AA-HC Enzyme dap and grease without the use

and grease without the use of searing caustic strength

This high activity and high temperature alpha-amylase enzyme breaks down starch into dextrins during the cooking process and works best at higher temperatures

and on plastics

specifically lactic acid bacteria

Ferm Pro S-1 is fortified with supplemental enzymes

AA-HC Enzyme dap and grease without the useThis high activity and high temperature alpha amylase enzyme breaks down starch into dextrins during the cooking process and works best at higher temperatures. This product is added to the hot slurry water before or concurrently with the first grain addition during mashing. In addition to breaking down starch, this enzyme greatly reduces viscosity, especially in thicker mashes containing high amounts of rye or other small grains.