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Saccharification

Overview

Process to convert starch into sugar.

Frilli has developed different solutions for continuous and discontinuous applications, optimized for each kind of starch-based material, able to maximize mash to fermentation sugar content.

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Key benefit

Benefits

Thanks to innovative technologies and high-quality materials, we offer systems that adapt to real production needs, improving yield and product quality.

01.
Maximum starch conversion
Achieved by optimizing reaction conditions such as temperature, cooking time, enzyme injection (natural or chemical) type, amount and mixing distribution.
02.
Avoiding unwanted reaction
Temperature of starch conversion process has to be carefully monitored in every stage of the system to avoid unwelcome phenomenon such as jellification that reduces process efficiency and causes production stoppages.
03.
Reduction of energy consumption
The optimal usage of enzyme allows minimizing cooking time and temperature, minimizing the steam and water consumption of the saccharification process.
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The models

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  • Frilli
    Spirits
    PROCESSING

    Saccharification

    Through liquefaction and cooking, the starch contained in the raw material is converted into simple fermentable sugars. Saccharification is carried out both with chemical enzymes (alpha-amylase, glucoamylase and protease) addition, and with traditional processes (such as scotch single malt whisky) that use natural enzymes (diastatic malt) and multistage thermal cooking process only.
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