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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

ENDOZYM BREWMIX PLUS 1kg
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Stabilizers

ANTIOXIN SBT 1KG
10 KG
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Tannins