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Technology of Russian bread beverage production

Technology of Russian bread beverage (kvass) production

The plant for production of natural fermentation kvass with capacity of 100 m3/day has the following characteristics:

1. Section for preparation and storage of sugar syrup

2. Section for sterilization of kvass wort concentrate; (KWC)

3. Section for water-treatment

4. Section for storage and distribution of water

5. Yeast section

6. Dual-profile automated CIP washer station

7. Fermentation section

We also offer automation systems.

Kvass techologyQualified specialists of our plant will erect the equipment, assemble insulation at site, that will reduce client’s costs (as there will no necessity to transport oversize equipment). We will also make piping, mount electric and automatic equipment. Highly qualified technical supervisor and automated machine operator will assist during assembly at site. Upon completion of contract supervision and commissioning we train client’s personnel.

The cost of the plant for production of natural fermentation kvass depends on the scope of work. Approximate implementation period of a project (from design till start-up) is 6-8 months.

Approximate project payback period is 1,5-2 years.