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Kvass Culture

Kvass Culture

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    Zakwaska Kvass, unlike other products in the series, is not used to acidify milk. Based on water, we can produce a traditional and well-known in our region, slightly fermented drink - kvass. Vegetable, fruit or bread acid - an extremely popular drink in countries east of our borders.

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    Zakwaska Kvass, unlike other products in the series, is not used to acidify milk. Based on water, we can produce a traditional and well-known in our region, slightly fermented drink - kvass. Vegetable, fruit or bread acid - an extremely popular drink in countries east of our borders.

    Thanks to the fermented form, the drink is rich in live bacteria cultures, and thanks to the ingredients selected for souring - it has a unique taste.

    INGREDIENTS:

    Lactose (milk), yeasts, freeze-dried strains of bacteria: Streptococcus  thermophilus, Lactobacillus delbrueckii ssp. bulgaricus, Lactobacillus  acidophilus, Bifidobacterium lactis.

    Allergens:
    Contain: lactose

    MANUFACTURER:

    Made in Ukraine by OOO VIVO-AKTIV for

    Gama-Tech, Al. Jerozolimskie 31 m 14, 00-508 Warszawa

    STORAGE CONDITIONS AND USAGE INSTRUCTION:

    Store at +2 to +8 °C

    This vial is intended for acidification of 1 to 3 L of kvass.

    Instruction: see attachment

    NET WEIGHT:

    1 vial = 0,5g

    Box contains 2 vials

    NUTRITION INFORMATION:

    Nutritional value in 100g of the finished product:

    Energy: 563kJ / 136kcal

    Total fat: 0g
    of which saturated: 0g

    Total carbohydrate: 6,7g
    of which sugars: 5,0g

    Protein: 0,4g

    Salt: 0g

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