Panzym First Yield
Panzym First Yield
Panzym First Yield enzyme is a special pectolytic enzyme preparation for first mash enzymation. In the production of apple juice in particular, the first application of mash enzymes is designed to increase the juice yield. The balanced composition of Panzym First Yield enzyme enables a wide range of applications in terms of fruit variety and degree of ripeness.
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Panzym First Yield
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- Increase in mash yield and press capacity
- Reduction of press cycles and juice haze
- Simple press and system cleaning
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| Intended application | Dosage fl oz/long ton (ml/to) |
Temperature in °F (°C)/ time |
| Mash from fresh fruit | 1.4 – 2.7 (40 – 80) |
59 – 86 (15 – 30)/ min. 30 minutes |
| Mash from stored fruit | 1.7 – 3.4 (50 – 100) |
59 – 86 (15 – 30)/ min. 30 minutes |
| Negative alcohol test after juice extraction | 5 – 6.8 (150 – 200) |
59 – 86 (15 – 30)/ min. 30 minutes |
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In the production of apple juice in particular, the first application of mash enzymes is designed to increase the juice yield.
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