Unlock increased efficiency of gluten free and high adjunct brewhouses
Enzymes have been a natural part of brewing for thousands of years. Today, innovative brewers are using enzymes to develop their business beyond traditional beer boundaries. With enzymes, brewers can create new tastes and claims, and use value-adding co-products to meet new consumer expectations. Enzymes give brewers the freedom to find new ways to serve the growing number of health & wellness-conscious consumers. With enzymes, brewers can premiumize their offerings, leverage their brand presence in the market and continue penetrating new niche- and emerging markets.
Gluten free and high adjunct brewing are two main segments growing in brewing industry.
Keys to brewing 100% gluten free products with high efficiency!
A major challenge that faces gluten-free producers is what source of glucose to use. Barley offers optimal gelatinization and diastatic power, however the hordein (gluten specific protein), renders it unsuitable for people with intolerance. Finding an economical source of malted ingredients can be difficult, so just create your own!
Ceremix® Flex and Ondea® Pro are two products that can help gluten-free ingredients unlock their fermentation potential. Ingredients such as buckwheat, sorghum, millet, cassava, and fava beans can be processed into sources of fermentable sugar by a standard milling and mashing procedure, reducing the processing costs and reducing processing times.
Ceremix® Flex is specifically formulated to remove the need for cereal cooking in high gelatinizing ingredients. Through a combination of enzymes, it allows for liquefaction of starch components at a reduced temperature. Increased liquefaction means better breakdown of starch, and increased fermentability.
Ondea® Pro is a blend of 6 different enzyme products to take the guesswork out of traditional brewing and high adjunct/gluten free/new raw material brewing processes.
These solutions are not specific to gluten free ingredients and can also aid in the production of barley-based beverages with high adjunct percentages. To adapt, some breweries have started using adjuncts, such as sorghum and cassava, to complement sugar and syrup additions, which help to increase the flexibility and speed of many breweries. This also makes beer production more affordable, and helps to bring new, innovative products to the market.
But, the use of adjuncts has its challenges:
- Potential for unwanted change in real degree of fermentation (RDF)
- Added variability in your raw materials, which adds complexity to your supply chain and brewing process
- Capacity-related issues
- Higher temperature operations, which require more energy and time
Simply incorporating them into your traditional mashing schedule can increase both real extract and fermentability. The enzymes are deactivated by high heat, so a boiling or pasteurization process can stabilize activity, allowing for consistent results.