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Distillery yeast TURBO KOJI View larger
Distillery yeast TURBO KOJI
Distillery yeast TURBO KOJI Distillery yeast TURBO KOJI Distillery yeast TURBO KOJI

Distillery yeast TURBO KOJI 50 g no mashing!

  • Expiration date: 2024-07-05

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Turbo Koji yeast - active, dry distiller’s yeast with the original Asian Rhizopus oryzae strain and enzymes - enables fermenting starch batches from flour, fragmented grains (rice, maize, wheat, etc), without hot mashing.

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Turbo Koji yeast - active, dry distiller’s yeast with the original Asian Rhizopus oryzae strain and enzymes - enables fermenting starch batches from flour, fragmented grains (rice, maize, wheat, etc), without hot mashing.

The enzymes included in the blend dissolve starch in temperature of 30°C to fermentable simple sugars, converted to alcohol by yeasts. It is as easy as with a sugar batch. This blend does not require adding nutrients. The fermentation takes about 3 weeks.

Original, Asian Rhizopus oryzae strain - helps conduct the process of starch saccharification.

For starchy materials -this blend is intended for fermenting flour, ground grains (rice, maize, wheat).

With enzymes - Turbo Koji is a product that features the following enzymes: alpha-amylase that liquefies starch and glucoamylase that decomposes starch into glucose.

Cold mashing - when using Turbo Koji, it is necessary to conduct mashing in a temperature of 25-30°C, not 60-70°C as in the case of hot mashing.

Does not require adding nutrients -this blend does not require adding any nutrients to the batch. Its composition ensures optimal fermentation.

INGREDIENTS:

glucoamylase, distiller’s yeast, Rhizopus oryzae fungi 20%, alpha-amylase

MANUFACTURER:

Made in EU; Browin sp. z o.o. sp.k.

STORAGE CONDITIONS AND USAGE INSTRUCTION:

Store in a dry place at room temperature.

Pour 15 L of water with temperature of 45°C into the fermentation container, add 7 kg of flour or 7 kg of ground *grains (maize, wheat, barley, rye, rice, etc.) and mix thoroughly. In the case of grains it is recommended to pour boiling water over them. Top up with water up to 25 L. If the temperature of the whole is within the range of 30-35°C, scatter the sachet content on the surface of the batch. After 15 minutes, stir the batch. Leave it to ferment in the temperature of 25-30°C for about 21 days.

NET WEIGHT:

50g

ADDITIONAL INFORMATION:

*Tip:

The more fragmented the raw material, the more accessible the starch in the grains will be to the enzymes, which will decompose them into simple sugars that the yeast is capable of fermenting.

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