RU2015143346A - The method of producing white kvass - Google Patents

Claims (1)

A method of producing white kvass, which involves preparing the recipe components, crushing rye fermented malt, rye unfermented malt and barley malt, mashing rye fermented malt, rye unfermented malt, barley malt, rye flour and buckwheat flour, adding water, adding water, adding water, adding water, adding water, adding water adding starter, fermentation and phase separation, characterized in that the prepared oat root is cut, dried in the microwave field to a residual moisture content of about 17% at a microwave field power that ensures the oat root is heated to a temperature inside the pieces of 80-90 ° C for at least 1 hour, crushed and served for mashing in an amount of about 10% by weight of grain products, and baker's yeast is used as a starter culture .