Kvass wort concentrate
Description
T e c h n i c a l d a t a o f K v a s W o r t C o n c e n t r a t e ( K W C ) :
(conforms to requirements State Standard 28538-90)
| Name : K v a s W o r t C o n c e n t r a t e ( K W C )
Organoleptic characteristics: |
|
| Appearance : | nontransparent, dense, viscous liquid |
| Colour : | Dark brown |
| Taste: | sour-sweet, bread, with a slightly pronounced bitterness |
| Smell : | of rye bread |
| Solubility in water:
Raw materials for the preparation of kvass wort concentrate: |
Opalescence is due to the peculiarities of raw materials used, and the precipitate of single particles of grain supplies
rye flour (45%), fermented rye malt (30%), brewing barley malt (25%), water |
Physical and chemical characteristics:
| Mass share of dry substances (d.s.), %
Acidity, cm3 NaOH solution concentration 1 mol/dm3to 100 g product |
70.0 + 2.0
16-40 |
Microbiological characteristics:
| Coliform bacteria in 1.0 cm3 not allowed
Pathogenic microorganisms, including Salmonella not allowed in 25 cm3 Additional requirements: The presence of impurities not allowed Mass share toxic elements in products after its dilution with water in the ratio prescribed by the recipe, shall not exceed: lead – 0.3 mg/kg; cadmium – 0.03 mg/kg; arsenic – 0.2 mg/kg; mercury – 0.005 mg/kg; copper – 0.5 mg/kg; zinc – 10.0 mg/kg; iron – 15.0 mg/kg Conditions of storage: kvass wort concentrate contain spilled barrel, flasks temperature from -40oC to +30oC and poured into bottles and cans – at a temperature not higher than 0oC and +25oC Storage terms: 12 months from the date of production Nutritional value, g per 100 g of product: Carbohydrates – 65.0; Protein – 3.5; Organic acids – 1.0 Energy value, kcal per 100 g of product: 277 |
