Ceremix® Flex is specifically formulated to remove the need for cereal cooking in high gelatinizing ingredients. Through a combination of enzymes, it allows for liquifaction of starch components at a reduced temperature. Increased liquifaction means better breakdown of starch, and increased fermentability. Ondea® Pro makes use of several enzymes for improved breakdown of amylopectin and glycogen. These are highly-branched chains of glucose that get “clipped” into smaller segments. Thermo stable and maltogenic amylases create a sugar composition perfect for most microorganisms.
These supplemental enzymes are not specific to gluten free ingredients and can also aid in the production of barley-based beverages with high adjunct percentages. Simply incorporating them into your traditional mashing schedule can increase both real extract and fermentability. The enzymes are deactivated by high heat, so a boiling or pasteurization process can stabilize activity, allowing for consistent results.
Improving raw material and processing efficiencies saves money. Even a modest increase in extract can lead to exponential value. In a future post we will explore how supplemental enzyme usage can translate into actual currency. Come back for a breakdown on raw material optimization!