FIELD: food industry.
SUBSTANCE: invention relates to composition of ingredients for kvass. Composition comprises content of yeast, granular sugar, rye malt, barley malt, rye flour and water in following ratio, kg/100 dal of end product: yeast – 0.1–0.3; granular sugar – 60–75; rye malt – 11–15; barley malt – 10–13; rye flour – 9–12; balance is water.
EFFECT: composition provides wider range of obtained kvass, improves its stability during storage with simultaneous production of balanced soft taste with low acidity and natural fermentation of carbon dioxide.
1 cl, 1 dwg
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