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⚡ Unlock starch’s potential with precision enzyme power!
BSG Amylase Enzyme Formula is a 1.5 oz powder designed to selectively break down starch by targeting carbon 1,4 linkages during liquefaction, leaving 1,6 linkages intact to self-limit activity. Perfect for managing starch in storage or enhancing fermentation in light beers, it ensures controlled enzymatic action for optimal results in brewing and food applications.
| ASIN | B01992AJ3W |
| ASIN | B01992AJ3W |
| Age Range Description | Adult |
| Best Sellers Rank | #20,160 in Health ( See Top 100 in Health ) #87 in Enzyme Nutritional Supplements |
| Brand Name | BSG |
| Customer Reviews | 4.4 4.4 out of 5 stars (157) |
| Customer reviews | 4.4 4.4 out of 5 stars (157) |
| Dosage Form | Powder |
| Is Discontinued By Manufacturer | No |
| Item Form | Leaves |
| Item Weight | 42.5 Grams |
| Item model number | 849731000282 |
| Manufacturer | Equichem International, Inc. |
| Manufacturer | Equichem International, Inc. |
| Manufacturer Part Number | 849731000282 |
| Model Number | 849731000282 |
| Number of Items | 1 |
| Package Dimensions | 15.24 x 10.16 x 4.29 cm; 42.5 g |
| UPC | 849731000282 |
W**R
works for adding enzymes to sugar mashes to keep fermentation active.
B**Y
I used 1 gram for 64 oz of Oatmilk and it turned out perfect. Heated it to 145 F and let it sit for 15 mins, I did not want it to be to sweet. I then killed the enzymes by bringing it to a boil so it wont countiusly eat the starch causing it to be sweeter.
R**N
Idk if it’s just me but no matter what, oat milk has a chalky texture to me. no matter what recipe I use or method I prepare it. I got this to help and it comes out sooo smooth. It also doesn’t separate as bad. I use 1tsp for 2 cups of oats. I soak in cold water for 15 minutes and then run through my juicer. I prefer NOT to rinse the oats and add fresh water. So i use the water the oats soaked in. I’ve tried rinsing and not rinsing and the rinsed oats separated horribly and it was thin milk. The several batches I did by keeping the soaking water that has the amylase in it seemed to only separate a little, were creamier, and were better tasting. Oh also, I’ve played with times and soaking for 15 minutes made the best batch. I noticed that the longer it soaked, the more it separated in the fridge. So now I only do 15 minutes soaking in cold filtered water.
D**E
Works beautifully. Extends shelf life and seems to reduce crumbling. Too little of the product for the price.
D**G
Used this to make beignets and made the perfect fluffiest and lightest ones