DISTILAZYME AA

DISTILAZYME AA is an alpha amylase enzyme selected for its ability to break viscosity caused by gelatinization of starch and converting it to dextrin chains. This step is the first key point in the cooking / mashing process for the quality of fermentation. DISTILAZYME AA can be used on whole grain mashes and starch substrates. DISTILAZYME AA, through the hydrolysis of starch, displays a good viscosity reduction which results in easier agitation and pumping. DISTILAZYME AA has a working temperature and pH range that fits well with standard industry cooking parameters. DISTILAZYME AA has excellent viscosity reduction abilities during the cooking process, as demonstrated in Figure 2.