Magnesium Citrate 25kg (E333)

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 beverage shelf life 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 entire volume. Suitable for use in apple, berry, grape, and fruit juices and wines. Adding ascorbic acid helps ensure high quality and longer shelf life of beverages. Expiry date 07.2027

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.

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.

Tricalcium Citrate Powder 25kg (E333) Tricalcium citrate is a food additive (E333) widely used in the food industry as an acidity regulator and stabilizer. This white crystalline powder is effective for regulating pH levels in various foods and helps improve food texture and shelf life. This is a 25 kg package, ideal for industrial use. Tricalcium citrate is a naturally occurring calcium salt that is valued in the food industry for its versatile properties. Usage: Tricalcium citrate is mainly used as an acidity regulator and stabilizer in dairy products, berry juice drinks, confectionery products, and many other foods. It helps prevent excessive acidity and ensures consistent taste. It also functions as a food consistency improver. General usage principle: The product should be added according to recipe and production process requirements. It is typically added during the mixing of dry ingredients or when preparing solutions. Tricalcium citrate dissolves slowly in water, therefore it is recommended to dissolve it before adding to food.

Trisodium Citrate 25kg (E331) Trisodium citrate is a food additive that acts as an acidity regulator. It helps stabilize food pH levels and improves product shelf life. Trisodium citrate is widely used in the food industry as an emulsifier, flavor enhancer, and preservative. The product is packaged in a 25kg bag suitable for industrial use and larger production batches. E331 is an EU-approved food additive considered safe for use in permitted quantities. Usage: Trisodium citrate is used in various foods, including beverages, fruit juices, dairy products, confectionery, and meat products. It helps regulate acidity, enhance flavors, and extend shelf life. Trisodium citrate is particularly effective in cheese products, where it helps improve melting properties and texture. Key product features: Purity: Food grade, Weight: 25kg, E-code: E331, White crystalline powder, Good water solubility, Neutral taste. Usage recommendations: Add according to recipe or production process requirements. Always follow specific production guidelines and regulations. Store in a dry, cool place away from direct sunlight. Trisodium citrate is a versatile ingredient in the food industry that helps achieve desired pH levels and stability in various products. It also acts as a buffer, helping prevent unpleasant tastes and odors in food products.

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.

Tartaric acid powder - natural acidity regulator for juice production. Tartaric acid is a high-quality powdered acidity regulator specifically developed for juice and wine industry needs. This naturally sourced product allows precise regulation of acidity in juices and wines. Usage and dosage: Precise dosing of tartaric acid powder: 10 grams of powder per 10 liters of juice increases acidity by 1 gram per liter. This enables achieving end products with desired taste characteristics. Technical specifications: Easily soluble powder, precise dosing capability, suitable for regulating acidity in all juices and wines, factor 1.53 when measured in sulfuric acid according to French standards. Tartaric acid is a widely used natural acidity regulator in the food industry, ideally suited for juice and wine production processes. Shelf life until 05.2028. Batch no. 01-2119851174-41-0000

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.

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.

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.