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0
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Preces kods: 2276
EAN: 2000005437717
Spirits Enzyme alfa-amilāzes ferments 12 g
Baktēriju izcelsmes alfa-amilāzes ferments, kas iesalošanas laikā šķeļ cieti dekstrīnos un vienkāršos cukuros. Apstrādā līdz 7,5 kg sašķidrinātās cietes, raudzēšanas tilpums līdz 25 L. 12 g paciņa.
Uzstādīšana Uzstādīšanas pakalpojums: uzstādām iekārtu objektā saskaņā ar ražotāja norādījumiem, pievienojam līnijai (mehāniskie savienojumi) un veicam sākotnējo iestatīšanu un izmēģinājuma palaišanu. Cena ir atkarīga no atrašanās vietas, piekļuves un darba apjoma. (cena pēc vienošanās / piedāvājuma)Nē Jā3.95€
Cena bez PVN3.19€
0Europe/Tallinnout_of_stock_products0PieejamībaNav noliktavā Pärnu 0 gab. Nav noliktavā Nav noliktavā Piegādātāja noliktava 0 gab. Nav noliktavā Piegādes informācijaIelāde…24 mēnešu garantijaB2B rēķina apmaksaRezerves daļas no e-veikala -
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Apraksts
Spirits Enzyme alfa-amilāzes ferments 12 g
Baktēriju izcelsmes alfa-amilāzes ferments, kas iesalošanas laikā šķeļ cieti dekstrīnos un vienkāršos cukuros. Apstrādā līdz 7,5 kg sašķidrinātās cietes, raudzēšanas tilpums līdz 25 L.
Lietošanas instrukcija
- Uzkarsē cietes substrātu līdz vārīšanās un vāra 30 minūtes, pēc tam atdzesē līdz 80 °C.
- Pievieno fermentu, kārtīgi samaisi, apsedz un uztur 65–80 °C 60 minūtes.
- Dažiem substrātiem, piemēram, kukurūzas cietei, ir nepieciešama ilgāka vārīšana pilnīgai želatinizācijai.
Sastāvs
Nātrija hlorīds, alfa-amilāzes ferments.
Drošības brīdinājums
Ieelpojot var izraisīt alerģijas vai astmas simptomus vai elpošanas grūtības.
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Biežāk uzdotie jautājumi par šo produktu
Ko alfa-amilāze patiesībā dara misā?
Tā sadala želatinizēto cieti dekstrīnos un vienkāršos, raudzējamos cukuros misas gatavošanas laikā. Šis sašķidrināšanas solis padara cieti saturošu misu raudzējamu stipro dzērienu ražošanai.
Kādā temperatūrā tā jātur, lai darbotos?
Vispirms uzvāriet un želatinizējiet cieti, atdzesējiet līdz aptuveni 80 °C, tad pievienojiet fermentu un turiet 65–80 °C aptuveni 60 minūtes. Pievienošana verdošā masā denaturē fermentu, tāpēc vispirms ļaujiet atdzist līdz darba temperatūrai.
Kāpēc graudaugiem, piemēram, kukurūzai, nepieciešama papildu vārīšana?
Ferments darbojas tikai uz pilnībā želatinizētas cietes, un blīvas cietes, piemēram, kukurūza, prasa ilgāku vārīšanu pilnīgai želatinizācijai. Izlaižot to, ciete paliek nepārveidota un samazinās cukura iznākums.
Cik daudz apstrādā viena paciņa un kā ar to rīkoties?
Viena paciņa apstrādā līdz aptuveni 7,5 kg sašķidrinātas cietes, piemērota raudzēšanas tilpumiem līdz aptuveni 25 L. Izvairieties no pulvera ieelpošanas — fermenti var izraisīt alerģijas vai elpošanas simptomus — un uzmanīgi iemaisiet to šķidrumā.
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Specifikācijas
Garums (mm) 600.00 Platums (mm) 400.00 Augstums (mm) 400.00 Svars (kg) 0.01 Bruto svars (kg) 0.01
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0
lat
26609
€
1
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