FROM BLACK-BOX TO OPTIMIZED MASHING
Demanding production targets and the need for cost-saving are challenges industrial brewers face constantly. Getting the most out of raw materials, maximizing enzyme performance (both from malt and exogenous), minimizing downstream problems, and producing wort to specification are crucial components of an efficient brewhouse.
Raw material quality fluctuations and the limited instant process data available seriously affect the day-to-day operation of the brewhouse and can prevent the
brewer from fully optimizing performance. Connect SIBA for an enlightened brewing process and rapidly overcome brewhouse challenges.
Exogenous enzymes are often required in specific recipes, representing a significant added cost per batch. Choosing the correct supplier and enzyme product that gives you performance while providing the best value for money is difficult when data is limiting. SIBA has helped several customers quickly realize savings of up to 30% in enzymes costs by adjusting their processes and dosage with no effect on the final product.
REDUCE THE USE OF ENZYMES BY BOOSTING ENZYME PERFORMANCE
SIBA allows you to get straight answers by exposing the true enzyme performance directly in the mash tun – in real-time. Automatically assess and quantify real activity of the commercial enzymes directly in the process. This may allow for optimizing dosages and benchmark the enzymes used in the recipes.
The proportion of adjunct in a recipe greatly influences the extract formation rate and enzyme activity during the mashing process. This can lead brewers to be cautious in increasing adjunct ratio is it comes at the cost of brewhouse performance. SIBA has allowed brewers to increase the adjunct ratio by up to 15% in their recipes without compromising the RDF of the wort.
ACHIEVE SAVINGS IN THE GRAIN BILL BY OPTIMIZING ADJUNCT RATIO WITH NO NEGATIVE EFFECT ON QUALITY
SIBA offers comprehension real-time tracking of extract formation and enzyme activity during the mash. Optimize adjunct ratios is made easier by determining the optimal saccharification temperature for specific recipes, without affecting wort quality and fermentability. Brewers can now feel confident that they have the right data to make decisions relating for continuous recipe improvement.
Extract formation rates and enzyme activity are crucial to the mashing process, getting these values is currently not available to the brewer without extensive labor and laboratory work, which isn’t feasible to do over several batches or recipes. This information is critical to design time-optimized mash-schemes that can lead to tangible increases in production capacity. Real-time monitoring with SIBA increased brewhouse capacity by 25% at some of our clients.
INCREASE MASH TUN CAPACITY BY OPTIMIZING MASHING DURATION. GO DIGITAL WITH SIBA AND FORGET ABOUT THE IODINE-TEST
By connecting SIBA to the mash-tun the brewer can now follow extract formation and starch conversion automatically. Often brewers see their processes are unnecessarily long once inline process data is generated. Digital tracking of the enzyme activity will thereby giving a new insight to the saccharification process, enabling the brewer to eliminate