CBS CUSTOMIZED BREWING SOLUTIONS

Belgium

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CBS CUSTOMIZED BREWING SOLUTIONS
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Belgium

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SORGAMYL is a mixture of vegetal and fungal maltogenic amylases (EC 3.2.1.1). Sorgamyl is able to produce high levels of maltose by saccharifying sorghum starch using a conventional brewing material. TEMPERATURE Optimum 60-65°C. pH EFFECT Optimum pH between 4,5 and 6,5. PURPOSES To increase the brewery extract yield when mashing raw and/or malted sorghum using a conventional brewing house and process. To increase the final apparent attenuation of the wort resulting from raw and/or malted sorghum mashing. To increase the total sugars content. To improve the sugar profile increasing the ratio maltose/glucose. SAFETY Powder form. EXAMPLE 1 Effects of the addition of SORGAMYL (0.05% w/w) to two samples of malted sorghum during mashing. The samples are two well-known Nigerian varieties. Variety Fara Fara SK 5912 Sorgamyl Extract Yield (%) Final Apparent Attenuation (%) Total sugars (g/100 ml)* Maltose (%) Glucose (%) Free Amino Nitrogen (ppm)* Filtration rate 0,05 % w/w 87,4 87,1 9,1...

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Belgium

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GLUCOSYLASE is an exo-1,4-alpha-D-glucosidase (amyloglucosidase EC.3.2.1.3.) from Aspergillus niger which catalyzes the hydrolysis of the alpha-1,4 and alpha-1,6 linkages of starch producing glucose. During hydrolysis, glucose units are removed in a stepwise manner from the non-reducing end of amylose or amylopectin chains. The rate of hydrolysis depends on the type of linkage as well as on the chain length: alpha-1,4 linkages are more readily hydrolyzed than alpha-1,6 linkages. PURPOSES Production of glucose syrups. Increase of wort fermentability (apparent attenuation limit); some 25% of the total carbohydrate of wort is unfermentable. The addition of Glucosylase to the fermenter converts the unfermentable dextrins to glucose which in turn is fermented to alcohol giving an apparent attenuation higher than 100% without loss of palate fullness or head retention. At the same alcohol concentration as a normal attenuated beer the super-attenuated beer will have required 25% less of...

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Belgium

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DESATASE is an amylolytic preparation (EC 3.2.1.41, pullulan 6-glucano-hydrolase) which catalyzes the hydrolysis of the alpha-1,6 linkages of amylopectine allowing to reach higher maltose yields in combination with maltogenic amylases. PURPOSES To increase the malt diastasic power by enhancing the malt native ß-amylase action. To increase the fermentability of wort (apparent attenuation limit). Some 25% of the total carbohydrate of wort is unfermentable. The addition of Desatase in combination with maltogenic amylases like Maltosylase to the fermenter converts the unfermentable dextrins to maltose which in turn is fermented to alcohol giving an apparent attenuation higher than 100% without loss of palate fullness or head retention. At the same alcohol concentration as a normal attenuated beer the super-attenuated beer will have required 25% less of raw material. See Attenuation Modulation. TEMPERATURE Optimum 55-60°C. The enzymatic components are deactivated in beer (pH 4,2)...

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Belgium

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MAXIFERM is an amylolytic preparation which catalyzes on one hand the hydrolysis of the alpha-1,6 linkages of amylopectine and on the other hand the hydrolysis of the alpha-1,4 linkages of both amylose and amylopectine by releasing maltose units. PURPOSES To increase the fermentability of wort (apparent attenuation limit) by hydrolysing the alpha-limit-dextrines into maltose units by the combined action of a limit dextrinase and a maltogenic amylase (see TABLE 1). TEMPERATURE Optimum 55-60°C. Both enzymatic components are deactivated in beer during fermentation and pasteurization process (see TABLE 2). pH EFFECT Optimum pH between 5,0 and 6,0. RATES 1 to 5 liters of MAXIFERM for 1 ton of raw material. APPLICATION MAXIFERM may be added in the beginning of the mash. MAXIFERM may also be added in the fermenter. ACTIVITY 2000 PU/g and 2000 MU/g. AVAILABILITY Liquid form in polypropylene drums of 30 kg. SAFETY MAXIFERM is produced according to FAO/WHO JECFA and FCC recommendations for...

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Customized Brewing Solutions specialises in special enzymes and natural flavourings for beer brewing, products that can alter the character of a beer and produce new brands.MDP is ISO 22000 certified.

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IN THE BREWHOUSE

IN THE BREWHOUSE

IN THE BREWHOUSE ・ 26 Apr 2017 read more Open In New icon

How to increase raw materials extract yield, wort and beer filtration rate and beer colloidal stability? Raw materials like barley, malt, wheat, oats, rye contain in addition to starch several different polysaccharides which contribute to wort and beer viscosity and to beer colloidal stability.The most important polysaccharides besides starch in barley and malt are ß-glucans which constitute more than 75% of cell walls. Malt contains three times more soluble pentosans than barley. Pentosans are wheat main polysaccharides in addition to starch and their content is more than two times higher than in malt. Insoluble pentosans are important constituents of spent grains. They have the ability to absorb water quantities equivalent to ten times their own weight. They contribute mainly to spent grains spongy and sticky character. Exogenous ß-glucanases and pentosanases used during mashing allow to lower wort and beer viscosity and therefore to increase wort and beer filtration rate.

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CBS CUSTOMIZED BREWING SOLUTIONS

Broekstraat 87

1745 Opwijk - Belgium

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Activities of CBS CUSTOMIZED BREWING SOLUTIONS

  • Beer additives
  • Drink additives
  • enzymes
  • natural ingredients
  • flavourings for beers
  • beer ingredients
  • enzymes for beers
  • enzymes for craft brewers
  • raw materials for brewing
  • custom beers