BREAD leaven (13 g)
Regular price
€4,49
Product line - Make your own!
Description
Bake bread at home!
The unique fermentation culture of Nordwise® bread sourdough, Lactobacillus plantarum TAK59, provides the bacteria necessary for the leavening of bread dough, which ensures a correct and stable leavening process.
You will find a packet of sourdough and yeast in the bread leavening box.
See also sourdough starter
Preparation
🍞 1 bread sourdough = 1 loaf of bread (~850 g) 🍞
Preparation of 1 loaf (~ 850 g) of bread:
1. Carefully mix the yeast packet with 500 ml of hand-warm water and 200 g of rye flour.
2. Cover the bowl with a towel and leave the mixture to ferment at room temperature for 10-12 hours.
3. Add 50 g of sugar, 10 g of salt and a packet of yeast to leaven the dough. Finally, mix in 250 g of rye flour and, if desired, any additives you like.
4. Pour the bread dough into a bread mold greased with butter or covered with baking paper. Poke a few holes in the bread dough with your finger, by which it is good to judge the rising of the dough (the holes poked with your finger disappear when it rises).
5. Cover the bread pan with a towel and let the bread dough rise at room temperature for ~1 hour.
6. Brush the surface of the bread dough with water so that the bread crust does not crack during baking.
7. Preheat the oven to 220 °C and bake for 20 min, then lower the heat to 180 °C and bake for 60 min.
8. Leave the warm bread to cool under a towel. To retain moisture, sprinkle the bread with water or spread with butter.
📹 you can find a video tutorial www.nordwise.eu/make-it-yourself
Composition
Ingredients: dry yeast Saccharomyces cerevisiae , lactic acid bacteria Lactobacillus plantarum TAK59.
The unique fermentation culture of Nordwise® bread sourdough, Lactobacillus plantarum TAK59, provides the bacteria necessary for the leavening of bread dough, which ensures a correct and stable leavening process.
Storage: at +2...+6 °C.
Manufacturer: BioCC OÜ, Riga 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu
Product line - Make your own!
The Nordwise® sourdough product line is intended for people who value Estonian food and preparing food themselves.
The Nordwise® sourdough product line is created by BioCC Ltd research, product development and marketing teams.
Nordwise® sourdoughs contain lactic acid bacteria that have been discovered, studied and patented by BioCC OÜ scientists.
The unique lactic acid bacteria in the fermentation culture ensures a controlled and stable fermentation process.
So choose Estonian production and make your own!
Yeast for making YOGURT (2 x 0.5 g)
Regular price
€4,10
Description
Product line - Make your own!
Description
One packet of yogurt sourdough (0.5 g) contains 100 million beneficial live lactic acid bacteria Lactobacillus plantarum MCC1, the consumption of which increases the number of beneficial lactic acid bacteria in the intestinal microbiota.
The yeast cultures Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus provide the necessary bacterial strains for acidification, which help the milk to acidify properly. Nordwise® sourdough for making yogurt with live lactic acid bacteria ensures a stable and correct fermentation process and provides added value by increasing the number of good lactic acid bacteria in the microbiota.
Make your own!
Preparation
🥛 1 package = 2 packages (2 x 0.5 g) 🥛
Sourdough can be added to smoothies, milk or your favorite non-fermented drink (temperature should not exceed 40 °C). When you consume it, you enrich the intestinal microbiota with useful lactic acid bacteria, of which there are 100 million in one packet.
1 package = 1 l of probiotic yogurt
Preparation of 1 l of probiotic yogurt:
1. Heat 1 liter of milk at 90-95°C for 5-10 min.
2. Cool the milk to 40-45°C and add 1 packet (0.5 g) of yeast.
3. Carefully mix the milk with the sourdough and pour into a container.
4. Acidify the milk at 40-45 °C for 6-8 h. Do not stir the milk during fermentation!
5. Assess the clot that has formed within 6 h. When the curd is smooth and strong, stir it and place it in the refrigerator to cool (yogurt can also be cooled without stirring). Store the yogurt in the refrigerator for 6-9 hours to achieve the typical yogurt texture and thicker consistency.
6. Add your favorite toppings to the probiotic yogurt.
📹 you can find a video tutorial www.nordwise.eu/make-it-yourself
Read what is most important when making yogurt.
Composition
Ingredients: lactic acid bacteria Streptococcus thermophilus , Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum MCC1
One packet contains 100 million beneficial live lactic acid bacteria Lactobacillus plantarum MCC1, the consumption of which increases the number of beneficial lactic acid bacteria in the intestine.
Storage: at +2...+6 °C.
Manufacturer: BioCC OÜ, Riga 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu
Product line - Make your own!
The Nordwise® sourdough product range is intended for people who value Estonian food and preparing food themselves.
The Nordwise® sourdough product line is created by BioCC Ltd research, product development and marketing teams.
Nordwise® sourdoughs contain lactic acid bacteria that have been discovered, studied and patented by BioCC OÜ scientists.
The unique lactic acid bacteria in the sourdough ensures a controlled and stable fermentation process, giving the product added value in the form of live lactic acid bacteria.
Choose Estonian production and make your own!
Sourdough with a mixture of spices for pickling CUCUMBERS (20.5 g)
Regular price
€4,39
2 Description
Product line - Make it yourself!
2 Description
Nordwise®'s unique fermentation culture provides the necessary bacterial strains for fermentation, which help the cucumbers to ferment properly. Nordwise® sourdough starter for pickling cucumbers with a mixture of spices ensures a stable and correct pickling process, lowering the acidity of the product from the first day until the end of the pickling process.
Make your own!
Preparation
🥒 1 package = 2 kg pickles 🥒
Preparation of 2 kg pickles:
1. Wash the cucumbers.
2. Place the cucumbers in hot water for a while.
3. Prepare the brine: heat 1 L of water to a boil, add 2 tablespoons of salt and 1 tablespoon of sugar. Cool the liquid to 40°C.
4. Place the cucumbers in the jar alternately with the contents of the package.
5. Pour the cooled brine over the cucumbers so that the cucumbers are completely covered. Close the jar immediately. Place the jars in a room suitable for fermentation, where the temperature is ~ 22°C.
Depending on whether you want less acidified or more acidified cucumbers, acidification lasts 1-2 days. Pickled cucumbers can be eaten immediately or stored at refrigerator temperature.
📹 you can find a video tutorial at www.nordwise.eu/valmista-ise
Composition
Ingredients: dried dill, coriander, black pepper, horseradish root, bay leaves, allspice, dried garlic, dried carrot, lactic acid bacteria Lactobacillus plantarum TAK59
The patented fermentation culture Lactobacillus plantarum TAK59 provides the necessary bacteria for fermentation, which help the product ferment correctly and ensure a stable fermentation process.
Storage: at +2...6 °C.
Manufacturer: BioCC OÜ, Riga 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu
Product line - Make it yourself!
The Nordwise® sourdough product line is intended for people who value Estonian food and preparing food themselves.
The Nordwise® sourdough product line was created by BioCC OÜ research, product development and marketing teams.
Nordwise® sourdoughs contain lactic acid bacteria that have been discovered, studied and patented by BioCC OÜ scientists.
The unique lactic acid bacteria in the fermentation culture ensures a controlled and stable fermentation process.
So choose Estonian production and make your own!
Sourdough leaven (7 g)
Regular price
€4,49
Product line - Make your own!
Description
Bake your own sourdough bread!
Nordwise® Sourdough Sourdough a unique fermentation culture Lactobacillus plantarum TAK59 provides the bacteria necessary for the dough to leaven, which ensures a correct and stable leavening process.
In the box of sourdough starter, you will find a packet of sourdough and a packet of yeast.
Make your own!
You may also be interested in sourdough bread
Preparation
🥖 1 sourdough starter = 1 loaf of sourdough bread (~740 g) 🥖
Preparation of 1 loaf (~ 740 g) of sourdough bread:
- Mix the yeast packet with 350 ml of hand-warm water and 250 g of wheat flour.
- Cover the bowl with a towel and leave the mixture to ferment at room temperature for 15-16 hours.
- Add 8 g of salt and yeast to the leavened sourdough. Mix in 250 g of wheat flour (if desired, add your favorite ingredients, e.g. olives). Knead the dough intensively for 2-3 minutes to create air in the dough.
- Leave the mixture in the bowl to rise for 45 minutes, then knead the dough again for 2-3 minutes. Wet your hands beforehand to prevent the dough from sticking to your hands.
- Put the dough in an oiled bowl to rise for 45 minutes.
- Place the risen dough on a floured surface, shape it into a rectangle with your hands. Mentally divide the piece of dough into three. Bring 1/3 of the dough from the left side to the center, then 1/3 of the dough from the right side to the center and smooth the ends into a round shape, turn the dough over. Place the dough on a baking sheet, cover with a towel and leave to rise for 1-1.5 hours.
- Preheat the oven to 230°C and bake for 10 min, then reduce the heat to 200°C and bake for 20 min. To maintain the correct humidity, place the bowl of water in the oven and remove it after lowering the temperature to 200°C.
- Leave the sourdough bread warm in the oven to cool under a towel. (~2h)
📹 you can find a video tutorial www.nordwise.eu/make-it-yourself
Composition
Ingredients: dry yeast Saccharomyces cerevisiae, lactic acid bacteria Lactobacillus plantarum TAK59.
The unique Lactobacillus plantarum TAK59 yeast culture of Nordwise® sourdough starter provides the bacteria necessary for the dough to leaven, which ensures a correct and stable leavening process.
Storage: at +2...+6 °C.
Manufacturer: BioCC OÜ, Riga 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu
Product line - Make your own!
The Nordwise® sourdough product range is intended for people who value Estonian food and preparing food themselves.
The Nordwise® sourdough product line is created by BioCC Ltd research, product development and marketing teams.
Nordwise® sourdoughs contain lactic acid bacteria that have been discovered, studied and patented by BioCC OÜ scientists.
The unique lactic acid bacteria in the fermentation culture ensures a controlled and stable fermentation process.
So choose Estonian production and make your own!
Yeast for acidifying VEGETABLES (2 x 0.5 g)
Regular price
€4,10
Description
Product line - Make your own!
Description
Nordwise®'s unique lactic acid bacterium Lactobacillus plantarum TAK59 provides the bacteria necessary for acidification, which help vegetables to acidify properly. Nordwise® sourdough starter for vegetable acidification with live lactic acid bacteria ensures a stable and correct acidification process, lowering the acidity of the product from the first day until the end of the acidification process.
Make your own!
Preparation
🥕 1 packet = 2 kg of pickled vegetables 🧅
Pickling 2 kg of vegetables:
1. Clean and cut the vegetables, steam them for a few minutes if necessary (e.g. cauliflower, peppers).
2. Store the vegetables in a clean jar.
3. Add seasonings such as cumin, peppermint, black and red pepper, coriander, dill seeds, mustard seeds, garlic, bay leaves, dried parsley, chopped raspberry or blackcurrant leaves.
4. Dissolve 1 packet of yeast in 50 ml of water (max. 40 °C), pour over the vegetables.
5. Prepare the brine. Heat the water to boiling, dissolve salt in the water (1 tablespoon of salt per 1 liter of water) and cool to at least 40 °C. Pour the brine over the vegetables.
6. Depending on the desired acidity, let the mixture ferment for 2-3 days at room temperature (~22 °C). Pickled vegetables can be eaten immediately or stored at refrigerator temperature.
📹 you can find a video tutorial www.nordwise.eu/make-it-yourself
For making cabbage
1 package = 2 kg of sauerkraut
Preparation of 2 kg of sauerkraut:
1. Dissolve 1 packet (0.5 g) of yeast in 100 ml of water (do not use water over 40 °C).
2. Wash the cabbage, remove the top leaves and the core of the cabbage.
3. Slice the cabbage into thin strips with a food processor or a knife.
4. Add 2 tablespoons of salt to 2 kg of grated cabbage.
5. Mix and crush the cabbage by hand until the cell fluid is removed.
6. Place the cabbage in a clean container. Add the sourdough-water mixture, press the cabbage tightly so that the product is completely covered with water. Seal the jar airtight.
7. Acidify the cabbage at room temperature for 3 days.
Sauerkraut can be eaten immediately or stored in the refrigerator.
Composition
Ingredients: lactic acid bacteria Lactobacillus plantarum TAK59
The patented lactic acid bacterium Lactobacillus plantarum TAK59 provides the bacteria necessary for acidification, which help the product to acidify correctly and ensure a stable acidification process and a high-quality product.
Storage: at +2...+6 °C.
Manufacturer: BioCC OÜ, Riga 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu
Recipes
🟣🧄 PICKLED BEET SALAD WITH GARLIC
Product line - Make your own!
The Nordwise® sourdough product line is intended for people who value Estonian food and preparing food themselves.
The Nordwise® sourdough product line is created by BioCC Ltd research, product development and marketing teams.
Nordwise® sourdoughs contain lactic acid bacteria that have been discovered, studied and patented by BioCC OÜ scientists.
The unique lactic acid bacteria in the fermentation culture ensures a controlled and stable fermentation process.
So choose Estonian production and make your own!
Sourdough for making VEGETABLE ACIDULATED DRINK (2 x 0.5 g)
Regular price
€4,59
Description
Product line - Make your own!
Description
One package (0.5 g) of the herbal acidified drink contains 100 million beneficial live lactic acid bacteria Lactobacillus plantarum MCC1, the consumption of which increases the amount of beneficial lactic acid bacteria in the intestinal microbiota.
The yeast cultures Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus provide the necessary bacterial strains for fermentation, which help the herbal drink to ferment properly. Nordwise® sourdough for the preparation of a vegetable acidified drink with live lactic acid bacteria ensures a stable and correct acidification process and provides added value by increasing the number of good lactic acid bacteria in the microbiota
The product is suitable for vegans!
Make your own!
Preparation
🌿🥛 1 package = 2 packages (2 x 0.5 g) 🥛
Sourdough can be added to smoothies, milk or your favorite non-fermented drink (temperature should not exceed 40 °C). When you consume it, you enrich the intestinal microbiota with useful lactic acid bacteria, of which there are 100 million in one packet.
1 packet = 1 l of herbal acidified drink
Preparation of 1 l of herbal acidified drink:
- Heat 1 liter of herbal drink* at 90-95 °C for 5-10 minutes.
- Cool the herbal drink to 40-45 °C and add 1 packet (0.5 g) of yeast.
- Carefully mix the drink with the sourdough and pour into a container.
- Acidify the drink at 40-45 °C for 6-8 h. Do not stir the drink during fermentation!
- After 6-8 hours of fermentation, stir the drink and place it in the refrigerator to cool.
- Add your favorite toppings to the fermented drink.
*to make a drink with a thicker consistency, use soy drink
📹 you can find a video tutorial www.nordwise.eu/make-it-yourself
Composition
Ingredients: lactic acid bacteria Streptococcus thermophilus , Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus plantarum MCC1
The product is suitable for vegans.
One packet contains 100 million beneficial live lactic acid bacteria Lactobacillus plantarum MCC1, the consumption of which increases the number of beneficial lactic acid bacteria in the intestine.
Storage: at +2...+6 °C.
Manufacturer: BioCC OÜ, Riga 181A, 50411, Tartu, EU biocc.eu
Distributor : Nordwise Biotech OÜ nordwise.eu
Product line - Make your own!
The Nordwise® sourdough product line is intended for people who value Estonian food and preparing food themselves.
The Nordwise® sourdough product line is created by BioCC Ltd research, product development and marketing teams.
Nordwise® sourdoughs contain lactic acid bacteria that have been discovered, studied and patented by BioCC OÜ scientists.
The unique lactic acid bacteria in the sourdough ensures a controlled and stable fermentation process, giving the product added value in the form of live lactic acid bacteria.
Choose Estonian production and make your own!
