What brand Amylase do you use?

Alex_13104

The ingredients wiki page has only links to an Amazon search for 'amylase', if you exclude everything but the brewing/baking categories you get one result only: this one, and it seems pretty vague - doesn't mention what type (alpha/beta).

Is everyone using this "Strange Brew" 1lb bag or sourcing elsewhere?

stenehjemj

That one is used in brewing. Crosby and Baker is owned by Beverage Supply Group (BSG). This is from their site http://bsghandcraft.com/index.php/amylase-enzyme-formula-5-lbs.html. Because it doesn't convert it all to maltose, looks like it's strictly α-amylase. Many homebrew message boards I looked at confirm this. When it is used in fermentors, α-amylase leaves some body and won't completely dry out a beer. β-amylase would convert everything to fermentable sugar and make a watery, higher alcohol product.

Since you don't mention what you want to use it for, here's a product that looks like it is β-amylase if you need it. http://www.thegrape.net/browse.cfm/convertase-enzyme-1.3-oz/4,12267.html

If this is for baking it sounds like the Crosby and Baker amylase is what you want as wheat flour contains the β-amylase and needs the alpha to break the starch down to dextrins and maltodextrins. Found this site that explained enzymes in baking a bit better, at least to me. http://www.classofoods.com/page1_7.html