Calcium sulphate 1 kg

Tartaric acid powder for regulating acidity in juices and wines. High-quality food-grade tartaric acid powder is a natural acidity regulator, ideal for making juices, wines, and other beverages. Usage and dosage: Precise dosing formula: 10 grams of tartaric acid per 10 liters increases acidity by 1 gram per liter. This allows precise regulation of the product's final acidity. Technical data: Pure, crystalline powder. 100% natural composition. Suitable for juice and wine industry. Acidity expressed in tartaric acid equals acidity in sulfuric acid multiplied by 1.53. Applications: Suitable for use in: Wine making, juice production, syrup preparation, balancing beverage acidity. The product is airtight packaged and has a long shelf life when stored in a dry place.

Citric Acid E330 for Acidity Regulation in Wines and Juices Food industry grade citric acid E330 is a natural and safe acidity regulator, ideal for making wines and juices. The product is specifically developed for use in fruit wines, ciders, and juice production. Precise dosing: 8.5 grams of citric acid per 10 liters of beverage increases acidity by 1 gram per liter. This allows precise regulation of beverage taste properties and acidity. Product Benefits: Food industry grade, easy to dose, suitable for home winemaking, ensures consistent taste. Store in a dry and cool place. Product is intended only for food industry and home winemaking use.

Ascorbic Acid (Vitamin C) - Antioxidant for Juice Products High-quality ascorbic acid or Vitamin C is an effective natural antioxidant that protects juices, wines, and beers from oxidation. It helps maintain the fresh taste and natural color of beverages. Uses: For juice preservation, for maintaining wine freshness, for maintaining beer quality. Dosage instructions: Recommended amount: 0.5 grams of ascorbic acid per 10 liters of juice or wine. Benefits: Extends beverage shelf life, preserves natural taste, maintains beverage color, easy to dose. The product is ideal for home juice and wine production and small-scale producers.

Ascorbic Acid (Vitamin C) for Juice Industry High-quality ascorbic acid or Vitamin C is a natural antioxidant that protects juices, wines, and beers from oxidation. It helps maintain the fresh taste and natural color of beverages. Product Benefits: Extends shelf life of beverages Preserves original taste of juices and wines Prevents color changes Suitable for both home and industrial use Usage: Recommended dosage is 0.5 grams per 10 liters of juice or wine. Dissolve ascorbic acid in a small amount of liquid and then mix evenly with the total volume. Suitable for use in apple, berry, grape, and fruit juices and wines. Adding ascorbic acid helps ensure high quality and extended shelf life of beverages.

High-quality Laktool-lactic acid 80% is an effective solution for precise acidity regulation in wines and beers. This pure liquid is ideal for adjusting acidity both during fermentation and in finished wine. Precise dosing ensures the best result: 12.5 milliliters (15 grams) of Laktool-lactic acid per 10 liters of wine or beer increases acidity by 1 gram per liter. In liquid form, lactic acid dissolves quickly and evenly, making dosing simple and accurate. Concentrated 80% solution, easy to dose, suitable for both fermenting and finished wine, professional quality, quick dissolution. Laktool-lactic acid is a reliable choice for both home winemaking and professional use, ensuring stable and controlled acidity levels in your beverages.

Phosphoric Acid in Beer Brewing - Effective Acidifier and Yeast Nutrient Phosphoric acid is an effective solution in the beer brewing process, offering precise acidification of mash and wort. Compared to other acids, phosphoric acid has a higher concentration, requiring smaller quantities during brewing. Benefits of Phosphoric Acid in Beer Brewing: Provides beer with a refined taste profile, acts as an essential phosphorus source for yeast, enables precise pH control, and is suitable for yeast cleaning. Phosphoric acid is a versatile aid in the brewing process, offering both technical and flavor-improving solutions. Its use helps ensure high quality and stability of beer throughout the entire brewing process. Usage Recommendations: Phosphoric acid must be dosed precisely according to the recipe and desired pH level. Professional dosing ensures optimal results in both mash and wort processing.

Lactic Acid 80% - Acidity Regulator for Wine and Beer. Professional Lactic Acid 80% is an effective liquid for precise acidity regulation in wine and beer. This high-quality acidity regulator is perfectly suitable both during fermentation and for finished wines. Usage and Benefits: Precise acidity control in wines and beers, easy to dose and use, suitable for fermenting and finished wine, professional quality. Precise Dosing Information: Dosing Lactic Acid is simple and precise: 12.5 ml (15 g) solution per 10 liters of wine/beer. Result: acidity increase by 1 g/l. Lactic Acid 80% is a reliable choice for home winemaking and beer brewing, ensuring your beverages achieve exactly the desired acidity level.

Acid Dosing in Wine Processing

Precise acid dosing is extremely important in winemaking. The standard dosing ratio is 10 grams of acid per 10 liters of liquid, which increases the solution's acidity by 1 gram per liter. Measuring and Calculating Acidity. In French wine literature, acidity is expressed in sulfuric acid with a coefficient of 1.53. To determine the acid content in tartaric acid, multiply the acidity measured in sulfuric acid by 1.53. Useful Knowledge: Dosing ratio: 10g/10l. Acidity increase: 1g/l. Tartaric acid calculation coefficient: 1.53. These precise measurements and calculations ensure a quality wine process and achieving the correct acidity level.

Magnesium Sulfate (Epsom) - Brewing Mineral 500g Magnesium sulfate is an essential brewing mineral that helps enhance beer's taste properties and regulate the chemical composition of brewing water. This 500-gram package contains quality Epsom salt specifically designed for home brewing. Main properties of magnesium sulfate in brewing: Gently lowers water pH level, improves enzyme activity, enhances hop bitterness profile, helps achieve a clearer flavor bouquet. Magnesium sulfate is particularly useful when brewing hop-forward beer styles, where it helps highlight the characteristic sharpness and freshness of hops. The mineral supports the brewing process by optimizing water chemistry for quality beer production. Usage: Add magnesium sulfate carefully and moderately, following the exact quantities in the beer recipe. Excessive use can affect beer taste and have a laxative effect. Storage: Keep in a dry and cool place, in an airtight container.

Kaltsiumsulfaat (Gypsum) - 500g. Kaltsiumsulfaat, tuntud ka kui kips, on kasulik õllepruulimise vee korrigeerimisel. See alandab vee pH taset ja võimaldab lisada kaltsiumit, kui vesi sisaldab vähe sulfaati. Sulfaadi lisamine annab humala kibedusele teravama ja selgema maitse. Kasutatakse õllevee püsiva kareduse suurendamiseks. Eriti populaarne Briti stiilis õllede valmistamisel, kui kohalik vesi on liiga pehme. Kaltsiumsulfaat aitab luua ideaalse keskkonna õlle pruulimiseks, toetades ensüümide tööd ja soodustades pärmi fermentatsiooni. Toode on lihtne kasutada - tuleb lihtsalt lisada ettemääratud kogus õllevette vastavalt retseptile. See aitab saavutada soovitud maitseprofiiliga õlle ning tagab ühtlase pruulimisprotsessi.

Fermentation Acid Blend for Winemaking - Quality Acid Regulator This professional acid blend is specifically designed for winemakers to optimize the fermentation process. The blend consists of equal parts (33%) of citric, tartaric, and malic acids, ensuring an ideal balance in the fermenting liquid. Precise Dosing in Winemaking Using the acid blend is simple and precise - 10 grams of blend per 10 liters increases the acid content by 1 gram per liter. This allows the winemaker to accurately regulate the fermentation process and achieve the desired acidity level. Determining Wine Acidity Wine acidity is measured in grams of tartaric acid per liter. To convert sulfuric acid-based measurements used in French wine recipes, multiply by 1.53 to get acidity in tartaric acid units. This quality acid blend is suitable for both amateur and professional winemakers who want to achieve precisely controlled fermentation process and high-quality end results.

Citric Acid 25kg E330 - Food Grade Acidity Regulator Product Description: Professional food grade citric acid (E330 monohydrate) for juice, wine, and preserves production. Pure and allergen-free product that ensures optimal acidity and extends food shelf life. Technical Data: Composition: 100% citric acid monohydrate (E330) Package size: 25 kg Manufacturer: FermeTech Origin: China Applications: Acidity regulation in juices and beverages Wine making Preservation Food industry processes Home food preparation Storage and Safety: Store in a dry and cool place Precise dosing according to recipe Monitor pH level during use Nutritional Information per 100g: Energy content: 0 kcal Fats: 0g Carbohydrates: 0g Proteins: 0g Salt: 0g Quality Assurance: Expiration date marked on package. High-quality food additive for professional use in food industry and household.

Citric acid (anhydrous) 25kg, E330 food grade. Citric acid is a substance that regulates pH levels and stabilizes product taste and aroma. It also has properties that prevent rancidity and bacterial growth. Citric acid increases the activity of antioxidants and preservatives, thus extending the product's shelf life. Citric acid is a natural organic acid abundantly found in citrus fruits, especially lemons and limes. Industrially, it is mainly produced through fermentation using specialized microorganisms. It is one of the most widely used food additives due to its versatile properties. Applications: Beverage industry, Functional mixtures industry, Meat industry, Bakery and confectionery industry, Ready-made food industry, Pet food industry, Pharmaceutical industry, Cosmetics industry, Chemical industry, Berry industry, Dairy industry.

Fumaric acid is an organic chemical compound (also known as trans-butenedioic acid, fumarate) that belongs to the group of unsaturated aliphatic dicarboxylic acids. This substance is a byproduct of carbohydrate metabolism. Fumaric acid appears as white crystals and is poorly soluble in water. Fumaric acid is used in many areas of life, mainly in general industry and food industry. It can be found in psoriasis medications and animal feed. In food production, it is used as an acidity regulator, preservative, and antioxidant. Fumaric acid can be found in many food products, including: baking powder; confectionery and bakery products, including glazes; powdered teas and beverages; jelly-based desserts; chewing gum; dairy desserts. When added to food products, fumaric acid extends their shelf life. The product is a food additive intended for industrial use, helping to ensure food quality and stability. Fumaric acid is particularly useful in making bakery and confectionery products, where it helps regulate acidity and improve product texture. Usage principle: Add in small quantities during the production process according to the food recipe and desired acidity level. Consult with a food technologist before use to determine the correct dosage.

Sodium Acetate Anhydrous 25kg (E262) Sodium Acetate Anhydrous (E262) is a high-quality food additive widely used in the food industry as a preservative. This substance helps extend product shelf life by inhibiting microorganism growth and ensuring food safety. Sodium Acetate works as a pH regulator, helping maintain optimal food acidity. It is commonly used in meat products, baked goods, salad dressings, and marinated foods. The substance is in anhydrous form, ensuring its stability and longer shelf life. The product is packaged in 25kg bags, ideal for industrial use. Sodium Acetate is an EU-approved food additive with code E262, confirming its compliance with strict food safety standards. Usage must follow recommended dosage guidelines and food safety requirements. Sodium Acetate is typically added to food in small quantities to achieve the desired preservation effect without affecting food taste.