Saccharification – Sweetening the process with enzymes.

During the saccharification of liquefied starch, dextrins are hydrolyzed to form glucose. A significant glucose yield can be obtained from most starch raw materials, including maize, wheat, potatoes, tapioca, barley, and rice.

Key benefits:
• Achieve a higher dextrose yield due to a lower reversion rate
• Ensure a low risk of syrup infections