COOKING bread kvass
COOKING bread kvass
Unlike wine, beer, whose manufacture is overestimated
only after the complete cessation of fermentation and subsequenxtextracts, bread kvass is a product of incomplete
fermentation. Therefore, the requirements for stability
kvass, significantly lower than those for alcoholic beverages.
Nevertheless, alcohol-free industry is interested
the release of such kvass, which would preserve their quality
within 3-4 days. Fermentation of sugars by yeasts in kvass
desirable only for the saturation of the beverage carbonation.
Excessive accumulation of the same ethyl alcohol (more than 1,3%)
unacceptable, since it lowers the taste of the drink.
Issue kvass with high levels of alcohol contrary to
intended purpose drink.
There are several methods of obtaining kvass: infusion,
Mash and rational.
They differ not only in the process of cooking the wort and
of fermentation, but also apply different amounts of raw materials.
Kvass produced by compounding № 86 NKPP USSR.
is the most and least starm
perfect of the existing methods. When infusion method
Preparation of wort is preceded by baking dough of the mixture
malts (rye and barley) and flour. Baked bread, fresh
or dried form (dry kvass) is subjected to maceration
water. To the resulting wort is added sugar and mash is ready to
fermentation. With this method, a significant amount of carbohydrates
(Up to 30-40% carbohydrates, cereal supplies) is not used because
as saccharification occurs only for a short
time - from the dough and until the destruction of amylase
in the furnace. The very process of roasting causes the appearance of
specific taste and aromatic properties of bread. Brew
obtained by this method is very aromatic.
In the manufacture of kvass infusion method is needed
following equipment: for bakeries - mixing box
for mixing, mechanical Kneader, wooden table
dough, baking dish, oven, dryer
Scheme of production of bread kvass shown in Fig. 32.
To prepare the Kvasnikov barley malt and rye flour
(Based on the necessary number of kvass) sleep in
mixing vat. There also add soaked for 1 hour
earlier in the warm water of rye malt. Maceration is carried out
at half the volume of water going into the batch, in order to better
extract malt flavoring. Then, the dilution
box top up the second half of the water (hot water), and all the dough
after preliminary Publish transferred to kneading,
where it is thoroughly mixed. Then the dough is formed into loaves,
lay in special molds and allowed to stand at 2,5-3
hours for saccharification. After this form to bread put in the oven
with temperature above 170 ° for 8 - 12 per hour. Taken out and cooled
40 ° break the bread and dried. After drying, semi-finished
grind) in finished form it is called dry kvass
and flavoring properties significantly exceed
Source rye malt.
Before infusion into mash vat, first pour the hot water
temperature above 70 ° in the quantity required for
wetting of dry kvass. Then, with constant stirring
pour the entire quantity of dry kvass needed for congestion.
Stirring to produce until dry kvass not razmoknet,
then add hot water at the rate of 1 / 3 the volume of
total yield of kvass from this deadlock, and again stir.
At the end of the mixing vat cover with a lid and leave
stand for 1 hour. During this time, all the suspended particles sit
dense layer at the bottom of the vat; otstayavsheesya, so-called first
mash gently decanted from the sediment, not vzmuchivaya it.
The first wort density 3-3,5 on saccharometer directed through
refrigerator (large-scale production) in collecting
vat or directly to the fermentation tank (small
production.). After that, the infusion vat on the thick add
the second third of hot water. Sediment is thoroughly mixed and
leaves settle for 1 - 1,5 hours. Obtained
thus the second wort is draining through the fridge goes
in a vat of first wort. Coming mash vat gain another 1 / 3
water and the same procedure gets the third sink, which is also
directed through a refrigerator in the overall fermentation tank, where, after
obtained by mixing the wort density of 1,2-1,5% on saccharometer.
In the resulting mash is added the required amount of sugar in
as a thick syrup, the rate of 5.5 kg / 1 Ch. You can pour
1 / 3 of sugars with the calculation of adding 2 / 3 of it before pouring the finished
At the same time introduce the essence of peppermint or pepperminxtextract (leaf)
rate of 0.017 g / 1 Ch, caramel and yeast. Required quantity
Yeast Weigh 5 g of 1 show bred in a small
quantity of warm mash with sugar, put them in a warm place, and
when there is foam, pour the resulting fermented in fermentation
vat of mash, where it is stirred with an oar and leave alone.
The temperature of the wort when making yeast should be in summer
above 18-20 °, and in the winter 23-25 ??°. Beginning of fermentation is characterized
appearance on the surface of the foam. Acidity during this time
should increase no higher than 0.15%. After the main fermentation kvass
cooled to 10-12 ° (summer) and sent for bottling in vat
Ready kvass must be clearly marked bready taste, without
sediment grain slurry, density and acidity should
comply with chemical standards for finished products.
With this method, grain supplies ispolzutsya
no baking - direct rubbing their
npi water temperature, favorable for the action of amylase.
This achieves a high density of the wort and better
use of the carbohydrate part of grain supplies.
Brew prepared by mash method, without otvarok
or otvarkami does not have the typical aromatic taste
baked bread and durability of its smaller than the resistance kvass
produced by infusion method.
Preparation of wort without otvarki.
in the mash tub with hot
water at 60 ° asleep otveshennoe raw thin
stream with constant stirring, then the temperature of mash
gradually increased to 65-70 °. At this temperature for
1,5 hour takes full saccharification process of starch
grain supplies. Determine the completeness of the saccharification reaction
with iodine. After the saccharification is defending wort
and the plug was decanted into a fermenting vat. Decanting should lead
carefully, not capturing sediment. Then pour in the thick of
boiling water, and after an hour's settling into a fermenting vat
poured into the second wort and bring water back to normal. After this
sediment is washed and the wash water is poured into a fermenting vat.
Rye malt mash is poured into a vat of boiling water,
the amount of which is 1 / 3 of the volume of wort, when
This process continues at a temperature of gelatinization
90 - 92 ° C for 40 min., Then added with stirring
cold water to a temperature of wort at 53 °; at this
temperature make crushed barley malt. Congestion
maintained at a temperature of 63 ° for 40 min. and
then 1 / 3 of it taken away in the brewing kettle, where
boiled for 30-40 min. and then returned to the mash
Chiang, therefore the temperature in the mash up
to 63-6.5 ° and at this temperature with stirring
performed saccharification before disappearing purple
stains from adding to the cooled wort drop one
drops of iodine solution.
Mash is left to defend until the top layer
clear wort is drained. Selection of first wort,
Sieving grounds and getting a second wort produce so
same as when bezotvarochnom way.
In the fermentation tank is made by washed brewer's yeast medium
layer at the rate of 0.2 liters per 1 Ch or ferment on net
kvass cultures of yeast and bacteria. Fermentation is carried out
without adding sugar or make no more than 1 / 4 of all
relying number. The duration of fermentation, 24 hours
at 25 ° C. After this period, kvass miss
a refrigerator and pumped into storage cellar for
Exposure at or below 4 °, where as
need to submit a blending tank, where sugar is added
syrup to normal.
Before bottling kvass cool again.
Of the total grain supplies
(3,2 kg per 1 hl wort) to park the coming 87% (53%
rye malt and 34% rye flour). Barley malt is also a
of 13% did not park the subject, it is added
in the manufacture of wort.
Raw material supplied to the park the, moistened 40% water
(By weight of combined grain stores), and stirred
loaded into zaparnik having a stirrer and a steam jacket
In zaparnike raw with constant stirring
exposed to live steam under pressure at 1,5
atm for 2 hours.
Quality is determined by the park the dark, almost black
mass color and strong grain flavor.
Steamed a lot of load with constant stirring
stirrer or paddle in the mash vat, half
filled with warmed to 50 ° water. After 1 hour
settling first wort is drained into a fermenting vat.
Remaining sediment re-fill with water, having
temperature of 60 °, and fall asleep with constant stirring
barley malt. The temperature of the wort quickly
raised from 60 to 70 °. A traffic jam kept dpu this temperature
for 30 min. once again leave it to defend in
1 hour, then getting a second wort
poured in a fermenting vat. You can rest sediment
Pour a third time with water for 1 / 2 volume of the tub, hold,
stirring constantly, for 30 minutes. at 70 °, then give
1:00 to settle and then pour the wort into the third vat.
At 50 ° congestion is kept to a better leaching
extractives of steamed mass, and at 70 ° -
for saccharification of starch and dextrin accumulation.
The volume of fusion in the fermentation tank must (in ch) should
correspond to take the norm of raw materials; density
it should be in good malt 2.4 on saccharometer.
Ready wort is cooled to 30 ° and added to it
sugar syrup. Sugar can contribute to the wort in one
reception or at first only 25%, while 75%
- When filling.
Kvass can cook on sourdough. Starter on pure cultures
bacteria and yeast for kvass a combined
kvass yeast culture "M" and kvass lactic acid bacteria
(Beta-bacteria number 11 and 13).
As the preparation of wort to each shift at 6:00. to
make sourdough from a large vat of bacterial culture
pass 4 of Chapter infected by bacteria in the starter wort
vat, there is added 2 liters (0.5% for
combination of prepared yeast) yeast
vat of yeast culture. After making the starter a must
mix thoroughly. 6 hours. ferment
ready to use and transferred to fermentation tanks in
amount of 4% of the total wort. In warm
time of year to slow the fermentation process can reduce
number of yeast and 2%.
Depending on the temperature of the fermentation plant continues
6 to 12 hours. End of fermentation is determined to reduce
density at 0.5 to saccharometer. Kvass cooled to 10-15 °,
carefully fused with the yeast filtered and poured into barrels.
Bread kvass poured into pitched, clean scrubbed
or steamed and disinfected not pitched
wooden barrels and sealed clean disinfected
dowels. Barrels should be burnt on the bottom of the stencil with
specifying the name of the plant and the trust, № drums and containers it.
Glued to the barrel passport with the name of the drink,
the date of bottling, density, acidity, number checker. Bread
kvass also bottled in bottles of not more than 1 liter and
sealed with cork or crown cap. Bread kvass
store in dark, well ventilated area at
temperatures from 2 to 12 °.