Ceremix® Flex: Better breakdown of starch
Ceremix® Flex: Better breakdown of starch
Ceremix® Flex, with its breakthrough technology and formulation of a thermostable maltogenic amylase, pullulanase, and α-amylase, simplifies brewing like never before. Ceremix® Flex allows brewers the flexibility to avoid cereal cooking steps when using high-gelatinizing adjuncts such as corn, rice, sorghum, or other similar materials. Ceremix® Flex helps you to adapt easily to changes in crop quality and also simplifies gluten free brewing. Production of similar maltose levels, more glucose and less dextrin in comparison with decoction mashing.
Here is what our customers say about us:
"The team at Novozymes has been incredibly helpful to us as we began working to add gluten free beers to our lineup. They gave us recommendations on processes as well as products to improve our efficiencies and product in general. I have attempted to use other products in gluten free brewing, but I can say that the products from Novozymes gave far better results and it will be the product I prefer to use going forward."
- Ethan, Founder and Brewer at The Highway Brewing Co.
“We recently used both Ultraflo Max and Ceremix Flex in our seasonal hefeweizen, Banana Hammock. The combination of enzymes allowed us to use a locally grown wheat in place of a pre-gelatinized national brand. We saw an increase in body from the raw wheat, as well as a slight rise in overall mash efficiency while using the enzymes when compared to previous years."
- Brandon Ridings, Ono Brewing Company (4.19.2021)
Key benefits:
Streamlined delivery of multiple enzymes
The enzymes in this product act on different substrates. That means they have complementary effects on your raw materials and brewing performance. This pre-blended solution gives you these benefits in a simple, streamlined way.
100% adjunct brewing
Working with high ratios of adjuncts with high gelatinizing temperatures can lead to unwanted changes in your real degree of fermentation. With a single application, this product extracts more fermentable sugars from all adjuncts. That gives you complete flexibility in the proportion of adjuncts you include, all the way up to 100%.
Grain adjuncts in infusion mashing
Grain adjuncts like rice, maize (corn) and sorghum gelatinize at higher temperatures than malted barley. They need a separate cereal cooking step. With this product, you can leave out the cooking step and process them in an infusion mashing process.
Delay capital investment
Adjuncts with high gelatinization temperatures need a separate cooking step. That means investing in dedicated cereal cookers. By allowing you to leave out the cooking step, this product may allow you to delay this capital investment.
Information on use
This product contains enzymes. While enzymes are safe to use in consumer applications, they need correct handling in working environments to ensure workers’ safety.
Indeed, repeated inhalation of enzyme dust or aerosols resulting from improper handling may induce sensitization and may cause allergic type 1 reactions in sensitized individuals.
Please follow the precautionary handling recommendations below:
- Avoid breathing dust/fume/gas/mist/vapors/spray
- Avoid contact with eyes, skin, or clothing
- In case of inadequate ventilation wear respiratory protection
- IF INHALED: Remove person to fresh air and keep comfortable for breathing
- If experiencing respiratory symptoms: Call a POISON CENTER or a doctor
- Store in a dry place. Store in a closed container
- Dispose of contents/containers in accordance with local regulations
For more safety information, please watch the entire series of safety videos.
Recommended range traditional malt brewing*:
Between 0.11g – 0.33g of Ceremix® Flex/kg of adjunct
Recommended range (Ceremix® Flex alone) for gluten-free brewing and cereal-cooker free adjunct brewing*:
2g – 5g Ceremix® Flex/kg of Adjunct
Recommended range (in combination with Ondea® Pro) for gluten-free brewing and cereal-cooker free adjunct brewing*. Depending on the style, the combination below gives 70-80 % AA. Recommendation courtesy of Aaron Gervais.
0.700-1 g Ceremix® Flex /kg:
0.75 g Ondea® Pro/kg
The above combination.
*Dosage depends on the quality of your malt, your adjunct ratios and the type of raw materials you use.
Add Ceremix Flex during mash-in: load about 1/4 of the grist into the mash tun, then add the enzyme.
Long-term exposure to higher temperatures can reduce the shelf life of Ceremix® Flex. Always store it between 0-10°C when not in use.
Your questions answered
Add during mashing, pouring slowly so the enzyme is evenly distributed. Add when the mash tun is about one-quarter full. You don’t need to be too exact about this, just make sure there’s some liquid in the mash tun before adding the product. That helps ensure even distribution of the enzymes and stops them getting stuck at the bottom.
If you over dose Ceremix® Flex, the only negative result will be a diminishing effect. The recommended dose for adjuncts with high gelatinization temperatures is 2.0 - 5.0 kg/ton of adjunct. If you use more than this, you’ll get very little difference in results.
As soon as possible after delivery, store your product at a temperature of 0-10⁰C.
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