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This high activity and high temperature alpha-amylase enzyme breaks down starch into dextrins during the cooking process and works best at higher temperatures
minerals and growth factors
This high temperature alpha-amylase enzyme breaks down starch into dextrins during the cooking process and works best at higher temperatures
This product is unlike similar products because it works equally well in both oil-based and water-based systems
wheat and rye whiskeys
AA-HC Enzyme dap This high activity and highThis high activity and high temperature alpha amylase enzyme breaks down starch into dextrins during the cooking process and works best at higher temperatures. This product is added to the hot slurry water before or concurrently with the first grain addition during mashing. In addition to breaking down starch, this enzyme greatly reduces viscosity, especially in thicker mashes containing high amounts of rye or other small grains.
