The price is for 1 package - 0.5 kg. Angel Leaven alcohol yeast-sourdough (dry yeast + enzyme preparations) (koji) is a specially selected yeast strain and a complex of nutrients for fermentation in the production of alcohol without preliminary hydrofermentation.
Angel Leafen yeast has the following characteristics: simple and convenient use, technology of biocomponents ( contains enzyme preparations); a wide range of applications; increased alcohol yield from grain.
Application: add 250-300 kg of hot water to the raw material ( per 100 kg of flour). Mix well to prevent the settling process. Cool to 90F (32C). Add 0.5-0.8 kg of Angel sourdough. Carry out fermentation for 8-15 days.
Caution: when using rice as a raw material (whole grain or crushed, "broken"), the fermentation period should be extended.
