Cost-effective cereal-cooking with enzymes

Cost-effective cereal-cooking with enzymes

Limitations of malt alpha-amylases

Adjuncts containing starch with low gelatinization temperatures, < 65°C, such as barley, wheat and oats, can be mashed together with the malt in the mash-tun.

Other adjuncts, such as maize (corn), rice, cassava and sorghum, have significantly higher gelatinization temperatures, and therefore must be processed in a separate cereal cooker. The required temperatures are hot enough to deactivate malt alpha-amylases.

In addition, because malt alpha-amylases are not active at temperatures higher than around 75°C, it is quite common to introduce a break in the cooking process to allow for enzymatic activity to occur.

Gelatinization with newer adjuncts require a number of extra steps and precise timing.   

Simpler, faster, more consistent liquefaction

Liquefaction with Novozymes Termamyl® is a simpler and faster process when compared to liquefaction with malt enzymes. Because the enzymes are thermo-stable, the 15-minute rest at around 72°C during the cooking process can be omitted, allowing a shorter and simpler cereal cooking process.

300 times the liquefaction power

Novozymes Termamyl® has exceptional liquefaction power - approximately 200 to 300 times higher per kg than that of malt – giving breweries a versatile solution.

New versatility, better brewhouse control

With Termamyl®, thicker mashes can be operated without the risk of working with high viscosities. This, in combination with the fact that 100 kg of malt is replaced with 0.19 kg Termamyl® SC DS, enables smaller mashes, is invaluable when balancing volumes and temperatures while working with high proportions of adjuncts.

This versatility can also be used to increase brewhouse capacity. In addition to what is achieved by working with thicker mashes, the malt is replaced with adjuncts with higher extract values.­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­­

A family of solutions

Optimizing cereal cooking with new flexibility in adjuncts is just one of the many solutions that Novozymes offers.
With enzymes, brewers can: optimise the use of raw materials, improve wort separation and beer filtration, maximise attenuation of high strength and light beers and control FAN and diacetly.

Your solutions for cost-effective cereal-cooking

With Termamyl®, breweries gain new flexibility in using various cereal grain adjuncts. Breweries can reduce processing costs by achieving more efficient liquefaction at high temperatures, increasing yield by up to 1%. Novozymes Termamyl® product range ensures faster and more consistent liquefaction and lower mash viscosity, which means easier wort production. The enzymes remove the danger of resistant or retrograded starch formation, or insufficient saccharification.


  • High extract yield
  • Shorter cereal cooking cycles
  • Greater flexibility to change adjunct ratios
  • Reduced risk of haze in final beer

Questions about new adjuncts?

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