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.