FOOD ENZYMES

Malt Extraction Enzyme Manufacturer

What are Malt Extraction Enzyme?

To properly understand the challenges facing the modern brewer, it is critical to fully appreciate the nature of the raw materials at their disposal and the brewing process.

We at Infinita Biotech have the experience to appreciate why subtle changes in one part of Malting, operation changes and raw material constraints will have implications further in its downstream process.

With this insight and our committed service to brewers and malt extract manufacturers worldwide, we offer Malting solutions, which complement the natural process to produce malt extract of consistent quality.

Malt extract, also known as extract of malt, is a sweet dietary supplement, used as a nutritional enhancer for children, patients, elderly persons who are often deficient in vitamins and minerals.

Our product range includes various enzymatic formulations of selected enzymes to enhance process efficiency, clarification process and better malt extract quality.

Our Solutions

Mashing Enzymes for Malt

Our enzymes based formulation can be applied for Non-Starch Polysaccharide Hydrolysis in Mashing.

Reduces Viscosity

Better Filtration Rate

Better Centrifugation Efficiency

Proteolytic Enzymes for Malt

Our proteolytic enzymes-based formulation is useful during Mashing; applied for hydrolysis of protein to reduce viscosity.

Hydrolize Protein Gels

Reduces Viscosity

Better Filtration Rate

Enzymes for Malting Process

Our enzymes-based formulation is useful for higher Malt Extraction.

NSP Hydrolysis

Reduces Viscosity

Higher Yield

Beta Glucanase

Our Beta Glucanase enzyme hydrolyzes beta-glucans, a type of non-starch polysaccharide into smaller, soluble components.

Maximum extraction

Reduces Viscosity in Mash

Improves Wort Filtration Efficiency

Related Blogs & Insights

How Water Quality Affects Malt Extraction?

Jul 3, 2024

Water quality plays a crucial role in the brewing process, particularly when it comes to malt extraction. Understanding the importance of water quality and its impact on the brewing process can help brewers achieve consistent and high-quality results. In this article,...

Understanding Malt Extraction: The Strength of Enzymes

Apr 16, 2024

Malt extraction is a crucial process in the brewing industry that relies on the strength of enzymes to convert starches in grains into fermentable sugars. By understanding the basics of malt extraction and the science behind it, brewers can optimize their techniques...

The Chemistry of Enzymes: Unlocking the Secrets of Malt Extraction

Feb 28, 2024

Malt is a key ingredient in the production of beer, providing the necessary enzymes for the conversion of starches into fermentable sugars. Understanding the chemistry of enzymes is essential to unlocking the secrets of malt extraction, and this knowledge has the...

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Frequently Asked Questions ,Enzymes For Malt

Which enzyme is used in the malt extract process?

The malt extract process is a series of steps that convert barley grain into malt. The main enzyme used in the malting process is alpha-amylase, which breaks down starch into maltose and glucose. These sugars are then fermented by yeast to produce beer.

What are proteolytic enzymes?

Proteolytic enzymes are a type of enzyme that helps to break down proteins. There are many different types of proteolytic enzymes, and each one has its own specific function. Some proteolytic enzymes are used to digest food, while others are used to help the body repair damage or fight infection.

What is the function of non starch polysaccharides?

Enzymes such as Fungal Alpha Amylase, Gluco Amylase, Maltogenic Amylase and Lipase are used for everything from dough development to shelf life.

What is enzymatic hydrolysis of protein?

Enzymatic hydrolysis of proteins is a biochemical process that uses enzymes to break down proteins into smaller peptides and amino acids. The process is used to produce hydrolyzed protein for use in food and beverage products.

What are the two main enzymes in mashing?

In mashing, the two main enzymes are alpha and beta amylases. Alpha amylases break down large starch molecules into smaller pieces, while beta amylases convert those smaller pieces into fermentable sugars. The ratio of alpha to beta amylases in a mash can affect the final flavor and fermentability of the wort.

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