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Danisco enzymes provide a costeffective answer - securing high yield production of uniform, top quality products. Added early in processing, our enzymes are no longer detectable in the final beer or alcohol. Only their effects remain, ensuring optimum stability and shelf life.

Brewing
We have developed a specialised range of enzymes to maximise brewery efficiency and create stable beer with great flavour and clarity. Supplementing the enzymes naturally present in malt, they increase extract volume and relieve processing bottlenecks during lautering or filtration, maximising separation and optimising throughput. At the same time, the increased conversion of starch into fermentable carbohydrate enhances the malt extract and the quality of the finished beer.

Consumer demand for greater choice and quality has sent brewers worldwide on a never-ending quest to create speciality beers and develop new styles with exclusive flavour characteristics. Their mission has inspired the growing use of cereals other than malt, including maize, rice, wheat and unmalted barley, which contain less enzymes of their own and may require cooking before addition to the mash. The addition of our heat-stable enzymes ensures efficient starch extraction, wort viscosity reduction and a sufficient level of free amino nitrogen - all in support of fermentation.

Distilling
Our enzymes for distilling are designed to promote cost-effective production of alcohol from cereals and other starch sources – relieving processing bottlenecks, optimising throughput and enhancing alcohol yield by converting more starch into fermentable carbohydrate.

Heat-stable α-amylases promote starch extraction and solubilisation, and viscosity reduction. Saccharifying enzymes release fermentable sugars, and proteases provide the free amino nitrogen required by yeast for fermentation. Added prior to cooking, β-glucanases and xylanases reduce the high viscosities caused by the non-starch polysaccharides present in wheat, barley and rye.

Alphalase™
Our brewing enzyme complexes supplement natural enzymes for consistent mashing, particularly when using unmalted barley or other adjuncts. Extraction is optimised, efficiency improved and costs reduced.

LAMINEX®
Containing β-glucanases and xylanases, LAMINEX® enzymes are an ideal filtration aid, reducing viscosity, increasing solid-liquid separation yield and improving
processing efficiency, particularly when processing substrates such as wheat, barley and rye.

AMYLEX®
These liquefying α-amylases are used in mash and cereal cooker applications, giving efficient starch extraction and liquefaction and reduced viscosity. The range includes medium to high temperature stable enzymes.

DIAZYME®
These enzymes secure the efficient production of fermentable sugars and alcohol. The range includes glucoamylase, pullulanase, fungal α-amylase and protease enzyme activities.

Legal status varies from country to country. Local food regulations should always be consulted concerning the status of this product, as legislation regarding its use in food may vary from country to country.