Make cereal cooking more cost-effective ​

Did you know that malt enzymes (also called malt alpha-amylases) have limitations that keep cereal cooking from being as efficient as it could be? You can streamline your process with a little help from Novozymes brewing enzymes.

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Streamline your process  ​

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

But other adjuncts, such as maize (corn), rice, cassava and sorghum, have significantly higher gelatinization temperatures. That means you have to process them in a separate cereal cooker. And the temperatures required are hot enough to deactivate malt enzymes. (Malt enzymes are not active above roughly 75°C.) ​

Therefore, many brewers introduce a break in the cooking process to allow for enzymatic activity to occur. But there’s a more efficient alternative. ​

Simpler, faster, more consistent liquefaction ​

Liquefaction with Novozymes brewing enzymes is simpler and faster than liquefaction with malt enzymes. Because Novozymes enzymes are thermostable, you don’t need the 15-minute rest at around 72°C during the cooking process. So, your process is shorter and simpler – as well as more consistent. ​

Skip cereal cooking altogether! ​

Enzymes also make it possible to avoid the cereal-cooking step by using only classical infusion mashing for high-gelatinizing adjuncts. This ensures a high maltose-based sugar profile and good attenuation. You can even mash different adjuncts in the same brew. ​

Which solution is right for you?


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