Kvass production: necessary equipment, raw materials and recipes

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Natural bread kvass can be called the national Russian drink, which has earned almost universal love among the population of the country. A well-made foam product with a special rye flavor is not only tasty, but also he althy. Of course, entrepreneurs could not but be interested in such a combination. The production of kvass as a business can be considered more than profitable, because the annual consumption of this drink is growing steadily. At the same time, in monetary terms, every year there is an increase in profits from the production and sale of this product by about 10 percent.

Features of production and marketing of products

On the shelves today you can find a wide variety of natural varieties of kvass. Drinks made from apples, pears and cranberries are very popular. However, the production of bread-based kvass remains the most popular. The technology is based on the process of natural fermentation of rye must at a given temperature. Some companies prefer to manufacture exclusively artificialkvass products, the shelf life of which reaches six months, but the benefits of such a drink for the end consumer remain in question.

The natural, "live" version is stored much less - up to seven days. Limited time implies well-established distribution channels for the product. Only after that you can start direct production. Advertising campaigns and pricing policy are also thought out in advance. In addition, the seasonality of this drink should be taken into account. It is customary to drink kvass cold, and the process of drinking brings special pleasure, as a rule, on a hot summer day.

Home small production

Reviews from most beer drinkers indicate that they prefer a product that would be produced in a small factory, rather than on an industrial conveyor line. One of the reasons for this choice lies in the fact that small-scale home production of kvass usually takes into account all the nuances of the traditional drink recipe. Modest production volumes allow the entrepreneur to carefully monitor the quality of each batch. On the industrial scale, in turn, certain qualities of the drink are often neglected in order to ensure its profitability.

Demand for such products will almost always be high, and the potential consumer is willing to pay more for home production. In addition, small volumes make it possible to monitor demand and prevent the accumulation of expired bottles in warehouses. The entrepreneur can experiment withtaste content of the drink without any loss in profits. There is often no such room for maneuver in large industrial factories.

Selecting a production facility

In this matter, certain sanitary and hygienic standards imposed by regulatory authorities should be taken into account. These include a permanent connection to clean drinking water. The room itself must comply with category "D", that is, it must not be fire or explosive. In addition, three main areas will be required - for production, aging and storage of finished products.

The required total area will depend on the capacity of the plant. For example, the average option with a capacity of up to 500 liters per day will require at least 70 square meters. m. You will also need to fully equip the building with all basic communications, including good ventilation, a wastewater drainage system, sewerage, heating and electricity. The easiest way to produce bread kvass is to choose the premises of the former canteen, because it will definitely meet all the standards.

Main equipment

The main device can be considered a fermenter. Its capacity will determine the maximum output of the plant. If you take one of the simplest options for 100 liters, then with its help you can produce up to 6 thousand liters of kvass per month. Don't skimp on a fermenter. It is best to look at more advanced models with electronica high-frequency temperature controller, as well as a programmable timer for setting the kvass fermentation process.

The dimensions of the device will depend on the maximum volume of the chamber. Vertical or horizontal execution is also possible. Additionally, fermenters can be equipped with cooling jackets and thermal insulation. During the production of kvass, the diluted wort concentrate has a temperature of 26 to 30 degrees. In this state, it is pumped into the fermentation chamber. Further, the process can be accelerated by adding rejuvenated baker's yeast or a special milk sourdough.

Example of Equipment List

The total cost of the entire kit may vary depending on the required production volumes. As an example, an option for the manufacture of 200 liters per day will be given.

The list of equipment and its cost can be seen below:

• fermenter - 23 thousand rubles;
• dosing container - 6 thousand rubles;
• nozzle for twisting plugs and a screwdriver - 4, 7 thousand rubles;
• four barrels with a tap of 50 liters for bottling - 5, 4 thousand rubles;
• thermal box for storing bottles - 3 thousand rubles;
• case for cooling and maintaining the temperature of the drink - 2, 2 thousand rubles;
• barrel for storage of wort concentrate - 320 rubles.

Thus, equipment for the production of kvass in the specified volume can cost about 45 thousand rubles. Still needspecial refrigerated container or several refrigerators.

Wort preparation

First of all, you will need drinking water that fully complies with all sanitary and hygienic standards. The best option is the one that is used for the preparation of soft drinks. Such water is marked TI 10-5031536-73-90. To start the process, you need to prepare the wort in an infusion way.

You will need to pre-purchase raw materials for the production of kvass, including kvass briquettes from rye flour and beets. Then they are poured with boiling water at the rate of 30 liters per 4 kilograms. After that, sugar and fermented rye m alt are poured into the fermentation tank. Cooking is strictly according to the recipe. All ingredients are also pre-purchased in the right quantities. Next, 100 liters of warm water and a diluted yeast mixture are poured.

Further process

When the wort is successfully prepared, the fermentation procedure begins. This is achieved by adding a yeast mixture. Before closing, the wort is carefully prepared by intensive mixing of the contents. According to the kvass production technology, the optimum fermentation temperature is about 30 degrees Celsius. The duration is at least 12 hours.

Further, strain the liquid through a filter and pour into kegs, PET bottles or plastic food barrels. Any of the containers shown must be completely sealed.

The ripening process is still incomplete. If the containers are not sealed securely enough, they may not withstand internal pressure, because carbon dioxide will accumulate during post-fermentation. Then kvass is placed in a dark room at room temperature and aged for another 4 hours. Only after this, the containers are transferred to the refrigerator, and then they are sold together with the container in which the product was fermented.

Kvass recipe with yeast

Standard simple version with the amount of ingredients indicated for one three-liter jar. You will need to cut five slices of Borodino or any other rye bread into cubes or rectangles. The resulting pieces are dried in the oven until lightly burned and poured into a jar or pan. To start preparing kvass, three tablespoons of sugar and a handful of raisins are poured into the same container. After that, everything is poured with three liters of boiled 70-degree water and infused in a warm place.

Pour half a teaspoon of yeast with sugar into a separate bowl. A glass of warm water is also poured there. "Revived" yeast is added to the container to the rest of the ingredients and mixed. The jar is covered with gauze and placed in a warm place. This completes the process, it remains only to wait for the end of the fermentation procedure. It can last up to a day, but not less than 12 hours. The next day, kvass is filtered into bottles through two layers of gauze and sent for a day in the refrigerator.

Kvass recipe without yeast

There is also a recipe forbased on bread wort, but without yeast. It will take two crusts of black bread, a teaspoon of granulated sugar and two glasses of warm water. The process begins with cutting the bread into small cubes and then drying them in the oven. Crackers should be crispy and ruddy. All ingredients are poured into a jar with a volume of half a liter to a liter, and then water is poured into this container. After stirring, the container is clogged and put away in a warm place.

After 1-2 days, the starter will have a cloudy appearance and a sour smell. This means that the fermentation process is complete. The mixture is poured into a three-liter jar. If desired, you can add sugar to taste or a little crackers. Boiled warm water is added to the entire volume remaining in the jar. The jar covered with a lid is cleaned in a warm and dark place for a day. After the mixture is poured into bottles, corked and sent for several hours in the refrigerator.