Ultraflo® Prime

Faster wort separation
Slow mash separation negatively affects the quality of the wort. That may lead to problems with beer filtering, flavor, and stability. This product delivers a thorough breakdown of beta-glucans and pentosans during mashing. The result is faster wort separation.

Increased brewhouse capacity

This product delivers consistent, fast and efficient wort separation. That allows you to maximize your number of brews per day.

Faster beer filtration
Beta-glucans and arabinoxylans create high wort viscosity. This slows down mash filtration. This product effectively breaks down glucans and arabinoxylans. The result is lower viscosity and faster beer filtration. That allows for high volumes of beer per filter run.

Haze reduction in final beer
B-Glucan that hasn't been broken down by enzymes can appear as haze in your final beer. This product breaks down beta-glucans to reduce haze formation.

Increase extract yield

By effectively breaking down cell walls, this product allows greater access to the starch. That allows you to achieve higher extract yields.

Thermostability

Applying higher mash-in temperatures (>62 °C) can be beneficial in terms of less staling flavor formation based on lipid oxidation products but also in reducing the duration of the mashing process. This product is efficiently degrading beta-glucan anad arbinoxylan at temperatures up to 80 °C and therefore allows complete flexibilty in designing a well working mashing-process.

Consistent performance for undermodified malt

Undermodified malt introduces significantly higher concentrations of high molecular beta-glucan and arabinoxylan into the mashing process and requires adjustment of the mashing process and significant increases of dosage of filtration enzymes. The highly effective and thermostable beta-glucanase and arabinoxylanase in this products results in a much more robust performance, reducing the dosage induced cost-in-use increase to a minimum

Enhance sustainability claims

This product's concentrated formulation allows you to reduce your number of deliveries. The result is lower handling costs and an improved sustainability profile.

Thermostability
Applying higher mash-in temperatures (>62 °C) can be beneficial in terms of less staling flavor formation based on lipid oxidation products but also in reducing the duration of the mashing process. This product is efficiently degrading beta-glucan anad arbinoxylan at temperatures up to 80 °C and therefore allows complete flexibilty in designing a well working mashing-process.

Avoid the formation of fermentable sugar for low alcohol beer