Mashing
After grinding, the malt is placed in the kiln and mixed with water; the mixture is then progressively heated. This phase, called “mashing”, has the purpose of dissolving and transforming the starch into fermentable sugars through the action of enzymes.
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Enzymes
Multifunctional Enzyme Complexes
ENDOZYM® Brewmix Plus
VAT exclusive
Amyloglucosidase
ENDOZYM® AMG
VAT exclusive
Stabilizers
Aromatic-antioxidant
ANTIOXIN SBT
VAT exclusive