Personalised solutions for unusual beverages: kvass as an example – Part3
Before industrialisation, kvass was made from rye bread soaked in water and left in a warm place to undergo gentle fermentation. However, use of bread as a raw material for industrial beverage production soon proved to be rather unpractical and uneconomic. More modern production processes became thus increasingly based on beer production processes. This contribution describes a novel process that can retain the characteristic taste of rye bread and bread crust, without major energy losses and without concentrate baking.
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