Novozymes - Ondea® Pro A - Pullulanase - 25 Kg
Novozymes - Ondea® Pro A - Pullulanase - 25 Kg

Novozymes - Ondea® Pro A - Pullulanase - 25 Kg

Regular price $1,928.65 Sale

Cut operational costs and increase yield, quality and process efficiency, compared to standard barley solutions. Novozymes Ondea® Pro A lets you use barley of various grades, levelling out differences in barley quality to increase raw material flexibility. You can also reduce your carbon footprint by using local raw materials.

Novozymes - Ondea® Pro A key enzyme activity is provided by pullulanase that hydrolyzes (1,6)-alpha-D-glucosidic linkages in pullulan, amylopectin and glycogen.

Traditionally, barley is used as the raw material for the production of beer. Today, breakthrough technology is making brewing more diverse than ever before with the use of enzymes. Enzymes are needed to digest cell walls, release amino acids, and breakdown starch into fermentable sugars.

Ondea® Pro is a multi-enzyme blend formulated to secure efficient viscosity, turbidity reduction, protein degradation, and controlled attenuation. With 6 different enzyme activities, the brewing possibilities are unlimited with the use of Ondea® Pro. Ondea® Pro can be used to take the guesswork out of your brewing, whether you would like to brew traditionally to improve your brewing process, use high adjuncts, brew a gluten free beer, or brew with raw barley or a new raw material altogether to cut costs and/or create new flavors. The horizon is wide open when you choose to brew with Ondea® Pro!!!

Creating beverages with unmalted barley

Barley is a traditional raw material used in the production of beer. To convert barley grains into fermentable wort, enzymes are needed to break down cell walls, release amino acids and break down starches into fermentable sugars.

Novozymes Ondea® Pro makes it possible to generate a standard fermentable wort with any proportion of barley under regular brewing conditions.

With Ondea® Pro, the quality requirements for barley are less strict compared to barley used for malting. This allows for greater flexibility in sourcing different barley qualities.

    PRODUCT CHARACTERISTICS/PROPERTIES

    Component name: Pullulanase

    Activity: 637 PUN-J/g

    Other activities:

    • Alpha-amylase
    • Cellulase
    • Xylanase (endo-1,4-)
    • Protease (neutral)
    • Lipase

    Color: Brown

    Physical form: Liquid

    Approximate density (g/ml) 1.21

    Color can vary from batch to batch. Color intensity is not an indication of enzyme activity.

    Novozymes - Ondea® Pro A - Product Data Sheet

    Novozymes - Ondea® Pro A - Safety Data Sheet

    Certificate of Analysis:

    Application

    Raw material optimization

    Benefits:

    1. Maximize use of raw materials and cost savings
    ● Higher extract yield
    ● Enables the use of unmalted barley
    ● Efficient wort and beer filtration
    ● Control of FAN (free amino nitrogen) and fermentability
    ● Improved foam stability
    ● Fit with standard equipment and mashing times
    ● High adjunct decoction is possible
    ● High Gravity Brewing with up to 26°P (first wort) is possible
    ● Production of high-quality beer
    ● Flexible sourcing of raw materials

    2. Reduce carbon footprint
    ● CO2 emissions can be reduced by ≤8%
    ● Save ≤3 kg CO2 per hl of beer

    3. Increase the platform for new branding
    ● A beer based on up to 100% barley
    ● Flexibility to match the current beer profile

    Product

    Ondea® Pro is a multi-enzyme blend formulated to secure efficient viscosity, turbidity reduction, protein degradation, and controlled attenuation. The enzyme works in synergy with the barley’s endogenous enzymes to produce fermentable wort. In conjunction with endogenous barley proteases and β-amylases, the enzymes in Ondea® Pro create synergetic effects to achieve the most successful brewing results.

    Usage and dosage instructions

    Raw material quality

    Barley with high enzyme activity is required when using Ondea® Pro. As a raw material for beer production, barley must comply with respective national and regional regulations for food use regarding mycotoxins, pesticide residues and heavy metals. It must also be free of foreign material such as stones, wood, and metal particles. Furthermore, no more than 4% of barley may be ≤2.2 mm in size. The extract yield achieved from barley is like that achieved with dry-basis malt.

    Milling

    In contrast to malt, barley is significantly harder and has a higher initial water content (approx. 12–14%). To ensure comparable performance, the mill needs to be adjusted to a higher power uptake.

    Mash filter

    For mash filter use, a standard hammer milling procedure (with adjusted power uptake), or any comparable system such as Dispax, is sufficient. When cleaning the mash filter, spent grains will fall off the filter sheet most efficiently when the dry matter load is comparable to that of malt. To achieve similar gravity, mashing water should be reduced accordingly.

    Lauter tuns

    When using a lauter tun, milling and resulting grist composition are critical to good lauter performance. Husk preservation is vital for effectively building up the filter bed. For good milling results, it is recommended to use barley of a homogeneous size of 2.2 mm. Two-, four- and six-roller mills can be used. The mill settings need to be adjusted for barley processing.

    Recommended grist composition is shown in figure 1.

    The grist composition for barley needs to be coarser than for malt, which is critical for good lautering performance. 

    More dosage information can be found in the “Brewing Handbook”.

    • Mashing-in

    Typically, temperature of 53°C, 15-30 minutes

    • Mashing temperature

    Ensure that the highest temperature during mashing-in and throughout the first 30 minutes (protein rest) does not exceed 53°C.  Saccharification time should not exceed 64°C to support the performance of the heat-sensitive barley β-amylase.

    • Mashing pH

    The natural barley mashing pH of typically ≥5.7 should not be decreased below 5.6 and should not be higher than 5.9 to avoid high turbidity.

     

    Fig. 2. Example of infusion mashing to achieve 70% RDF (real degree of fermentation)

    • Mash agitation

    Continuous stirring is required throughout mashing to prevent the settling down of grist and ensure good enzyme performance.

    • Iodine test

    The typical iodine test carried out after saccharification might still be positive when brewing with Ondea® Pro. This is not an issue, as Ondea® Pro contains a thermostable α-amylase that still degrades starch during mashing-off and lautering. The final filtrate in the kettle will always be iodine-normal.

    • Wort pH

    The wort must be acidified to a pH of 5.2 before boiling to support the pH drop during fermentation.

    • Hopping

    Experience with 100%-barley beer shows that 10–20 % less hopping is required to achieve a similar bitterness perception.

    • FAN control

    In case higher FAN levels are needed, an extended rest at 50°C for 30–60 minutes is recommended.

    Proteolytic components work in synergy with the endogenous enzymes of barley. FAN generation is directly linked to grain protein content. Using barley with a high protein content can be an advantage in Ondea® brewing. The FAN in barley wort is easier to assimilate by the yeast, therefore, the barley wort needs only 9–12 mg FAN/L/°P to ensure good fermentation.

    • Sugar profile and fermentability

    Ondea® Pro results in a maltose-based sugar profile (fig. 3). Should a different sugar profile be favored, apply changes in the mash profile and/or an additional dosage of Attenuzyme®.

    Product data

    Fig. 3. Sugar profile of a wort processed with 100% barley using a fine and coarse milling set-up

    Malt inclusion

    Ondea® Pro is designed to brew a standard beer based on 100%-unmalted barley, but malt inclusion is possible and should be considered as a tool to:
    ● Obtain desired beer taste directly, if blending is not an option
    ● Generate more FAN and fermentable sugars
    ● Improve lauter performance related to raw material quality and process variation
    Ondea® Pro is also suitable to produce flavored beers or any type of non-alcoholic grain-based beverage. In addition, it is possible to produce extracts from unmalted cereals.

    Dosage

    Ondea® Pro 1.2–2.2 kg/ton of barley (depending on malt-barley ratio)
    The dosage depends on the amount of barley used in the recipe. Higher amounts of barley require a higher dosage of Ondea® Pro per ton of barley, while higher malt inclusion reduces the dosage of Ondea® Pro required per ton of barley. The enzyme should be dosed at the start of mashing-in, when approx. 30% of the grist is loaded.

      More information about these products is available in the Novozymes Brewers Handbook.

      Stability

      Please see the Novozymes - Ondea® Pro A - Product Data Sheet

      Safety, handling and storage

      Safety, handling and storage guidelines are provided with all products.  Please see the Novozymes - Ondea® Pro A - Safety Data Sheet

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