PROMALT

PROBLEM: Poor extract yield or ineffective wort filtration in high adjunct brewing
SYMPTOM: Presence of starch and β-glucan residues in the final product
SOLUTION: Single point addition of Promalt complex

Key benefits
► A single addition of amylase, glucanase, cellulase and protease
► Improves extract yield and fermentability
► Gives consistent brewhouse performance|
► Improves wort stability/clarity

The Promalt range of products from Kerry Ingredients & Flavours is designed to give all of the relevant enzyme activities in a properly controlled and balanced manner in high adjunct brewing.