B.S.C.- Enzymes and Biochemicals ; Papain and Foam Stabilizers for beer

Competitive advantage

Cristalfoam®

Foam stability is a common problem brewers may have to face due to raw material composition.

Cristalfoam® gives the remedy to cope with this aspect efficiently whenever needed.

Made out of beer friendly vegetal hydrolyzed proteins, it can improve foam stability and cling from 50% up to 100% depending on the specificity of the brew.

Performance is measured on international recognized testing methods such as the NIBEM or RUDIN test.

The formula was developed many years ago by brewing specialists and gives a high overall satisfaction. It is an easy soluble, cream colored powder with good shelf life. Added quantities vary in general from 2 to 5 g/hl.

The Cristalfoam® formula can be adapted to the brewers needs.

More technical info through info@bscbio.be