-40%
3pcs Fermented Dark Rye Malt For Russian Bread and Kvass, Солод, 3x300g/10.6oz
3pcs Fermented Dark Rye Malt For Russian Bread and Kvass, Солод, 3x300g/10.6oz
3pcs Fermented Dark Rye Malt For Russian Bread and Kvass, Солод, 3x300g/10.6oz
3pcs Fermented Dark Rye Malt For Russian Bread and Kvass, Солод, 3x300g/10.6oz
3pcs Fermented Dark Rye Malt For Russian Bread and Kvass, Солод, 3x300g/10.6oz

3pcs Fermented Dark Rye Malt For Russian Bread and Kvass, Солод, 3x300g/10.6oz

$ 19

Availability: 100 in stock
  • All returns accepted: Returns Accepted
  • Food Aisle: Pantry
  • Item must be returned within: 30 Days
  • Expiration Date: 05.05.2022
  • Restocking Fee: No
  • Item Weight: 300 g
  • Return shipping will be paid by: Buyer
  • Product: Baking Mix
  • Condition: New
  • Brand: Pudov
  • Refund will be given as: Money Back
  • Allergens: gluten

    Description

    Fermented rye malt is used to make traditional Russian or German rye bread and kvass.
    Ingredients: Fermented dark rye malt
    Weight: 300 g (10.5 oz)
    Made in Russia by reliable manufacturer.
    Rye fermented malt is suitable for use in any rye baking. It gives a rich taste and aroma. It is a natural improver of the quality of bread and other pastries. Increases the biological value of the final product
    Weight: 300g
    Ingredients: dry fermented ground rye malt
    Nutritional value of 100 g of the product(average values): proteins — 9.0 g, fats-1.0 g, carbohydrates-80.0 g.
    Energy value/caloric content: 1400KJ/ 340 kcal
    Shelf life: 12 months, at a temperature of -15 to +30 ° C and a relative humidity of not more than 75%. It is not allowed to store together with products that have a specific smell.
    For rye bread, it is recommended to add from 20-50 grams of malt, depending on the color you want to get.
    Fragrant transparent kvass of the color of black tea. It is prepared from fermented rye malt and yeast, so that the taste becomes rich, slightly sour. The perfect way to refresh yourself in Russian!
    All ingredients:
    Dry yeast – 3 g
    Water – 2.5 liters
    Fermented rye malt – 80 g
    Sugar-80 g
    Guide:
    1. Combine rye malt for kvass with sugar, pour 500 ml of boiling water and mix well. Leave the mass to cool to room temperature.
    2. Add dry yeast C to the cooled liquid.Poods and 2 liters of water. Leave it in the room for 1 day.
    3. Then, the next day, strain the kvass from rye fermented malt, sweeten to taste and remove to cool.
    Payment
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