From bean to plate: the production process of tempeh in our SFUs
We buy the soy beans from farmers who grow them sustainably. We do this as close to the production site as possible. The beans are transported to the SFU and stored there.
We sift the beans before production. For example, we remove soil, stones, and plant remains.
3. Removing the skins and soaking
We remove the skins from the clean soy beans and then soak them.
We cook the soaked soybeans in order to kill off any unwanted bacteria.
After cooking, we cool the soybeans back down and remove the excess moisture.
6. Add starter culture
When the beans have reached the right temperature, we add the starter culture. This culture contains a small amount of mould, which then grows until the tempeh has the right structure. The density is important for the final tempeh structure.
7. Packaging in bags
Immediately after adding the starter culture, we pack the tempeh in bags. We make holes in it in order to provide the mould with oxygen. The bags ultimately determine the shape of the tempeh.
During fermentation, the moulds are given time to grow. We put the bags in a place with constant heat and let them rest there for a certain time. Time is an important factor in forming the tempeh texture
9. Cutting of cubes
When the texture of the tempeh is just right, we remove it from the bags and cut it into cubes.
10. Packaging and pasteurising
We vacuum-package the sliced cubes and pasteurise them so that the tempeh keeps longer
11. Distribute chilled or freeze
The tempeh is ready to be consumed. From the SFUs, we distribute tempeh locally. We also freeze tempeh for later shipment.