PRODUCING COMMERCIAL KOMBUCHA USING PERFECTED KOMBUCHA CULTURE (Manna-K)
4th October 2019 - Berlin, Germany
This 1 day intensive workshop is for anyone who wants (or is considering) to use our Perfected Kombucha Culture (Manna-K) in their kombucha production process.
Perfected Kombucha Culture is used today by many of the worlds leading kombucha producers to:
Easily scale up their production
Create the highest quality delicious Kombucha
Guarantee their Kombucha is Alcohol Free
Increase Shelf Life
Create more quality, control & consistence in their production
Decrease product risk eg.. exploding bottles
Reduce their capital investment requirements
In this workshop, you will be provided with all the knowledge you need to confidently use Perfected Kombucha Culture (Manna-K) in your kombucha production.
The Workshop Schedule:
9.45am - Registration
10am - Introductions
The WHY: Manna-K: History and most common scenarios
Reducing risks of things going wrong
Rescuing a batch of unsavory kombucha
Stretching starter to fulfill large orders
Providing acidifier without the need to ferment for months
The WHAT: Explaining Manna-K
What is an acidifier?
Manna-K vs in-house acidifier
How Manna-K affects alcohol content, CO2 and shelf-life.
Bonus: Making shelf-stable raw kombucha using Manna-K.
The GRUB (aka lunch!)
The three kombucha methods that use Manna-K:
Using titratable acidity to blend Kombucha/Manna-k
A practical demonstration of blending with Manna-K
The WHO: How existing customers are using Manna-K
Tasting kombuchas that use Manna-K
Business Case: Cost benefit of using Manna-K to make 500L and 5000L
Formats + cost
Ongoing Support: How our distribution network can support you ongoing.
A bound A4 Printout of the complete course material
5 x Winning Recipes using Perfected Kombucha Culture Manna-K
5pm - Finish
Students also find our workshops an amazing way to connect & network with others who are on the same kombucha journey.
In 2018 & 2019 we have delivered our workshop to over 100+ Kombucha companies from all over the world, from the largest to the smallest.
Who should attend:
Existing Kombucha Producers looking to up skill and introduce better production processes.
Ambitious Startups who want to gain a giant leap forward in their knowledge.
Any existing brands or businesses who want to get into kombucha.
Co-Packers who work with kombucha and fermented drinks.
Anyone keen to learn more about commercial kombucha production.
Betahaus | Berlin Neukölln | Coworking & Event Spaces
Address: Harzer Str. 39, 12059 Berlin, Germany
The Workshop Schedule
The workshop will run from 9.45 am - 5 pm each day.
The workshop and all course material will be delivered in English.
A delicious healthy lunch will be provided each day, including vegan options.
There will be lots kombucha for you to enjoy during the workshop.
You will receive a printed and bound copy of the course material and presentations.