From bean to plate: the production process of tempeh in our SFUs

1. Purchasing

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.

2. Screening

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.

4. Cooking

We cook the soaked soybeans in order to kill off any unwanted bacteria.

5. Re-cooling

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.

8. Fermentation

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.