Viscosity Reduction & Filtration Optimization Enzymes

Viscosity Reduction – Enzymes such as cellulase, beta-glucanase, xylanase, and arabinase break down non-starch polysaccharides to release more starch for conversion and reduce mash viscosity.

LAMINEX® C2K – β-glucanase, cellulase & arabinoxylanase

  • Reduce viscosity during pre-treatment step
  • Allows for higher solids concentration during mashing
  • Improve energy efficiency and throughput
  • Enhance solids separation
  • Great for high rye inclusions to prevent dough balling
  • Recommended for barley, oats, and mixed grain bills
  • Application: Add during pre-treatment step prior to cooking.

LAMINEX® 750 – β-glucanase & arabinoxylanase

  • Fast viscosity reduction during pre-treatment step
  • Allows for higher solids concentration during mashing leading to higher yields
  • Improve energy efficiency and throughput
  • Enhance solids separation
  • Recommended for wheat or corn
  • Application: Add during pre-treatment step prior to cooking or to stillage prior to evaporation.

Please contact your Gusmer Technical Sales Rep for application guide or additional questions.

Gusmer Enterprises is proud to be the authorized distributor for DuPont™ Danisco®
The DuPont Oval Logo is a trademark of DuPont or its affiliates.
Contact Us

Do you have further questions about these products?

Please complete this form and a technical specialist will contact you within one business day.