The washable collapsible home for koji fermentation device set PF100-48H
Not a little more small size of the fermenter? It was born from voice called. Without tools, it can be assembled in one minute. Since the mini-size, not troubled with location. Maintaining the temperature and humidity constant, it can be fermented rice koji and dough in an appropriate state. PF100-48H, it becomes capable of 48 hours of continuous thermal insulation for fermentation of koji. * If the temperature of the use environment is extremely low, there is a thing that does not increase is in the refrigerator until the temperature you set. If this is the case you'll need to be under a high temperature environment. *
Features of the home for koji fermentation device set PF100-48H the collapsible washable
Assembly and disassembly possible in one minute without tools!
Since the compact to fold, it does not take place in storage.
Storage unit employs a plastic hollow structure
Lightweight warmth, and excellent durability
A long period of time can be operated (up to 48 hours). (Auto-off)
※ heater from the power switch ON after 48 hours will OFF (red lamp off). Please refer to the power switch to the OFF-ON when you re-use the temperature display does not disappear. For making high-quality malt, Kawashimaya was developed in the original to direct talks with the manufacturer.
Wide temperature setting range (25 ~ 42 ℃)
It can be adjusted to the optimum temperature for the fermentation of koji. (There is no cooling function)
Condensation water circulation system mounted (patent pending)
The water condensation in the refrigerator evaporated, and humidified again.
Take the dirt over the shower
Lid or a wall, door part can be washed over the water directly. Please do not put the water in the heater part.
Easy to use, even household size
The internal dimension (about) width 310㎜ × depth 265㎜ × height 200mm ● This product for temperature control or disappear automatically heater when the temperature in the refrigerator reaches the set temperature, continue the adjustment while or with you. ※ Since there is no timer function in this product, please to measure the time, such as your existing kitchen timer.
Household koji fermentorComparison table
Until it is koji fermenter
Improve your experience
I should purchase more quickly I tried to buy so make good rice koji. Temperature is Go easy adjustment can be stable fermentation. You can not fail if this. It's lightweight, so ease of use is also good, you should purchase more quickly.
Suenaga like (in their 40s and women)
Also popular family will evenness of the finished Bread made using this fermentation machine, probably because the fermentation is doing well, is also popular in the family will evenness of the finished. I tried to make for the first time while watching the handmade koji also set recipe that had about together, but was able to properly koji.
Ashida like (30s and women)
Different finish fermentation becomes much easier it is at all Bought was the correct answer fermentation is completely different is much finish easier. Since the temperature is kept constant, it will be exquisite fermentation condition becomes stable dough. Washable for even's a hygienic, it is also good fold. It is no doubt a big success in the future.
Itakura like (in their 40s and women)
Storage was not troubled even storage location in the not too much my home Assembly is also easy, further folding also because it contained was not troubled even storage location in the not too much my home
Furuta like (50s-man)
Assembly is simple also smooth fermentation Immediately assembled arrived that day, I baked fermented bread. Assembly It was easy, it does not take place in the compact above all in really. Fermentation also was able delicious bread to go to Sumuzu. Very good also for collapsible after use. I feel that was obtained comes with handmade koji set. Thank you very much.
Takamatsu like (30s and women)
In the survey of after use, it was meet with "satisfaction" for those of more than 80%.
Kojifuta and mini-sized (domestic natural cedar 100%) is
Ideal for koji building, the koji lid of professional, was in easy-to-use mini size even home. Not Demawara easily on the market, it is the koji making only Morobuta (Kojifuta). Using domestic natural cedar one craftsman one has the handmade.
It is rice koji of up to 500g in one box
Kojifuta in mini size 1 box, you can make the rice koji of up to 500g.Household koji fermentorIf you use in conjunction with, it is also possible to make the rice koji of maximum 3㎏ at once.
300 years from its inception, is a seed koji packed with tradition of seed koji devoted a long-established "Mitsubishi six". Long-term storage can be Aspergillus oryzae has entered 20g, it is convenient to be opened by the amount of use. It is the perfect koji mold for those who become Otsukuri the koji at home (seed koji).
Tempe bacteria and is
It is home Indonesia AFI Co., Ltd. highest quality Tempe bacteria in Tempe. Model can be made about 10kg worth Tempe in one bag. "Tempe" is, fermented food of traditional soy that has been eaten for more than 500 years in Indonesia. As of cheese and natto, there is no smell and habit, faintly sweet, and has a feature that can be used in a variety of dishes. Functionality is also high, in addition to lowering cholesterol and blood pressure in the blood, myocardial infarction (high-speed) and prevention of arteriosclerosis, anti-oxidation, has been known effects such as relief of symptoms of osteoporosis and menopause.
It detailed how to make "Tempe" is here.>>Tempe How to make Please use the stable koji making and freshly baked bread making throughout the year.
It was published in the "consumer electronics watch"
Sprinkle the seed koji in rice steamed, and only in the US koji to keep warm in the fermentation unit is finished in simple. Using the resulting rice koji, you can take advantage salt malt and sweet sake, to your miso.
Tempe How to make
Tempe and is, the cooked beans of soy, is the Indonesian traditional food was salt-free fermentation in Tempe bacteria. Taste there is no habit in, alive taste of the bean itself, it can be used as a material for a variety of cuisine. Tempe is, by the work of Tempe bacteria, soy of power is further up, yet salt and cholesterol is "zero", is an ideal health food.
How to make the beans koji
Optimal "Mamekoji" to the bean miso is also easy to make.
The amount of rice and seed koji for use with finished amount of rice koji
Quantity of rice
Quantity of seed koji
The amount of rice koji of finished (standard)
Amount of material used and finished amount of miso
Wash household koji fermentation device set collapsible to PF100-48H product information
Product name / part number ... washable collapsible fermentor mini PF100-48H content ... fermentation body / humidifying tray / Shelf two / convection board (lower shelf plate) / square pan / Recipe Book / instruction manual auto-off function ... 48 hours the temperature setting range ... 25 ~ 42 ℃ (± 2 ℃ · recommended room temperature 18 ~ 30 ℃) 12 stage switching ※ not be a room temperature following safety devices ... current and temperature fuse, temperature monitoring system, auto-off function dimensions: (approx) wide × depth × height 360 × the 350 × 310 mm box dimensions ... (about) width × Length × height 310 × 265 × 200 mm weight ... (about) 3.5 kg power ... AC 100 V 50/60 Hz common power consumption ... 100W code length ... about 1.5m color ... White producing countries ... Japan warranty period ... a period of one year from the purchase