Personalised solutions for unusual beverages: kvass as an example – Part 2
Kvass was originally made from rye bread soaked in water and left in a warm place to undergo gentle mixed fermentation. This method is still used in many private households in order to create the typical aroma of rye bread. As the production process is becoming increasingly industrialised, the limitations of standard mashing methods make themselves felt. Processes were optimised by modifying them and by using technical enzymes.
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