Optimum pH 5.0-5.5.
To produce maltose syrups with more than 50% of maltose. To produce high gravity worts by mixing classic 12°P wort with high maltose syrup. The
production of maltose syrup at the brewery can represent a gross gain of 20 % and a net
gain of 10-15 % on the commercial maltose syrup price.
In the brewhouse at mashing-in or in the beginning of fermentation (0.25 g/Hl/°P); this
preparation is inactivated after 1-2 Pasteurisation unit.
MALTOSYLASE-alpha is avalaible in liquid form. Delivered in polypropylen drums of
30 Kg of enzyme.
MALTOSYLASE-alpha is produced according to FAO/ WHO JECFA and FCC recommendations
for food grade enzymes, supplemented with maximum limits of 5 x 104/g for total
count and 102/g for moulds.
The declared activity of MALTOSYLASE-alpha is maintained for at least six months when
stored at 25°C and for at least one year when stored at 5°C.