B.2.1. TIMELINE

B.2.1.
Transparent pot with a draining system


Run through: 24.06 – 9.08.2019
Total batch weight = 4.09kg;
Bokashi fermentation proportions = approx. 1:10 → 390g Bokashi starter + 3.7kg HOW.
HOW was minced in a blender; aerobic fermentation.

B.0.2 (the curiosity batch) consisting of 100% raw chicken meat was added to this batch on 1.07.2019. After fermenting for about 1 month, B.2.1. was incubated and dried at 65 degrees Celsius for 4 days. Upon taking it out of the incubator the batch was immediately put in a closed container, which caused condensation, hence moisturising the dried HOW. In 1 week time, due to general high summer temperatures, the HOW was infected with maggots and was thrown away on 9.08.2019.
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