Cinchona bark - quinine (cinchona pubesens) 250g

Carbonation Tablets for Beer and Cider Making - Set of 80pcs. Professional carbonation tablets ensure perfect fizz for your homemade beer and cider. Each tablet contains a precisely dosed amount of invert sugar that converts into carbon dioxide (CO2) during fermentation. Features and Benefits: Easy and precise dosing - 2 tablets per 500ml bottle. 80 tablets are sufficient for carbonating up to 40 half-liter bottles. Suitable for smaller bottles too - one tablet is enough for 250ml bottle. Ensures uniform and controlled secondary fermentation. Instructions: Make sure bottles are disinfected and clean. Fill the bottle with desired beverage. Add 1-2 tablets according to bottle size. Seal the bottle hermetically. Package contains: 80 carbonation tablets.

Bitter Orange Peel (Citrus aurantium) - A Quality Additive for Beer Production Bitter orange peel, also known as curaçao orange peel, is a highly valued component in beer production. This natural ingredient gives beer a distinctive aroma and flavor. Bitter orange peel is especially popular in Witbier production, but it's also excellent for making blonde and Tripel style beers. For best results, orange peel is added during the final phase of the brewing process. 100% natural orange peel, suitable for making various beer styles, provides characteristic aroma to beer, quality raw material for liquor industry. Citrus aurantium var. Aurantium comes from quality oranges and has undergone careful processing to ensure the best taste and aroma for your beer.

Calcium Chloride for cheese milk - CaCl2 Calcium chloride is an essential component in the cheese-making process that significantly improves milk coagulation and cheese production efficiency. This calcium compound optimizes milk consistency and accelerates curd formation. Benefits of Calcium Chloride in cheese production: Enriches milk with additional calcium, reduces casein and fat loss during production process, ensures more uniform and stronger curd. Usage Instructions: For proper use of Calcium Chloride (CaCl2), it should be pre-dissolved in warm water. Adding dry powder directly to milk is not recommended as it may cause uneven mixing. Chemical formula: CaCl2. Classification: Inorganic salt.

Organic Black Chokeberry Powder - 100% Natural Powder. A completely natural powder made from chokeberries grown in the pure nature of Pärnu County. Our organic chokeberry powder contains no added preservatives, colorings, or sugar. Beneficial Properties: Rich in vitamins, high antioxidant content, 100% pure chokeberry, 120g powder equals 1kg of fresh berries. Usage Options: Flavoring drinks (beer, cider, wine), breakfasts (porridge, smoothie, muesli), baked goods, marinades. Made from dried and ground chokeberries, preserving all valuable nutrients. An ideal healthy addition to daily food.

Monosodium glutamate E621 available in convenient 25 kg packaging. Monosodium glutamate, also known as MSG, is an organic chemical compound widely used as a flavor enhancer in the food industry. Applications: 1. Food Industry: Monosodium glutamate is commonly used to enhance flavor in foods such as soups, ready-made meals, snacks, and fast food. 2. Gastronomy: Frequently used in the food service industry to emphasize and enhance the natural taste of food. 3. Canning Industry: Added to canned products to improve taste and extend product shelf life. Purchase Benefits: 1. Flavor Enhancement: Monosodium glutamate acts as an effective flavor enhancer, improving the intensity and depth of food flavors. 2. Excellent Solubility: The product is characterized by excellent solubility, making it easy to add to various dishes. 3. 25 kg Package: The 25 kg bag is a practical and economical solution for food manufacturers, enabling convenient and efficient product use. 4. Compliance with Safety Standards: Our monosodium glutamate meets the highest quality and safety standards, allowing for safe use in food production. General Usage Principle: Monosodium glutamate is a natural flavor enhancer that works with existing flavors to bring out the umami taste. It is typically added in small quantities (0.1-0.8% of finished food weight) during preparation or just before serving. Monosodium glutamate doesn't provide an independent flavor but enhances existing flavors, especially in meat, fish, and vegetables.