ECO-Koji koji yeast

Advantages of Hot Rod ECO-Koji:

Efficiency:

• A dosage of only 12 g per 1 kg of grain ensures optimal fermentation.
• Speed: Thanks to the high activity of yeast and amylase enzymes, the mash is ready for distillation faster.

Ease of use:

• The product is supplied in convenient 300 g packages for 25 kg of grain.

Organoleptic properties:

• Parallel testing has shown that the organoleptic properties of Hot Rod ECO-Koji yeast are significantly better than those of yeast based on the Rhizopus strain. This means your final product will have better flavor and aroma.

Absence of Rhizopus mold:

• The presence of Rhizopus can lead to the formation of unpleasant flavor and aroma compounds in the final product, which reduces its organoleptic properties and makes it less attractive to consumers.
• Some Rhizopus species can produce mycotoxins that are harmful to human health. This may create additional food and beverage safety risks.
• The absence of Rhizopus is an important advantage of our product.

Environmental friendliness:

• Thanks to the absence of Rhizopus and environmental production, Hot Rod ECO-Koji is a safe and environmentally friendly product.

Product description:

• Weight: 300 g
• Dosage: 12 g per 1 kg of grain
• Shelf life: 2 years
• Fermentation temperature: 26-35°C

Instructions for use:

1. Finely crushed grain or flour is poured with water at the rate of 4 liters per 1 kg of grain, stirring constantly, heated to 90°C, then allowed to cool to <32°C.
2. Add turbo yeast at the rate of 12 g per 1 kg of grain, mix and leave the mash to ferment under a water seal for 15-21 days.
3. For the first 3 days, stir the mash twice a day for better fermentation. The optimal temperature for fermentation is 26-35°C.

Hot Rod ECO-Koji: efficiency, speed, convenience, quality and environmental friendliness for better results in distillate production!