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High-quality dry yeast for the preparation of alcoholic beverages, including at home, named "Samogon". In the production of yeast for drinks "Samogon" we used a specially developed strain, that contributes to the maximum fermentation of sugar and an increase in % alcohol. “Samogon” have a lot of advantages, in comparison with various yeast: ●Shorter fermentation time (4-5 days). ●No foam (no antifoam required). ●Greater viability (baker's yeast ceases to function at an alcohol concentration of 17-18% vol.). ●The minimum content of harmful impurities (for long periods of fermentation - baker's yeast ferment for 7-9 days ●The concentration of harmful impurities increases, the quality of the mash decreases accordingly). ●Allows you to get mash with a strength of up to 18% vol. ●In contradistinction to ordinary yeast (baked, pressed), you can get better alcohol. ●Sealed packaging provides convenient storage and product stability.

High-quality dry yeast for the preparation of alcoholic beverages, including at home, named "Samogon". In the production of yeast for drinks "Samogon" we used a specially developed strain, that contributes to the maximum fermentation of sugar and an increase in % alcohol. “Samogon” have a lot of advantages, in comparison with various yeast: ● Shorter fermentation time (4-5 days). ● No foam (no antifoam required). ● Greater viability (baker's yeast ceases to function at an alcohol concentration of 17-18% vol.). ● The minimum content of harmful impurities (for long periods of fermentation - baker's yeast ferment for 7-9 days ● The concentration of harmful impurities increases, the quality of the mash decreases accordingly). ● Allows you to get mash with a strength of up to 18% vol. ● In contradistinction to ordinary yeast (baked, pressed), you can get better alcohol. ● Sealed packaging provides convenient storage and product stability.

High-quality dry yeast for the preparation of alcoholic beverages, including at home, named "Samogon". In the production of yeast for drinks "Samogon" we used a specially developed strain, that contributes to the maximum fermentation of sugar and an increase in % alcohol. “Samogon” have a lot of advantages, in comparison with various yeast: ● Shorter fermentation time (4-5 days). ● No foam (no antifoam required). ● Greater viability (baker's yeast ceases to function at an alcohol concentration of 17-18% vol.). ● The minimum content of harmful impurities (for long periods of fermentation - baker's yeast ferment for 7-9 days ● The concentration of harmful impurities increases, the quality of the mash decreases accordingly). ● Allows you to get mash with a strength of up to 18% vol. ● In contradistinction to ordinary yeast (baked, pressed), you can get better alcohol. ● Sealed packaging provides convenient storage and product stability.

Yeast (Saccharomyces cerevisiae) is a microorganism belonging to the group of unicellular fungi, which unites about 1,500 species. Bakery yeast is used in the production of bakery products from various types of flour. Dry (dried) yeast has the following advantages: stable quality, long shelf life, a wide range of temperature conditions, ease of transportation and storage. Logistics is much easier compared to pressed yeast, they take 3-4 times less storage space, there is no need for frequent procurement of yeast.

Produced from corn seed under a process of starch hydrolysis with a use of amylolytic fermentative substances, following with filtration of hydrolysate, demineralization and boiling till certain weight ratio of dry solids/ Dry Solids in 100g, not less: 77,6/g Carbohydrates, %, not less: 100 Energy value, kcal/100 g: 310,4 Composition: Syrup 100%

Produced from corn seed under a process of starch hydrolysis with a use of amylolytic fermentative substances, following with filtration of hydrolysate, demineralization and boiling till certain weight ratio of dry solids. Dry Solids in 100g, not less77,6г/g Carbohydrates, %, not less100 Fats, %0 Proteins, %0 Energy value, kcal/100 g310,4 CompositionПатока 100% / Syrup 100%