Dry Enzyme Yeast - AMG Enzyme

[waza]

I was talking to one of my local HBS operators last weekend and the discussion got around to Dry Enzyme Yeast. He was of the opinion that Dry Enzyme Yeast was Alpha Amylase, and could be used to aid the conversion of starches to sugar in grain mashing, and wondered why it wasnt more widely used by distillers.
From what i have found on the net it is Amg Enzyme, about $2.50 - $3.00 a sachet. http://www.westbrew.com.au/showProduct/ ... ves/570002 this site http://www.ncbe.reading.ac.uk/ncbe/mate ... s/amg.html says it can be used in place of Alpha Amylase. (http://www.murphyandson.co.uk/BrewingAr ... nzymes.htm) Says "It is possible, if required, to reduce the amount of dextrins remaining in the beer as non-fermentable sugars by the addition of Amylo-Glucosidase, AMG. This enzyme is used in the Mash Tun and will cleave the 1,6-glucosidic bond to produce glucose. This enzyme finds favour in the production of high alcohol or low carbohydrate beers. One drawback is that the enzyme is not destroyed at pasteurisation temperatures and will therefore continue to work in package."

Has anyone added this to their mash to aid conversion, if so do you think it was beneficial?