Starch degradation in all products of fruit or cereal origin:

Bacterial α‐amylase for starch liquefaction

Glucan degradation in cereal mashes.

High concentrated thermostable β‐Glucanase for use in malting, and in mashing when undermodified malts or raw grains (like rye, wheat, oat, emmer, and spelt) are used.

Combined enzyme for starch saccharification in distilling mashes made from farinaceous raw materials.

Particularly thermostable, extremely acid‐tolerant bacterial α‐amylase for starch liquefaction.

Thermo‐tolerant fungal pentosanase and fungal ß‐glucanase to prevent increased viscosity.

Thermo‐tolerant, acid‐stable fungal special enzyme for degrading proteins in distilling mashes made from farinaceous materials.

Oak chips.

Glucoamylase for the saccharification of starch.

Neutral bacterial protease.

Silicon defoamer for distilling mashes.

Selected yeast for fermentation of deficiency media.

Universal yeast for rapid fermentation of distilling mashes.

Strongly fermenting dry pure yeast for fermenting distilling mashes.