Alpha-amylase is a bacterially-derived enzyme which breaks down starch into dextrins and simple sugars.
Net Weight: 12 g (0.4 US oz) Temperature: High Temperatures Sufficient for: Up to 10 kg (22.0 lbs) liquefied starch for fermentation volumes up to 25 L (6.6 US Gal) Enzyme Systematic Name: 1,4-Alpha-D-Glucan Glucanohydrolase Enzyme Activity (u/g): > 8,000 Temperature Tolerance: 80-110°C - Optimum 95-105°C (176-230°F - Optimum 203-221°F) pH Tolerance: 5.5-8.0 (Optimum 6.0-6.5) GMO Status: GMO free
Shelf Life: 24 Months Storage: Store in a cool, dry place away from direct sunlight. Place of Origin: Made in the UK from imported and local ingredients. Danger: May cause allergy or asthma symptoms or breathing difficulties if inhaled.
Instructions Add enzyme to starch substrate slurry, stir well and bring to the boil. Allow to simmer for 30 minutes then turn off the heat, cover (or hold at 85-95°C (185–203°F)) and allow to stand for 60 minutes. Ingredients Dextrose monohydrate, Alpha-amylase enzyme.
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