The Liquefaction stage transforms starchy raw materials into a fermentable mash, thanks to starch hydrolysis.

Hydrolysis is carried out by an enzymatic process. The introduced enzymes break down the carbohydrate links in the starch macromolecule in order to obtain sugars easily assimilated by the yeast.

Two types of enzymes, catalysing different reactions, are used according to the liquefaction and saccharification stages.

The Liquefaction process works continuously and includes stages of dough mixing (for a cereal or flour grind) and Liquefaction.

Saccharification can be carried out upstream of Fermentation or simultaneously to the Fermentation (SSF).