Wine tannin
Plant polyphenol preparations used in winemaking. The Concord recipe specifies one teaspoon but gives no botanical source, chemical class, manufacturer or mass.
Ingredients
1086 articles on substrates, cultures and additives.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All ingredients
Bentonite
A swelling mineral clay used as a processing aid in a named beer recipe's primary fermentation; it helps remove suspended haze-active material as sediment.
Protein-lined casings
Non-edible fibrous sausage casings with an inner protein treatment that helps them stay against the meat as it dries and shrinks.
60 mm natural dried casing
A 60 mm natural dried casing gives wide salami its animal-derived envelope and approximate stuffed diameter; its exact animal source and length depend on the chosen product.
Slaked lime
Food-grade slaked lime is calcium hydroxide, an alkaline processing aid used in distinct food treatments including green-fig soaking and maize nixtamalization.
Alum (fitkari)
An unspecified alum named in an amla murabba soaking step. Potassium alum, ammonium alum and aluminium sulfate are distinct materials with different properties.
Paraffin wax
Paraffin wax is a solid mixture of hydrocarbons that cheesemakers melt and dip cheese in to slow moisture loss and keep surface mould off. Modern cheese waxes are usually blends.
Gypsum
Gypsum is calcium sulfate dihydrate, a mineral salt that brewers dissolve in water for its calcium and sulfate and that tofu makers use to set soy curd.
Gelatin
Gelatin is animal collagen partly broken down to dissolve in hot water and set as a gel on cooling, used for jellies and sweets and to fine beer and wine.
Whirlfloc
Whirlfloc is a tablet of processed Eucheuma red seaweed, rich in carrageenan, that brewers add to the boiling kettle so that wort proteins clump and settle out as cold break.
Bicarbonate of soda
Sodium bicarbonate is a mildly alkaline kitchen powder used for leavening and, in two published South African green-fig konfyt methods, in the preliminary boil.
Hog casings
Cleaned, preserved pig intestinal tissue forms a flexible envelope for sausages. Section, calibre and packing affect handling, drying and the finished bite.
Irish moss
Red seaweed sold as dried material or a concentrated fining, connecting carrageen desserts and coastal trade with the separation of protein material in brewing wort.
Baking soda
Baking soda is food-grade sodium bicarbonate, a single alkaline powder that releases carbon dioxide when it meets acid in a wet batter. It lifts quick breads without a living culture.
Potato starch
Starch separated from potato tubers is a neutral powder used for thickening, binding and texture. It differs from whole-potato flour and is not automatically fermentable by a sausage starter.
Yeast nutrient
Yeast nutrient is a family of winemaking and cidermaking additions that supplies nutrients for fermentation. Its composition varies; the linked cider and Concord wine recipes do not name a product.
Calcium chloride
A soluble calcium salt used to support cheese curd formation, balance cheese brines, reinforce some plant tissues and adjust brewing water.