Concentrated enzyme complex. Accelerates the process of starch degradation into dextrins and sugars. It allows the starches to acquire different textures, sweetens the product without adding sweeteners and increases the fermentative power of the mixture. Amylase is an enzyme that degrades starch. It is also called saccharase and ptyalin. It was the first enzyme identified and isolated by Anselme Payen in , who named it diastase.Available in 100 gr. and 500 gr. Amylases are used for a multitude of applications such as the production of syrups of different oligosaccharides (maltose and glucose). The use of amylases in flour also facilitates the action of yeast. The addition of amylases reduces fermentation times and improves bread making processes. Another application of amylases is the acceleration of fruit ripening. During fruit ripening, they synthesize amylases, which degrade fruit starch into sugar, making them sweeter.Maltodextrin, amylase.Enzyme complex that degrades starch into dextrins and sugars. It solubilizes and liquefies starches, sweetens and increases the fermentative power of the mixture. Amylase only acts on starch: it will only work on products containing starch.Apply in powder form on top of the product, impregnate in vacuum or inject with a syringe.Dilute 0.1-5 % of Amyläse in water or in the product itself. Gastrocultura Mediterránea together with I + Desserts have developed a line of enzymes for use in restaurants and haute cuisine. Contact us for more information, applications and recipes.
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Fermentaholics Amylase Enzyme is a key ingredient for brewers, distillers, and bakers aiming to improve the efficiency and quality of their fermentation processes. This alpha amylase enzyme powder breaks down complex starches into fermentable sugars, facilitating a more efficient fermentation process, enhancing flavor development, and ensuring the consistency of beer, wine, spirits, bread, and other fermented products. Its application is straightforward: use 1 teaspoon per 5 gallons of beer to speed up fermentation. Its especially useful for beers with high levels of adjuncts that lack natural enzymes, such as those containing corn, and for preventing starch haze in beer. Whether youre adding it to the fermenter or mash, Fermentaholics Amylase Enzyme is an essential tool for starch conversion.