High-Temperature α-Amylase, 40,000 u/ml

For beer industry: The recommended dosage is 0.2-0.5 L of the enzyme preparation per ton of total raw materials, added at liquefaction. However, the optimal dosage depends on the composition of the raw materials and the specific process parameters and should be determined by testing different dosages at the brewery.
For alcohol industry: Add this enzyme 0.3-0.6 L per ton of total raw materials with pH 5.5-6.5, keep temperature at 85-90°C for around 120 minutes.
For starch sugar industry: Add this enzyme 0.4-0.5 L per ton of dry starch after pH adjustment. The liquefaction temperature can reach to 100±5°C and then keep temperature at 95-97°C for 60-120 minutes.