Enzyme VF, for cereals 1,000 ml 20 ml / 100 kg
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Enzyme preparation for liquefying grain mashes (wheat, barley, rye, oats, malt)
Application: Mash the required amount of enzyme together with the milled grain, then heat the mash to at least gelatinisation temperature (approx. 70 - 75 °C) and hold it there for 30 minutes ('liquefaction rest')
Please note: The processing of maize, millet, rice and potatoes requires the use of the more heat-stable liquefaction enzyme 'VF Potato', Art. No. 69.385.10
Ideal temperature: 70 - 80 °C,
optimum pH: pH 5.5 - 6.5.
Dosage 20 ml / 100 kg
Contains protein enzyme
Signal word DANGER
H 334 May cause allergy or asthma symptoms or breathing difficulties if inhaled.
P 261 Avoid breathing dust / fume / gas / mist / vapour / spray.
P342 + P311 If respiratory symptoms occur: Call a POISON CENTER/doctor/&/.
P304+P340 If inhaled: Remove person to fresh air and keep comfortable for breathing.
Application: Mash the required amount of enzyme together with the milled grain, then heat the mash to at least gelatinisation temperature (approx. 70 - 75 °C) and hold it there for 30 minutes ('liquefaction rest')
Please note: The processing of maize, millet, rice and potatoes requires the use of the more heat-stable liquefaction enzyme 'VF Potato', Art. No. 69.385.10
Ideal temperature: 70 - 80 °C,
optimum pH: pH 5.5 - 6.5.
Dosage 20 ml / 100 kg
Contains protein enzyme
Signal word DANGER
H 334 May cause allergy or asthma symptoms or breathing difficulties if inhaled.
P 261 Avoid breathing dust / fume / gas / mist / vapour / spray.
P342 + P311 If respiratory symptoms occur: Call a POISON CENTER/doctor/&/.
P304+P340 If inhaled: Remove person to fresh air and keep comfortable for breathing.
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