Produces starch liquefaction in beer by randomly hydrolyzing starch α-1,4-glucosidic linkages. Reduces the viscosity of starch slurries quickly and releases soluble dextrins as well as some small amounts of maltose and glucose at very high temperatures.
- Heat-stable endo-α-amylase from a non-GMO strain of Bacillus licheniformis.
- Produced by fermentation of a non-genetically modified strain of Bacillus subtilis.
- Suitable for use in organic products.
Application: Add to the mash during starch liquifaction.
Packaging: 1 kg and 25 kg (larger sizes available by special order)
