Ceremix® 2X L
Ceremix® 2X L is a core blend that's suitable for use with under-modified malt and production of malt extract and syrups.
Streamlined delivery of multiple enzymes
The enzymes in this product act on different substrates. That means they have complementary effects on your raw materials and brewing performance. This pre-blended solution gives you these benefits in a simple, streamlined way.
Partial barley and/or undermodified malt brewing
The enzymes in this blend work in synergy with the existing enzyme systems in your raw materials. That means you can partially replace malt with barley and/or include under-modified malts in your brews.
Consistent wort composition
The type and quantity of adjuncts you include can impact the wort composition. This product allows you to achieve consistent wort quality with a range of adjuncts. That gives you the targeted wort composition you need for final beer specification.
Ceremix® 2X L is a blend of alpha-amylase and protease that helps you get more from under-modified malts.
Brewing with adjuncts brings a range of challenges as well as benefits. Blends of exogenous multi-enzymes can help. They work synergistically with raw materials' endogenous enzyme systems. That enables brewing with high-gelantinization-temperature adjuncts, 100% barley or even 100% other-grain adjuncts. For brewers, that means improved costs and flexibility.
Brewing with adjuncts such as barley, rice, maize, sorghum and cassava makes beer production more affordable. Adjuncts can also improve drinkability, flavor, taste and mouthfeel. That helps brewers to bring innovative products to the market.
But brewing with adjuncts can create challenges for brewers. They can overcome some of these challenges with blends of exogenous enzymes. These blends work in synergy with the endogenous enzymes of malt and adjuncts.
High gelatinization temperatures are a challenge when brewing with grain adjuncts. These include rice, maize (corn) and sorghum. These adjuncts need a separate cereal cooking step. That means brewers must accept higher energy costs and downtime from cleaning-in-place and cooling. They also need to invest in cereal cookers.
Brewers can overcome these challenges with an enzyme blend with de-branching activity. This liquefies the adjunct starch below gelatinization temperature. A maltogenic amylase hydrolyzes (1,4)-alpha-D-glucosidic linkages in polysaccharides. Alpha-amylase and pullulanase activities support this activity.
Malting produces a range of enzymes that are essential to the mashing process. But adverse weather conditions affect malt quality. That means brewers may face global shortages and rising costs. And in some regions, including many parts of Africa, the climate doesn't suit barley growing. That's why brewers may have to work with poor quality malt. They may also choose to replace malt with barley, or work with under-modified malt.
In all these cases, blends of the mashing enzymes produced by malting in conventional brewing can help. Alpha-amylases, beta-glucanases, proteases, xylanases, pullulanases and lipases all play a role. They work synergistically with one another and with the existing enzyme systems in brewers' raw materials. That gives the hydrolysis needed for acceptable viscosity, extract yield and filtration. It also allows brewers to generate a fermentable wort with any proportion of barley, or with under-modified malt.
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