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WHC Lab

WHC Lab Mashease Enzyme

WHC Lab Mashease Enzyme

€30,00 EUR
€30,00 EUR
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    WHC Lab Mashease is a specialised enzyme blend developed to enhance mash performance in food and beverage processing. It improves extract yield, reduces viscosity, accelerates filtration and supports consistent production efficiency -helping manufacturers optimise throughput clarity and overall process reliability.

    Product Description

    This enzyme blend is specially designed to improve the mashing process and increase the solubility of wort. It also improves wort filterability after mashing. It is most beneficial when oats or rye are used in the mashing grist. Produced by classical strains of Trichoderma and Penicillium, it contains beta glucanase, xylanase, cellulase and beta glucosidase.

    Technical Specifications

    • Style: Enzyme
    • Dosage: 100-200ml/tonne of cereal
    • Temperature: 64°C to 95°C 147°F to 203°F

    Documentation

    Mashease_Enzyme_TDS.pdf

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    This enzyme blend is specially designed to improve the mashing process and increase the solubility of wort. It also improves wort filterability after mashing. It is most beneficial when oats or rye are used in the mashing grist. Produced by classical strains of Trichoderma and Penicillium, it contains beta glucanase, xylanase, cellulase and beta glucosidase.

    • Style: Enzyme
    • Dosage: 100-200ml/tonne of cereal
    • Temperature: 64°C to 95°C 147°F to 203°F

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