Food grade saccharifying glucoamylase derived from Aspergillus Niger capable of hydrolysing glucosidic starch linkages and liberating single glucose units.

• Minimises residual carbohydrates

• Provides a high degree of attenuation

• Used to produce low calorie beers

• 0.5- 1gm per kilo of grain in the mash, or 0.5-1g per litre in the ferment