Enzymes
ALCOMAT
Alpha Amylase Enzyme
Alpha-amylase reduces the viscosity of starch-rich mashes and prepares them for subsequent saccharification. The optimum is pH 5.5–5.8 and 83–85 °C. For small batches, pH may be adjusted gradually with citric acid.
At a glance
Key characteristics
- Application: Liquefying starch during mashing
- Contents: 5 mL
- Dosage: 5 mL per 25–30 L mash containing up to 10 kg grain
Application and action
Liquefy starch during mashing
Alpha-amylase reduces the viscosity of starch-rich mashes and prepares them for subsequent saccharification. The optimum is pH 5.5–5.8 and 83–85 °C. For small batches, pH may be adjusted gradually with citric acid.
Key information
Product specifications
- Brand
- ALCOMAT
- Type
- Alpha-amylase enzyme
- Application
- Liquefying starch during mashing
- Contents
- 5 mL
- Dosage
- 5 mL per 25–30 L mash containing up to 10 kg grain
- pH range
- 5.2–6.0; optimum 5.5–5.8
- Temperature range
- 76–89 °C; optimum 83–85 °C
- Liquefaction time
- Approximately 60 minutes
- Product number
- 122029
Refer to the current product packaging for the binding dosage, application and safety information.
Prepare the raw material
Gelatinise the starch according to your chosen mashing process.
Add the enzyme
Add directly to the mash at 83–85 °C and hold for approximately 60 minutes.
Continue processing
Proceed to saccharification after liquefaction.
Storage
Storage conditions
Store in a cool, dry place, preferably refrigerated where appropriate. Check the best-before date and batch number on the pack. Not intended for direct consumption.
Product and trade enquiries
Questions about this product?
Contact us about its application, availability or a possible partnership.