Imatton ragi alkohol molases tetes tebu yeast alcohol sugar cane imatton ready

Best before angel yeast A January 2026 Best before angel yeast B June 2026  PASTI REAL PIC  PASTI KUALITAS OKE  PELAYANAN RAMAH  JANGAN LUPA KLAIM GRATIS ONGKIR DAN VOUCHERNYA Jangan lupa untuk memasukkan produk dalam keranjang, agar lebih update untuk potongan harga terbaru ^.^ |TANYA STOK YA, AGAR KAMI CEK DULU| |TANYA-TANYA DETAIL SILAHKAN CHAT ADMIN| HAPPY SHOPPING!!! variant 1. repacked A 10gr untuk beras, jagung, singkong, gandum 2. repacked B 10gr untuk tetes tebu repacked A: mengandung yeast rhizopus, amylase, glucoamylase, phytase. 15% alc tolerance Applications: I) Application of cooked materials (calculated as 100kg of grain) 1. Solid fermentation: After whole grain soaking—primary steaming—re-steaming—taking out of steamer—cooling to 82°F-108°F (24-28°C), dissolve 0.3-0.6kg of Angel leaven into 6kg of 90°F-95°F (32-35°C) warm water, soak for 10 minutes and reduce the temperature to 82°F-86°F (28-30°C), and then evenly douse on the grain mash, evenly mix and put into the tank, the tank temperature is 75°F-86°F (24-30°C), the fermentation temperature is controlled to be 82°F-97°F (28-36°C), and the fermentation cycle is 4-7 days 2. Liquid fermentation: Soak the cooked grain in water, directly add 0.3-0.5kg of Angel leaven after the temperature reaches 86°F-90°F (30-32°C), mix for 10 minutes and seal and ferment for 4-8 days. 3. dosage 0.2-0.6% of material Cautions: 1. The fermentation that adopts the raw material of rice can adopt granular grain or broken rice to directly ferment, however, the fermentation cycle shall be appropriately prolonged. 2. The fermentation cycle is related to raw material type, raw material reduction degree, distiller’s yeast dosage and fermentation temperature. The fermentation cycle of general raw materials shall be short when the reduction degree is small, and the distiller’s yeast consumption is high; contrarily, the fermentation cycle shall be long. repacked B: dosis : 0.25- 0.3 gr per liter mash. alcohol tolerance