Injera Fermentation Process
2019-05-23
Injera is very popular in Ethiopia, but making delicious injera is difficult, the injera fermentation process is very important, it determines if you can make delicious injera.
What is injera fermentation process?
The injera fermentation process is triggered by the addition of a clear yellow liquid—ersho, that accumulates on the surface of the fermented teff flour batter and is collected from the previous fermentation. Ersho contains bacillus (aerobic) and several yeasts: Candida milleri, Rhodotorula mucilaginosa, Kluyveromyces marxianus, Pichia naganishii and Debaromyces hansenii. Then ferment the mixture for an average of 2-3 days, giving it a slightly sour taste.
After fermentation, you can start making injera. If you only want to make injera at home, you only need a pan, if you want to mass production, maybe you need a automatic injera machine.
Why use automatic machine to make injera?
1. Thanks to its fully automatic function, the production of the machine is faster than manual production, with an output of 500 per hour.
2. The operation is simple, there is no complicated manual operation process, which not only saves labor, but also improves production efficiency.
3. Clean and hygienic. Machine production reduces the chance of manual contact with materials, does not cause secondary pollution, consumers can rest assured to eat.
Although there are many ways to produce injera, but no matter which method, you must ensure a good injera fermentation process, this will ensure the production of a good injera.
What is injera fermentation process?
The injera fermentation process is triggered by the addition of a clear yellow liquid—ersho, that accumulates on the surface of the fermented teff flour batter and is collected from the previous fermentation. Ersho contains bacillus (aerobic) and several yeasts: Candida milleri, Rhodotorula mucilaginosa, Kluyveromyces marxianus, Pichia naganishii and Debaromyces hansenii. Then ferment the mixture for an average of 2-3 days, giving it a slightly sour taste.
After fermentation, you can start making injera. If you only want to make injera at home, you only need a pan, if you want to mass production, maybe you need a automatic injera machine.
Why use automatic machine to make injera?
1. Thanks to its fully automatic function, the production of the machine is faster than manual production, with an output of 500 per hour.
2. The operation is simple, there is no complicated manual operation process, which not only saves labor, but also improves production efficiency.
3. Clean and hygienic. Machine production reduces the chance of manual contact with materials, does not cause secondary pollution, consumers can rest assured to eat.
Although there are many ways to produce injera, but no matter which method, you must ensure a good injera fermentation process, this will ensure the production of a good injera.
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