Our Lauzyme is a powerful xylanase and is used to convert hemicellulose to xylose. This can be utilized to optimize the lautering process when brewing, and can also be used when baking to improve bread texture and shelf life. It is a very potent enzyme powder that easily dissolves in the brewer’s mash. Can also be used by distillers, cooks and bakers.
We have recently launched a new range of potent, high-quality enzymes for use in brewing, distilling and cooking, they are even more concentrated than the already very good enzymes you could get from us in the past, they are available in three different package sizes, and we sell them at very competitive prices!
Please read more below to discover more about our whole range of different enzymes!
Lauzyme is used to convert hemicellulose to xylose. This can be utilized to optimize the lautering process when brewing, and can also be used when baking to improve bread texture and shelf life.
Use 0.5g enzyme powder for 1 kg starch/grain if mashing under ideal conditions with a conversion time of 1 hour. Ideal dosage must be determined separately for each recipe if you want to optimize your use of enzymes. Stir well every 10 minutes to ensure that the enzyme is evenly distributed throughout the mash.
Please note that the suggested dosage is intended for homebrewers and other hobbyists: it is a recommendation that should give the user good results as long as he or she can control temperature and pH reasonably well and stirs according to our guidelines. Unlike some competitors we formulate our enzyme powders for potency and ease of use, and a trained professional working under laboratory conditions can get significantly better yields!
Xylanase from T. reesei in a maltodextrin and corn starch carrier
Store the product under dry, cool (5 – 20⁰C) and dark conditions. After opening the powder should be stored in a fridge at 5⁰C. We recommend that you use the contents of the bag within 6 months of opening it. Keep out of reach of children and animals.
Enzyme activity as a function of temperature
You can use this enzyme over a wide range of temperatures, please consult the figure below for relative activities.
Enzyme activity as a function of pH
You can use this enzyme over a wide range of pH values, please consult the figure below for relative activities.
Other enzymes available from the Alchemist’s Pantry
Make sure you check out our full range of enzymes, they are available in our shop!
Dextzyme – TAP20: Alpha amylase enzyme from A. oryzae, is used to convert starches to maltose and dextrins. When using amylase in powdered form the brewer doesn’t have to worry about having enough diastatic power in the grain bill – the brewer can compose the ideal flavor profile and let the amylase powder ensure the conversion of the starches.
Recommended temperature for use: 40 – 60⁰C. Suggested dosage: 0.5g per 1 kg starch/grain.
Saccazyme – TAP100: Glucoamylase enzyme from A. niger, is used to convert linear and branched dextrins to glucose. Increasing the amount of glucose in the mash means there is more glucose available for the yeasts, and reducing the amount of dextrins in the mash will reduce the mouthfeel/body of a beer. The brewer can utilize Dextzyme and Saccazyme in combination to adjust the alcohol content and body of the beer.
Recommended temperature for use: 50 – 70⁰C. Suggested dosage: 0.5g per 1 kg starch/grain.
Pureferm – TAP25: Neutral protease enzyme from B. subtilis, is used to converts protein to amino acids, promoting release of starches and increasing the worts free amino nitrogen content, which promotes healthy fermentation.
The effect of this is that more nutrients in the grain is made available to the yeasts, which means that you can reduce the amounts of nutrients you add to the mash. Depending on your local regulations you may be required to list nutrients added to the mash on your product labels, so when you can extract nutrients from the grain instead of adding them to the mash, you may be able to have a more neat product label. If that is not a concern for you, then extracting nutrients from the grain instead of adding extra nutrients still means less money spent on nutrients.
Since all enzymes are proteins and can be broken down by proteases, Pureferm should be added after you have allowed other enzymes to do their job, otherwise it will break them down and thus reduce their effect.
Recommended temperature for use: 45 – 60⁰C. Suggested dosage: 0.5g per 1 kg starch/grain.
Crystalferm – TAP50: Acid protease enzyme from A. niger, is used to break down the proteins responsible for causing protein haze. Crystalferm is significantly more active than Pureferm at fermentation temperature (Pureferm is used during mashing), and targets the proteins responsible for causing protein haze to a higher degree.
Since all enzymes are proteins and can be broken down by proteases, Crystalferm should be added after you have allowed other enzymes to do their job, otherwise it will break them down and thus reduce their effect.
Recommended temperature for use: 10 – 35⁰C. Suggested dosage: 0.5g per 1 kg starch/grain.
Lauzyme – TAP3: Xylanase enzyme from T. reesei, is used to convert hemicellulose to xylose. This can be utilized to optimize the lautering process when brewing, and can also be used when baking to improve bread texture and shelf life.
Recommended temperature for use: 50-65⁰C. Suggested dosage: 0.5g per 1 kg starch/grain.
Cellulase – TAP5: Cellulase enzyme from T. reesei, is used to convert cellulose to glucose. This both increases the amount of glucose extracted from the grains and other plant material, and reduces the amount of cellulase in the mixture, which can make the mash easier to process.
Recommended temperature for use: 40 – 70⁰C. Suggested dosage: 20-100g per ton substrate material.
Pectinase – TAP15: Pectinase from A. niger, is used to break down pectin, increasing extraction of valuable juice and reducing the viscosity of fruit and vegetable mashes.
Suggested dosage: 200-900g per ton of substrate material.
Bread conditioner – TAP23: A mix of several enzymes which promotes yeast fermentation and crumb evenness and higher loaf volume. Improves the dough’s workability and absorption of water. Improves loaf shelf life.
Suggested dosage: 1g per 1kg flour.
Omnimash – TAP128: Contains a combination of our Dextzyme, Lauzyme, Cellulase and Saccazyme in a blend that potentiates the effect of the individual enzymes. Omnimash is used when you want a very high yield of fermentable sugars from a given grain bill, it is a very concentrated enzyme preparation, and if you normally use one teaspoon of Dextzyme, Lauzyme, Cellulase and Saccazyme for a recipe, then they can be replaced by one teaspoon (or less) Omnimash. While Omnimash is more expensive per gram than our other enzyme preparations, buying one bag of Omnimash is cheaper than buying a bag of each of Dextzyme, Lauzyme, Cellulase and Saccazyme of the same size.
Recommended temperature for use: 50-60⁰C. Suggested dosage: 0.5g per 1 kg starch/grain.
Premium quality ingredients deserve premium quality packaging! All our powders are supplied in our easily recognizable resealable golden aluminized mylar plastic bags. Compared to regular plastic bags used in food packaging these bags are strong and have significantly reduced permeability to light, water and oxygen – which means that the contents will stay fresh for longer time as moisture is kept out and oxidation and aroma loss is reduced! Set yourself up for success by choosing quality products in quality packaging!
Concentrated food processing enzyme
This product is a food processing enzyme and should not be consumed in concentrated form.
Frequently asked questions
Q: Do you sell liquid enzymes?
A: When choosing between liquid and powdered enzymes, one must consider several things. One thing is that spillage and spreading of dust should be avoided and should be cleaned up, this is somewhat easier with liquid enzymes.
Another thing is that liquid enzyme preparations need to either contain significant amounts of preservatives to keep them fresh, or you need to use all the contents of a bottle in one go. Furthermore, depending on your local regulations manufacturers may not be required to list the preservatives used in liquid enzyme preparations, so you have no control over what preservatives you add to your mash, and since preservatives are designed to reduce the growth of microorganisms they may affect your yeasts negatively, making them work slower and create more off-flavors.
We have chosen to only supply our enzymes as dry powders without any added preservatives so our customers do not need to worry about adding preservatives to their mash while we can supply products with a good shelf life, something that is very important for both homebrewers and professional brewers.
Q: How do I compare the activity two different enzyme products?
A: To truly compare the activity of two different enzyme products they should be tested in a proper biochemistry lab, which isn’t available to most homebrewers or microbreweries due to costs. We recommend that you source your enzymes from a company like the Alchemist’s Pantry which is specialized in providing high quality enzymes, nutrients and equipment for brewers, distillers and cooks.
Q: My mash is really thick, should I increase the amount of enzyme I use?
A: If you are using the recommended amount then you do not need to increase the amount of enzyme you use, it is sufficient for complete conversion of even the thickest batches. You do need to stir a thick mash well to make sure the powder is distributed evenly throughout the mash.
Q: My enzymes are almost one years old, should I increase the amount of enzyme I use?
A: Assuming that you have stored them at 5⁰C then our enzymes are so potent that you do not need to increase the dosage due to age until the enzyme reaches the end of its shelf life. We cannot recommend that you use enzymes that have reached the end of their shelf life, but if they have been stored properly they may very well have significant enzyme activity still.
Q: I have a batch which did not get converted successfully by the malt and I would prefer to avoid reheating it – can I use your enzymes at room temperature?
A: Yes. As long as you ensure that the enzymes are distributed well throughout the batch, then they will also work at room temperature. Full conversion will take longer time at room temperature than at the recommended temperature, but the enzymes will convert substantially faster than the yeast can consume the sugars.
Q: Can I use your alpha amylase and glucoamylase to remove starch haze?
A: Yes. Due to the potency of our enzymes you will only need very little to remove a starch haze. We recommend that you dissolve 1/10 teaspoon Dextzyme and 1/10 teaspoon Saccazyme in 100 ml beer and then add half of this solution to 25L beer affected by starch haze. Wait one hour, if the haze hasn’t cleared you can add the remaining half of the solution. Do NOT bottle this beer immediately after clearing the haze, as the yeast will convert the released sugar and produce carbon dioxide.
Please note that amylases only work on starches and dextrins – if your beer is affected by protein haze then our amylases will not remove it, use Crystalferm after mashing to reduce protein haze.
Q: How much enzyme should I buy?
A: That depends on how much you brew and on how long you want to process your grains. You can stretch enzymes longer if you allow for longer conversion times than 1 hour. Of course you can save money by ordering together with your friends and brewers in a local brewing club or the like.
Q: I don’t know much about enzymes, who uses them?
A: As a rule of thumb people who brew beer use alpha amylase if they want a beer with a fair amount of body, and both alpha amylase and glucoamylase if they want a beer with little body. Distillers use both alpha amylase and glucoamylase, as they are primarily interested in the flavor profile of the distilled wort (the dextrins which give a beer body are removed when distilling). Adventurous cooks and bakers can use both alpha amylase and glucoamylase, for example if they want to make grain based syrups or want to experiment with the texture and flavor profile of bread. Proteases are used in brewing to reduce protein haze, and to convert the proteins in the mash into nutrients for the yeasts. Xylanases, pectinases and cellulases are used in brewing/wine making/distilling to increase the extraction of sugars and /or juices, depending on the recipe.
Health and safety
All our products are labeled in accordance with European regulations. We hold MSDS for all hazardous goods. MSDS can be provided in the form of a PDF file on request. No MSDS is required by EU regulation for non-hazardous goods.
Goods will only be sold to people over the age of 18. By purchasing from our shop the buyer acknowledges that they are 18 or older, and over the legal age in their country or territory required to buy or handle any goods supplied. Only purchase if you know how to use the item(s), the Alchemist’s Pantry holds no responsibility for the applications of our products once they have left our premises.
We strive to ensure that all customers gets 5 star service. If you don’t feel that we have earned 5 stars across the board then please contact us and let us rectify the problem.
Payment & shipping
Import duties, taxes and other charges are not included in the item price or shipping charges; they are the responsibility of the buyer. Check with your country’s customs office to determine what these costs will be before you bid/buy. These charges are usually collected by the delivering freight company and should not be confused for additional shipping charges. We only ship to verified PayPal or eBay addresses.
We ship using the Danish postal service, and package the products safely in non-descript packaging. All electronic products are wrapped in bubble wrap and packaged in sealed cardboard boxes.
The Danish postal service estimates the following delivery times to the countries we sell to:
Northern Europe: 2-4 days
Rest of Europe: 3-6 days
North America: 2-7 days
Australia: 5-6 days
Please note that these estimates only cover the time from the package is picked up at our facilities and until it reaches its country of destination. The estimates do not cover the time it takes for your local postal service to transport it the rest of the way to you. For countries outside of Europe customs may delay the transport further, this is out of our control.
If you order several different products from us you may be able to save on shipping charges (our shipping charges are based on total package weight) – please use eBay’s “request total from seller” feature once you have committed to buy the items, and we will send a total with shipping charges. Do not pay before you have received the updated total. If you want to know the shipping charges beforehand, please message us before committing to buying the items.
Legally you have a right to change your mind regarding a purchase within 14 days of receiving it. That said, when it comes to foods, food ingredients, enzymes for food, and food additives, you must not have broken the seal. The reason for this is simple: We can not guarantee the quality of food if the seal has been broken. Consequently, if you want to test one of these products then we recommend that you purchase the smallest amount possible.