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185 rating • 51 ulasan
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1(0)0%
angel yeast A
Atur jumlah dan catatan
Stok: 26
Subtotal
Rp18.370
Imatton angel ragi ketan beras rice yeast tape ketan - angel yeast A
Rp18.370
Pilih rasa: angel yeast A
- Kondisi: Baru
- Min. Pemesanan: 1 Buah
- Etalase: Wine yeasts and ingredient
link pembelian Variasi SWEET min 20 pcs : https://www.tokopedia.com/aim2factory/aim-angel-ragi-ketan-beras-rice-leaven-yeast-tape-ketan-sweet-flavour
Angel rice leaven
ragi untuk membuat tape ketan
varian best before
1. original sweet (8gr) SWEET FLAVOR : Best Before February 2026
2. Wine flavor (8gr) WINE FLAVOR : BB January 2026
3. angel yeast A 10gr repacked (hasilkan alcohol dari beras, singkong dan jagung) BB JANUARY 2026
ragi ini cocok untuk membuat arak beras manis
variant
1. repack 250gr
2. repack 500gr
3. repack 1000gr
kondisi penyimpanan : tempat yang sejuk
BB : January 2024
ragi alcohol:
mengandung glucoamylase merubah pati menjadi alcohol. dosis 0.2%-0.6%
shelf life: 18 bulan
Rice leaven:
Please clean your hands before make
weight: 8g / sack
Glutionous rice + rice leaven = glutionous rice wine
Proportion : 500g rice : 2g rice leaven
Make Step:
1. glutinous Rice soaked for about 12 hours
2 . steamed glutinous use rice cooker, then cooled to about 30 degrees
3. Put rice leaven , stir the rice and rice leaven
4 . put the glutinous rice into rice wine maker or a sealed container , use hand pressed rice flat , dig a pit in the middle
5 . use rice wine maker or put the container stored in about 30 degrees environment , after 3-5 days , you can enjoy the rice wine.
Sweet Rice Leaven
Sweet Rice Wine,whose formal name is " rice wine", is a traditional Chinese folk snack with a history of over a thousand years in China. It is mainly made through fermenting by cooked glutinous rice or cooked rice added with beneficial microorganisms. with simple brewing process and sweet and mellow taste, It is popular in China, Southeast Asia, Japan, South Korea and other regions. Angel rice leaven is produced by adopting advanced microorganism culturing process and equipment, and its microorganism is very beneficial to the fermentation of sweet rice wine. The strain is of high purity and stable quality. Low doses of the rice leaven can help achieve the desired effect.
Angel rice leaven
ragi untuk membuat tape ketan
varian best before
1. original sweet (8gr) SWEET FLAVOR : Best Before February 2026
2. Wine flavor (8gr) WINE FLAVOR : BB January 2026
3. angel yeast A 10gr repacked (hasilkan alcohol dari beras, singkong dan jagung) BB JANUARY 2026
ragi ini cocok untuk membuat arak beras manis
variant
1. repack 250gr
2. repack 500gr
3. repack 1000gr
kondisi penyimpanan : tempat yang sejuk
BB : January 2024
ragi alcohol:
mengandung glucoamylase merubah pati menjadi alcohol. dosis 0.2%-0.6%
shelf life: 18 bulan
Rice leaven:
Please clean your hands before make
weight: 8g / sack
Glutionous rice + rice leaven = glutionous rice wine
Proportion : 500g rice : 2g rice leaven
Make Step:
1. glutinous Rice soaked for about 12 hours
2 . steamed glutinous use rice cooker, then cooled to about 30 degrees
3. Put rice leaven , stir the rice and rice leaven
4 . put the glutinous rice into rice wine maker or a sealed container , use hand pressed rice flat , dig a pit in the middle
5 . use rice wine maker or put the container stored in about 30 degrees environment , after 3-5 days , you can enjoy the rice wine.
Sweet Rice Leaven
Sweet Rice Wine,whose formal name is " rice wine", is a traditional Chinese folk snack with a history of over a thousand years in China. It is mainly made through fermenting by cooked glutinous rice or cooked rice added with beneficial microorganisms. with simple brewing process and sweet and mellow taste, It is popular in China, Southeast Asia, Japan, South Korea and other regions. Angel rice leaven is produced by adopting advanced microorganism culturing process and equipment, and its microorganism is very beneficial to the fermentation of sweet rice wine. The strain is of high purity and stable quality. Low doses of the rice leaven can help achieve the desired effect.
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