Cpc International, Inc.

Johann Bohatiel

Doris Blortz

Rudi Muller

Barbara Frank

A process for the production of a seasoning sauce, which comprises oat grains as the substrate to result in a lighter colored sauce. Additionally, the level of salt present during a multi-step fermentation is controlled using a relatively low salt brine.

Process for the production of a seasoning sauce based on oat

A process for the production of a seasoning sauce in which an enzyme-containing, fungus-covered substrate comprising divided bread of wheat gluten. The substrate is mashed with salt water, the mash is subjected to a three stage fermentation and then clarified by squeezing pasturing and filtration.

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Munich, Georgia

Johann Bohatiel