Kefir Yeast Culture 1 g
33,38 TL
Category
Brand
Stock Code
184.255.20
Price
33,05 TL + VAT
Money Transfer
32,71 TL
(%2,00 bank transfer discount)
* Installments starting from 33,38 TL!
Name of Food Additive:
Tito Kefir Yeast Culture
Component List:
Lactococcus lactis ssp., Lactis biovar diacetylactis , Lactobacillus acidophilus , Acetobacter spp, Streptococcus thermophilus bacteria and Kluyveromyces marxianus , Saccharomyces cerevisiae yeasts, Lactose
The net amount:
1 g
Physical Structure:
Dust
Allergen Information:
Contains lactose.
Source:
Vegetable
Lot Number:
Lot numbers of all raw materials and packaging materials are recorded for retrospective traceability.
The lot number of the product is located on the product packaging.
Functional Class of Food Additive:
Mayans
Foods to which Food Additive can be added:
It is used in permitted finished products, taking into account the relevant limitations, in accordance with the regulations in the Turkish Food Codex, Food Additives Regulation and vertical communiqués.
When the necessary information cannot be obtained in the regulations and communiqués, the regulatory authorities of the relevant country can be consulted.
Special Storage/Use Conditions:
It should be stored in the refrigerator at +4 degrees. Consume all of the yeast after opening the package.
Shipment is made with an ice cassette.
Commercial Title of the Food Operator:
Smart Chemistry Trade. and Dan. Ltd. Sti.
Ege Sanayi Sitesi Balatcik Mah. 8901/3 St. No: 3/3AO It is produced in Çiğli/İzmir facilities.
Manufacturer Business Registration Number:
TR-35-K-047442
Origin:
Turkey
Usage Instruction:
The milk you will make kefir, Boil for 20-30 minutes at 85-90 °C or 5-10 minutes at 90-95 °C.
Then it is cooled to 18-24 degrees, kefir culture is added at the rate of 2-8%.
It is left to ferment for 18-24 hours. The clot is collected and filled into bottles.
After maturing for 24 hours at 3-10 degrees, kefir is stored at 4 degrees.
In accordance with the Turkish Food Codex Regulation on Food Additives, in the vertical communiqués regarding the finished product produced or planned to be produced; It should be used considering the foods to which it can be added, usage conditions, maximum amounts and restrictions.
If it is planned to be used in countries other than Turkey, the legal regulations of the relevant country should be taken into consideration.
Product performance may differ depending on production conditions, structure and performance of machinery and equipment, seasonal variables and other raw materials.
Before determining the most appropriate amount of use, trials should be carried out with minimum amounts, taking into account the restrictions specified in the Turkish Food Codex Regulation on Food Additives.
Usage Area/Sales Purpose:
It is for use in food.
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