Alpha Amylase

Alpha Amylase - enzyme

Distiller's enzyme alpha-amylase is a powdered enzyme of bacterial origin, alpha-amylase, designed to break down (or liquefy) gelatinized starch into short-chain dextrins and simple sugars prior to saccharification by glucoamylase and fermentation.

Mixing instructions
1. Bring the starch substrate mass to the boil and cook for 30 minutes, then turn off the heat and allow to cool to 80°C or slightly less.
2. Add the enzyme and mix well, then cover (or maintain at 65-80°C (149-176°F)) and leave for 60 minutes.

Note that some starch substrates, such as cornstarch, may require a longer cooking time for the starch to fully break down and gelatinize before the alpha amylase enzyme can be used.

Enough to process up to 7.5 kg (16.5 lb) of liquefied starch, fermentation volume up to 25 l (6.6 US Gal).

Packaging: 12g.