Used to break down starches into smaller fermentable sugars.
High-temperature alpha amylase can handle temperatures up to 110 °C (230°F) before denaturing.
4 grams of α-amylase is considered suitable 4kg of starch, such as corn or potatoes.
Instructions for use:
Make up a soup with 15 L of water and 4 kg of starch.
Add 4 grams of alpha-amylase and bring your starch slurry to the boil and maintain for 30 minutes, then reduce the heat and simmer for 1-2 hours to break down your starch.
Alternatively, add the enzyme and boil for 30 minutes then hold at approximately 70°C overnight.
To check the starch has been converted, measure using a refractometer or simply taste for sweetness.