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.