IMOBoom Enzyme (1kg)

This new enzyme technology is based on transglucosidase activity, offering an innovative approach to achieving reduced fermentability. When added during mashing, it creates unfermentable isomalto-oligosaccharides (IMO) and reduces the fermentability of the wort.Improved Mouthfeel, Authentic Flavour & AromaWhen combined with optimised raw material selection and mash regimes, brewers can achieve a real degree of fermentation (RDF) below 40%. Furthermore, the unfermentable IMOs created will remain in beer and provide more mouthfeel. This innovation enables breweries to produce beers with conventional flavours and aromas, without altering maltose-negative yeasts or increasing mashing temperatures.Maximise Your Benefit – Enzyme TechnologyPLUS DealcoholisationThe lower alcohol content in beers made with IMOBoom allows for better aroma retention and recovery in dealcoholisation processes. Additionally, less energy is required to remove the residual alcohol. Research has also demonstrated that throughput can be signi