Making tempeh is a process of fermenting soybeans using the mold Rhizopus oligosporus. Here are the general steps:
1. **Soybean Preparation**: Soak the soybeans in water overnight or at least 8 hours. After that, drain the soybeans.
2. **Boiling Soybeans**: Boil the soybeans that have been soaked in clean water until cooked. Ripe soybeans usually crumble easily when squeezed.
3. **Drying the Soybeans**: Drain the soybeans and let them cool to a temperature of around 35-40�°C. This is important so that the mold can grow well.
4. **Mold Inoculation**: Sprinkle isolated Rhizopus oligosporus mold (can be purchased as tempeh yeast) evenly throughout the aired soybeans.
5. **Fermentation**: Place the inoculated soybeans in a container or wrap using banana leaves or plastic. Let fermentation take place for 24-48 hours at a temperature of around 30-32�°C.
6. **Packing**: After the soybeans are wrapped and the fermentation process is complete, the tempeh is ready to be consumed. Usually, tempeh will feel dense and have a distinctive aroma.
This process can vary slightly depending on local preferences and conditions, but in general those are the basic steps for making tempeh.
We produce Non-GMO US Soybean Tempeh in Indonesia with a hygienic, good manufacturing practices factory since 2019. We have certified by BPOM RI (Indonesian FDA) and Halal by MUI. We are also now working on HACCP plan for recieve the certificate by the end of 2021.
Kobe Fritter Mix Flour
Available variants White Flour Seasoned, Tempeh Kriuk, Serbaguna , Fried Banana, Bakwan Kress, Kentucky Super crispy, Crispy Breadcrumbs. Packaging 12x10x70gr, 24x200gr, 24x180gr, 12x850gr, 6x2x10x30gr. Product is Manufactured by PT. Kobe Boga Utama
