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10 - 12 November 2020 // Nuremberg

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Exhibitors & Products BrauBeviale 2019




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Maltosylase-alpha is a fungal maltogenic amylase (EC Maltosylase-alpha is able to produce high levels of maltose by saccharifying starches of different origins.

Optimum 50-60°C.

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.

1400 MAU/g.

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.

MALTOSYLASE-alpha is assigned to following product groups:


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