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The Process of Making Tempeh



1. Wash and soak dehulled soybeans overnight
 2 Boil until soybeans are soft or edible
 3. Cool down soybeans to room temperature
 4. Add 5grams of innoculum to 1 kg of soybeans
 5. Mix it well and bag it in perforated plastic bags
 6. Weigh the mixture 250 gram each
 7. Compact and flatten the bags on perforated trays
 8. Keep it in room temperature around 26 C and around 40% humidity for about 48 to 50 hours

9. Final products

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