You want the most efficient cereal cooking? You can streamline the process with Novonesis’ enzymes and increase your throughput.
Adjuncts such as maize (corn), rice, cassava and sorghum have much higher gelatinization temperatures than the standard barley and wheat. They require special thermal treatment prior to saccharification.
That means brewers must incorporate a separate liquefaction process prior to mashing. High temperatures, however, will denature malt endogenous enzymes. So brewers end up paying a lot of money for expensive malt, but lose the activity already prior to mashing.
Liquefaction with Novonesis’ brewing enzymes is faster and more sustainable than with malt enzymes.
Because our enzymes are thermostable, you don’t need a rest during the cooking process to protect the enzymes.
Brewers have traditionally heated up to 100°C to rip the starch apart. But with enzymes, you can use a lower peak temperature (e.g. 90°C), making it easier to cool down to mashing temperature.
So, your process is faster, uses less energy, and is more consistent.
Enzymes make it possible to avoid the cereal-cooking step altogether.
It’s possible to process high gelatinizing adjuncts in infusion mashing using Novonesis’ unique enzymes. This ensures a highly fermentable sugar profile and good attenuation. You can even mash different adjuncts in the same brew.
You get energy savings and higher throughput with enzymes.
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