gluten free, clarex, clarity

DeHaze Gluten free and stabiliser enzyme

CHF 280.00 HT

Prolyl-oligopeptidase enzyme for effective gluten reduction in beer, while improving clarity and stability.

Categories: ,

Description

DeHaze is a specific enzyme that breaks down proline-rich proteins responsible for gluten presence and chill haze formation.
When added to cooled wort before yeast pitching, DeHaze enables the production of low-gluten beers (≤ 20 ppm) while preserving aroma, colour, and foam.
Additionally, it improves colloidal stability and extends beer shelf-life, while reducing the need for prolonged cold conditioning.

Benefits

  • Effective gluten reduction down to ≤ 20 ppm

  • Fully preserves flavour, colour, and foam

  • Prevents chill haze and improves stability

  • Reduces cold conditioning time and energy

  • Suitable for all beer styles and wort types

Usage

  • Add to cooled wort directly in the fermenter before pitching yeast

  • Recommended dosage: 1–5 g/hl depending on wort and desired effect

  • Test each batch in a certified lab for gluten free validation

Packaging
1 kg, 5 kg

Storage
0–10 °C, protected from light – Shelf life: 24 months

Additional information

Weight N/A
Capacity

,

Brand

Shipping

This product is sent by Planzer transport.

Cost is 12.- per 25 KG weight max.

Delivery from stock is one to for open days.