FOR KVASS PRODUCTION ON GRAIN OR FRUIT SUBSTRATES
The dried yeasts have good performances on fermentation activity, sedimentation, filterability /clarification, viability of cell population and producing of total acidity. SafKvas™ C-73 on grain or fruits substrate produces a balanced organoleptic profile with typical aroma compounds that gives nice character to the beverage.
Ingredients: Yeast (Saccharomyces cerevisiae), emulsifier E491
10-60 g/hl of wort according the specific process
The dried yeast can be pitched directly into the fermentation vessel. Progressively sprinkle the dried yeast into the wort at 25°C +/- 5°C and make sure the yeast covers all the surface of wort available in order to avoid clumps. Let it rest for 15-30 minutes and then mix the wort. Yeast can alternatively be rehydrated in separated tank: Sprinkle the dry yeast into 10 times its own weight of water or wort. When the yeast is reconstituted into a cream (15 to 30 min), continue to stir for another 30 minutes. The yeast cream is then ready to pitch into the fermentation vessel.
1 x 10 kg vacuum-packed sachets in cardboard box.
During transport : The product can be transported and stored at room temperature for periods of time not exceeding 3 months without affecting its performance. At final destination: Store in cool, dry conditions. Opened sachets must be sealed and stored at 4°C and used within 7 days of opening. Do not use soft or damaged sachets.
Refer to best before end date on sachets. 36 months from production date under recommended storage conditions.
PHYSICAL & CHEMICAL CHARACTERISTICS (BRUTTO)
|% Dry matter:||94.0 – 96.5|
|Proteins:||47 ± 8%|
|Glucids:||37 ± 5%|
|Lipids:||7 ± 2%|
|Energy:||350 ± 50 Kcal for 100g|
|Viable cells at packaging:||> 20 x 109 / gram|
|Pathogenic micro-organisms:||in accordance with regulation|
ALLERGENSThis product conforms to the Directive 2003-89-CE on allergens.