FIELD: brewing-and-nonalcoholic branch of food industry. SUBSTANCE: kvass composition contains: kvass wort concentrate, 31-33 kg; granulated sugar, 47-49 kg; lactic acid, 0.4-0.6 kg; bakery yeast, 0.14-0.15 kg; clean yeast culture, 38-42 cu.dm; carbon dioxide, 2.9-3.2 kg. EFFECT: broadened assortment of kvass with higher storage stability.
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|---|---|---|---|
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|
RU2133265C1 |
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