Cereals working

Through cooking and liquefaction processes, starch present inside cereals is converted into sugar and allows fermentation. Frilli Impianti, thanks to its own experiences, has realized these processes both with the help of natural enzymes (diastatic malt) and through traditional chemical enzymes (alfa amylases and glycol-amylases), experimenting also high gravity fermentation and obtaining high alcoholic degree fermented mash.

Our customers addressed us to obtain finished products as Extra Neutral Alcohol, Vodka, Whisky and Scotch Whisky, starting from cereals as raw material.