BA-100 is a bacterial alpha-amylse enzyme. It is a food-grade enzyme product produced by fermentation of a non-GMO strain of Bacillus. This enzyme is Kosher-certified, not-synthetic and can be used in the production of certified-organic foods. BA-100, endo-amylase, randomly hydrolyzes 1.4-alpha-glucosidic bonds in starch. The prolonged action of BA-100 reduces the viscosity of gelatinized starch and produces large amounts of low molecular weight oligosaccharides. This process will turn the starch into long chain sugars but unfortunately yeast cannot utilize this sugar yet. BA-100 and GA-100 enzymes are the exact same enzymes used by both the beverage alcohol and fuel alcohol industries. These are very concentrated and just 1/10 pound of each of these enzymes will break down 100 pounds of grain or starch into fermentable glucose. Please store these enzymes refrigerated in zip lock bags.
Posted by Donald Russell on 11th Nov 2015
first time user and amazed how efficient it is
Posted by James Vanders on 18th Apr 2015
This product is a good value and does exactly what it should.
Posted by Harold on 1st Jun 2014
I know what the instructions say, this works almost instantly, and at far less dosage than recommended. Ph is not a written rule either. Fine product, best I have ever used. Follow the instructions and you will never go wrong.
Posted by James LeLay on 14th Dec 2012
Once you find a good recipe on how to prepare your grain,(very, very important) then the use of the BA-100 if you follow the directions provided by Mile Hi is very good indeed. The only reason I didn't give it 5 stars is I believe that science can always make improvements on everything.
Posted by Richard Shadden, Professor, Agricultural and Biosystems Engineering on 22nd Jun 2012
We used alpha amylase and gluco-amylase in an experiment for students with the Tennessee Governor's School for the Agricultural Sciences (program for rising high school seniors) at the University of Tennessee Martin. We determined the yield of ethanol produced from cane sugar and 5 syrups using replicated trials with enzymes and without enzymes. The syrups were dark corn syrup, light corn syrup, maple syrup,molasses, and honey. The yield from cane sugar and syrups with significant amounts of carbohydrates other than sugar, namely light and dark corn syrup, incresed by 38% with use of the enzymes.