Distiller’s Alpha-Amylase Enzyme is used for converting gelatinized starches to sugars in fuits, grains and other starchy ingredients. The enzyme works by breaking down dextrins and other simple sugars before beginning a saccharification process for conversion.

Please note: This product is used in conjunction with Glucoamylase for full conversions. Gluco Amylase can be found here

Alpha amylase is a high temperature amylase with suggested instructions on the back of the packet for optimal use:

Bring your starch slurry to boil and simmer for 30 minutes before turning off the heat and cooling 80C or 176F. Then, add packet of enzyme and stir well before covering the heating vessel or maintaining temperature at between 65C-80C (149F-176F) and allow to sit for one hour.