Alpha-amylase enzyme 12g

Alpha-amylase is an enzyme derived from bacteria that breaks down starch into dextrins and simple sugars during pulping. Sufficient to process up to 7.5 kg (16.5 lb) of liquefied starch for fermentation volumes up to 25 L (6.6 US Gal). Mixing instructions 1. Bring your starch substrate slurry to the boil and simmer for 30 minutes, then turn off the heat and let it cool to 80°C (176°F) or slightly below. 2. Add enzyme and mix well then cover (or keep at 65-80°C (149-176°F)) and let stand for 60 minutes. Please note that some starch substrates, such as corn starch and, may require longer boiling times in order to fully break down and gelatinize the starch before application of the Alpha-amylase enzyme.