Ingredients: organic rice, Aspergillus oryzae.
Net weight: 50g
DOSAGE: add about 5g (1 teaspoon) of Koji to your vegan cheese (for about 200g of substrate) and let it ferment for a few days or weeks.
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Koji powder. Facilitates the development of umami on vegan cheeses.
It is rice that is fermented and inoculated with Koji mold at specific temperatures to increase the amount of enzymes. It is not the single spores, but the rice already inoculated and fermented.
This Koji is still alive, so it could grow on your cheese. Therefore, it is not recommended to age for long periods without taking care of this phase adequately.
Koji is a naturally fermented, vegan and gluten-free product.
Expiring date indicated on the package.
It is recommended to store in a cool and dry place in the original packaging.
Keep away from direct sunlight and heat sources.
° 100% vegan as no animal products have been used at any stage of the production process
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