We offer several solutions during the beer manufacturing process by reducing costs and achieving higher extract content during fermentation.
Enzymatic complex which enables the conversion of starch and proteins in the macerator.
Conventional bacterial alpha amylase used in the starch liquefaction process.
Thermostable bacterial alpha amylase bacterial, which supports the hydrolysis of adjuncts used in beer manufacturing.
Bacterial and fungal beta glucanase, which hydrolyzes beta-glucans, by increasing the filtration speed of wort and beer.
Glucoamylase that helps saccharification; it is applied in the production of low-calorie beer.