This looks like a low temperature-activated amylase and dried yeast packaged together. It's probably a distilling strain with high alcohol tolerance.
This product is designed for a contemporaneous starch conversion and fermentation in the fermentation vessel. You wouldn't be able to use it for brewing unless you decide to ferment on the grain and then rack off the grain. You're begging for infected beer because you're never hitting pasteurization temperatures, not to mention ending up with a dry, thin beer.
This works for basically any starch conversion where you aren't relying on pitching microbes to convert starches (e.g. sake) or enzymes in grain (e.g. mashing malted grains). A similar approach is used in distilled beverages to ensure full conversion especially with spirits made from a high portion of non-malted grains. It's cheaper and easier to get amylase powder and yeast separately and accomplish the same thing. Although you can make a fermented rice beverage using this, you're going to miss out on some of the fermentation flavor. The fungus used in sake to convert starches is responsible for the citrusy flavor in sake which I consider an important part of the flavor profile.