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Para la producción de Kvas a partir de sustratos de cereales o frutas
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
DOSAGE
10-60 g/hl of wort according the specific process
TEMPERATURE
25°C+/-5°C
USE
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.
PACKAGING
1 x 10 kg vacuum-packed sachets in cardboard box.
STORAGE
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.
SHELF LIFE
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 |
MICROBIOLOGICAL CHARACTERISTICS
| 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.
