TEMPERATURE |
Optimum 50-60°C. |
pH EFFECT |
Optimum pH 5.0-5.5. |
PURPOSE |
To produce maltose syrups with more than 50% of maltose. To produce high gravity worts by mixing classic 12°P wort with high maltose syrup. The production of maltose syrup at the brewery can represent a gross gain of 20 % and a net gain of 10-15 % on the commercial maltose syrup price. To produce high attenuated beer in combination with Desatase (limit dextrinase). |
APPLICATION |
In the brewhouse at mashing-in or in the beginning of fermentation (0.25 g/Hl/°P); this preparation is inactivated after 1-2 Pasteurisation unit. |
ACTIVITY |
1400 MAU/g. |
AVAILABILITY |
MALTOSYLASE-alpha is avalaible in liquid form. Delivered in polypropylen drums of 30 Kg of enzyme. |
SAFETY |
MALTOSYLASE-alpha is produced according to FAO/ WHO JECFA and FCC recommendations for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total count and 102/g for moulds. |
STORAGE |
The declared activity of MALTOSYLASE-alpha is maintained for at least six months when stored at 25°C and for at least one year when stored at 5°C. |