Fruit concentrate for Kombucha manufacture

03 Mar Fruit concentrate for Kombucha manufacture

Kombucha is manufacture by brewing sweetened tea, usually black or green tea, to which sugar is added. Next, a colony of bacteria and yeast called a SCOBY (symbiotic of bacteria and yeast) is added which starts the fermentation process. The mixture is left to ferment for several days at room temperature, allowing bacteria and yeast to convert the sugar into acetic acid, ethanol and carbon dioxide, thus creating the final drink. Once fermented, it can be flavored and bottled for consumption.

In making kombucha, a combination of bacteria and yeast is used to form what is known as a SCOBY, which stands for «symbiotic of bacteria and yeast.» Some of the common bacteria found in the SCOBY include Acetobacter and Gluconacetobacter species, while yeasts can include species such as Saccharomyces cerevisiae and Brettanomyces bruxellensis, among others. These bacteria and yeast work together to ferment the tea and produce kombucha.

How to use Baor Products concentrates at kombucha manufacture?

Kombucha can be produced with many raw materials, Fruit concentrates can be added before fermentation, to obtain a flavored tea. After the initial fermentation process has finished, Baor Products fruit concentrates can also be added; before bottling it for a second fermentation. During this second fermentation, the kombucha can develop more complex flavors and become naturally carbonated. Baor Products fruit concentrate normally has 65 brix, so only a small part must be added to the already fermented base.

Made with natural and carefully selected ingredients, our fruit concentrate offers an authentic flavor and an explosion of nutrients for making kombuchas. Due to the great performance of our concentrates, we package them in 20 kg frozen formats without pasteurization, which means that the flavors and colors are better maintained in the final product.