Food & Nutrition

MYCOLASE ®

By: dsm-firmenich
DSM MYCOLASE® allows brewers to produce highly attenuated beer through the conversion of grain starches into fermentable sugars, mostly maltose. MYCOLASE® helps to ensure that starch conversion is complete during mashing, thereby allowing the expected final attenuation to be attained. Besides, starch/dextrin turbidity in the finished beer is prevented by MYCOLASE®.

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MYCOLASE ® - dsm-firmenich | IMCD Estonia