Glucoamylase Enzyme, 1oz

$ 2.49

Description
Details
Directions

Powdered glucoamylase enzyme for hydrolysis of short-chain dextrins into fermentable sugars. For saccharification of dextrins when mashing grains, potato or other starchy substrate to maximize ethanol fermentation.

Glucoamylase enzyme is also useful in baking to improve crust color, oven spring and crumb structure in breads.
Form: Dried

Ingredients: Glucoamylase enzyme

Allergens: None

Net Weight: 1oz (28.4g)
Directions for use in beer:

- Use 1/2 teaspoon per 5 US gallons.
- For optimal activity add to wash or wort once cooled to 131-140°F (55-60°C). Stir to dissolve thoroughly. Pitch yeast once temperature is below 86°F (30°C) and leave to ferment.
- Enzyme is stable up to 149°F(65°C).
- Optimum pH is pH 4.0 to 4.5 (enzyme is stable between pH 2.8 and pH 5.0).
- Note: all enzymes require 50ppm calcium ions for maximum activity and stability.

Directions for use in baking:

- Add 20 to 100 ppm (based on weight to flour content) to flour when mixing ingredients. Adjust as needed.

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