Termamyl® Classic

Increased brewhouse capacity
The way this product modifies theprotein matrix allows for shorter mashing times. It can also have a positive impact on wort filtration and extract yields in the brewhouse. That boosts your brewhouse capacity.

Consistent extract yield
A liquefaction step that uses only malt enzymes can lead to inconsistent starch degradation. This in turn leads to inconsistent extract yield. This heat-stable product delivers consistent liquefaction at high temperatures.

Increased adjunct inclusion
Adjuncts like corn, rice and sorghum starch have high gelatinization temperatures. Malt α-amylases become inactive at these temperatures. The result is inconsistent with starch degradation. That limits the proportion of these adjuncts you can include in your beers. This thermostable product delivers consistent liquefaction at high temperatures. That means you can increase adjunct inclusion in your beers.