Malt Extraction Enzymes
Malt Extraction Enzymes for Brewing & Food
Maximizing yield, flavor, and consistency in malt-based processes
Malt production and extract preparation demand precise enzyme applications to ensure uniform germination, starch breakdown, and consistent malt quality. Alpha-amylase, beta-amylase, glucoamylase, protease, and multi-enzyme blends complement the natural malting process to produce malt extract of consistent quality, which supports downstream applications in brewing, distilling, and food formulations.
Catalex Bio provides malting enzyme solutions that improve diastatic power, sugar content, and flavor development, while ensuring high-quality malt extract for industrial or nutritional use.
Key Benefits
- Higher extract and diastatic power
- Uniform malt quality
- Optimized brewing and food formulation performance
- Consistent nutritional quality for dietary supplements
- Reduced processing variability
Application of MALT EXTRACTION ENZYMES
- Germination Enhancement: Proteases modify protein matrices to support uniform sprouting
- Starch Hydrolysis: Alpha-Amylases and Beta-Amylases break down starch into fermentable sugars
- Malt Extract Optimization: Glucoamylase improves sugar availability for brewing and nutritional applications
- Multi-Enzyme Blends: Enhance malting performance, extract consistency, and downstream process efficiency.
