Enzyme VZ 1,000 ml for potatoes and cereals

Liquid enzyme preparation for the enzymatic saccharification of liquefied cereal and potato starch. It contains a-amylases and amyloglucosidases for the rapid production of fermentable sugars. Shelf life: at 25 °C max. 6 months; at 5 °C max. 1 year.
Application : Stir in the required amount of enzyme during cooling of the mash (after the liquefaction rest) at a maximum of 58 °C and continue cooling immediately. A saccharification rest is only necessary if saccharification is carried out with malt instead of VZ or if VZ is dosed weaker than recommended.
Ideal temperature: 50 - 58 °C,
optimum pH: pH 4.5-5.5
Dosage 50 ml / 100 kg grain, 180 ml / 1000 kg potatoes
HAZARD
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
Contains protein enzyme
Storage: cool and in a closed container.