Description

SORGAMYL is a mixture of vegetal and fungal maltogenic amylases (EC 3.2.1.1). Sorgamyl is able to produce high levels of maltose by saccharifying sorghum starch using a conventional brewing material. TEMPERATURE Optimum 60-65°C. pH EFFECT Optimum pH between 4,5 and 6,5. PURPOSES To increase the brewery extract yield when mashing raw and/or malted sorghum using a conventional brewing house and process. To increase the final apparent attenuation of the wort resulting from raw and/or malted sorghum mashing. To increase the total sugars content. To improve the sugar profile increasing the ratio maltose/glucose. SAFETY Powder form. EXAMPLE 1 Effects of the addition of SORGAMYL (0.05% w/w) to two samples of malted sorghum during mashing. The samples are two well-known Nigerian varieties. Variety Fara Fara SK 5912 Sorgamyl Extract Yield (%) Final Apparent Attenuation (%) Total sugars (g/100 ml)* Maltose (%) Glucose (%) Free Amino Nitrogen (ppm)* Filtration rate 0,05 % w/w 87,4 87,1 9,1...

Product features

Variety Variety
Sorgamyl Extract Yield (%) Final Apparent Attenuation (%) Total sugars (g/100 ml)* Maltose (%) Sorgamyl Extract Yield (%) Final Apparent Attenuation (%) Total sugars (g/100 ml)* Maltose (%)

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