Efficient starch liquefaction is the foundation of brewing excellence. With our enzymes, you will enhance process robustness, expand capacity, and optimize extract yield for consistently superior results.
Adjuncts such as maize (corn), rice, cassava and sorghum have much higher gelatinization temperatures than the standard barley and wheat. They require special thermal treatment prior to saccharification.
That means brewers must incorporate a separate liquefaction process prior to mashing. High temperatures, however, will denature malt endogenous enzymes. So brewers end up paying a lot of money for expensive malt, but lose the activity already prior to mashing.
Elevate your brewhouse performance and sustainability credentials by increasing brewing gravity. Termamyl® empowers you to confidently raise mashing gravity while maintaining consistent RDF and sugar profiles, even under challenging conditions.
Liquefaction with Novonesis enzymes is faster and more sustainable than with malt enzymes. Our thermostable enzymes eliminate the need for rest during the cooking process, ensuring a seamless and efficient operation.
Brewers have traditionally heated up to 100°C to break down starch. With our enzymes, you can achieve the same results at lower peak temperatures (e.g., 90°C), making it easier to cool down to mashing temperatures.
Streamline your brewing process with reduced energy consumption and improved consistency. Our enzymes enable faster, more reliable operations while maintaining robust performance under high-temperature conditions.
Enzymes make it possible to avoid the cereal-cooking step altogether.
It’s possible to process high gelatinizing adjuncts in infusion mashing using Novonesis’ unique enzymes. This ensures a highly fermentable sugar profile and good attenuation. You can even mash different adjuncts in the same brew.
You get energy savings and higher throughput with enzymes.
See how these customers solved their brewing challenges.
A brewer in Asia achieved a 63% reduction in time for cereal cooking after adding our thermal-stable Termamyl® SC DS to the rice mash
An international brewer wanted to implement a known recipe into another of its breweries. But the “new” brewery did not have a cereal cooker. How to overcome the equipment limitation?
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