HITEMPASE

PROBLEM: Poor starch hydrolysis / liquefaction
SYMPTOM: High mash or cereal cooker viscosities and starch positive wort
SOLUTION: Addition of Hitempase to reduce starch to low molecular weight dextrins and reduced viscosity

Key benefits
► Improves starch liquefaction and subsequent yields in cereal cooker
► Control of starch positive worts in kettle

Hitempase is an endo-acting bacterial α-amylase which randomly hydrolyses the α-1,4 glycosidic linkages in amylose and amylopectin resulting in the production of dextrins. It is characterised by it's stability at extremely high temperatures (~105°C).

Related process:
High Gravity Brewing
Mashing and wort separation
Barley
Wort boiling
Maize, rice
Sorghum
Wheat, rye, oats, triticale
Buckwheat, quinoa
Cassava