I do not really understand how this would work.
The grain is germinated then stopped at a certain point. This is what makes the "starch" sugars. The sugars are then broken down by the enzymes in the mash at specific temps to produce a desired frementable/unfermentable sugars into the wort.
I am not saying this won't work, just that I do not understand how this miracle enzyme can break down sugars that are not present due to lack of malting...
IF this does what it claims you could potentially buy/use any dried raw grain.
All that still does not answer the most important question "What does beer made this way taste like?"