufficient for: Up to 10 kg Liquefied Starch For Fermentation Volumes Up To 25 L
Temperatures: High Temperatures
Temperature Tolerance: 80-110°C – Optimum 95-105°C