Tirshik Soup
Source of health and healing. Post-biotic – Probiotic fermented soup. High Oxydant, Gut Friendly, Miracle of Arum.
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500 gr Cuckoo-pint (Arum maculatum) Chopped Freeze-dried and 1 Starter Culture-FIRST MOVE!
Quick ViewFREEZE DRIED CUCKOO-PINT (Arum maculatum) + 1 TIRSHIQUE SOUP STARTER CULTURE 500 gr / (Ferments 3 liters of Soup)
HIGH NUTRITIONAL VALUE WITH READY-TO-USE YEAST
The probiotic bacteria in the starter culture list are obtained from natural sources. GMO-free, approved by the Ministry of Industry and Technology of Türkiye. Ensures that high nutritional value nutrients are added to your Tirshique soup and provides definitive results in the fermentation process.
PROBIOTIC BACTERIA LIST:
Lactobacillus bulgaricus, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei, Lactococcus lactis, Bifidobacterium animalis, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Streptococcus thermophilus, prebiotic fiber.
HIGH HYGIENE STANDARDS
VACUUM PACKAGING // Packaged with vacuum sealing to preserve freshness.
OZONE // Washed with the ozonation method.
SUPER FINE // Industrially chopped and freeze-dried.
Open the starter culture sachet and pour it into one glass of yogurt, then mix.
Cover it or place it in a jar and let it sit in a warm environment for 8 hours.
Ideal ingredient amounts:
1 kg Cuckoo-pint , 1 liter Yogurt, 200 gr chickpeas, 200 gr pounded wheat, 100 gr flour, 50 gr salt, 7 liters water.
You can change the ingredient ratios according to your preference.
Add the one glass of yogurt you prepared beforehand to the soup ingredients, cover the pot with cling film and then a cloth for insulation. Keeping it in a warm environment will give you better results. After 12-14 hours of fermentation, cook without a lid for 2-3 hours, maintaining the initial water level.
HOW TO PREPARE TIRŞİK SOUP –
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Tirshique Home-use Starter Culture-FIRST MOVE!
Quick ViewThe probiotic bacteria in the starter culture list were obtained from natural sources within the geography of Turkey.
GMO-free.
Approved by the Ministry of Industry and Technology of the Republic of Türkiye.
Ensures that high nutritional value nutrients are added to your Tirşik soup and provides definitive results in the fermentation process.
Lactobacillus bulgaricus, Lactobacillus fermentum, Lactobacillus gasseri, Lactobacillus reuteri, Lactobacillus rhamnosus, Lactobacillus casei, Lactobacillus plantarum, Lactobacillus acidophilus, Lactobacillus paracasei, Lactococcus lactis, Bifidobacterium animalis, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Streptococcus thermophilus, prebiotic fiber.
You can obtain probiotic products by using it in milk fermentation.
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Tirshique- Probiotic Soup – 1 L Doypack Package – Probiotic Form -FIRST MOVE!
Quick ViewFIRST MOVE! Under Development Product: R&D Goes On:
Abaka Teknoloji is conducting the project “Commercialization of products derived from Arum spp.” in Osmaniye Technopark.
Fermented-Probiotic
High Oxydant
Gut Friendly
Healthy Food
Functional Food
PROBIOTIC BACTERIA
Probiotic Starter Culture: The probiotic bacteria we use as a starter culture in the tirşik soup we mass-produce were obtained from natural sources within the Turkish geography. It is approved by the Ministry of Industry and Technology of the Republic of Turkey and no GMO application has been made.
Fermentation Bacteria List: Lactobacillus acidophilus (ATA-LAP1201), Lactiplantibacillus plantarum (ATA-LPC98052), Lacticaseibacillus rhamnosus (ATA-LRS1902), Bifidobacterium animalis Subsp. Lactis (ATA-BAL0310), Lactobacillus kefiri.
Arum maculatum (Cuckoo-pint)
Cuckoo-pint is carefully collected from natural environments. The plant is washed with the ozonation method under high hygiene standards and chopped using industrial methods.
PRODUCTION
After being washed with the ozonation method, the tirşik beets are chopped and then sterilized with an autoclave. The fermentation process takes place in a fermentation tank and it is packaged fully automatically. Naturally fermented, natural yogurt is used as another basic ingredient. Chickpea flour, obtained from local products in a stone mill, is used raw. Maraş wracked wheat is used. Natural salt is used. The highest quality standards have been targeted in all components of our product. It does not contain any additives or preservatives; all products are natural.
You can consume it hot or cold.
Strengthens the immune system and supports digestive health.
High packaging quality: The lidded doypack package we use for packaging the soup has a 3-layer structure and is specially produced for food. It has high aseptic properties. Due to its multi-use feature, you can use it later for different purposes in your kitchen.
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Tirshique-Classic-1 L Jar-Postbiotic Soup-FIRST MOVE!
Quick View**A MICROBIOTA-FRIENDLY FLAVOR EXPERIENCE**
Postbiotic Tirşik Soup is a traditional tirşik soup that has been enriched with probiotics, and is additive-free and natural.
For the first time in Türkiye, this traditional soup, produced through a biotechnological process, has been brought together with modern production techniques.
**WHO IS IT FOR?**
– Those who want to eat functional food
– Those looking for postbiotic products
– Those looking for natural and additive-free products
– Those who want to consume traditional flavor in a modern form**PRODUCT FEATURES**
**Rich Probiotic Activity:**
Probiotic bacteria isolated from natural sources play an active role in the fermentation process:– *Lactobacillus acidophilus*
– *Lactiplantibacillus plantarum*
– *Lacticaseibacillus rhamnosus*
– *Bifidobacterium animalis* subsp. *lactis*
– *Lactobacillus kefiri***Natural and Additive-Free Ingredients:**
– Contains no additives or preservatives
– Tirşik beet
– Stone-ground chickpea flour and einkorn flour
– Maraş wracked wheat
– Natural spring salt
– Yogurt**PACKAGE CONTENTS**
– 1 Liter Classic Tirşik Soup in a Glass Jar
– 2 Pieces of Tirşik Yeast (can be used to ferment dairy products)**Using Tirşik Yeast in the Fermentation of Dairy Products:**
Add the bacterial mixture to 1 glass of yogurt. Let it sit in a warm environment for 5-6 hours. When you use this yogurt to ferment warm milk, you will obtain a product between yogurt and kefir.**HOW IS IT PRODUCED?**
– High hygiene is ensured with the ozonation method
– Sterilization is applied with an autoclave
– Controlled fermentation is carried out in a fermentation tank
– Filling is done with a vacuum canning system**HOW TO CONSUME?**
– Can be consumed cold or heated
– Consume within 7 days after opening the lid.**CONSISTENCY NOTE**
Since the product contains chickpea flour, it may naturally solidify over time.You can easily adjust the consistency as desired by adding a little water.
**ALLERGEN WARNING**
Contains dairy products (yogurt), wheat (gluten), and chickpeas (legume).Those with allergen sensitivities should consume with caution.
**OTHER INFORMATION**
– Net Quantity: 1000 ml (1 Liter)
– Storage Conditions: Store in a cool, dry place away from sunlight.
– Expiry Date (STT): On the product packaging.
– Production Address: Kumarlı mh. Toprakkale Sk No: 1 Toprakkale/Osmaniye
– Manufacturer Company: ABAKA Teknoloji San. ve Tic. Ltd. Şti.
– Manufacturer e-mail address: abaka@abakatech.com.tr
– Business Registration No: TR-80-K-010192**We Took Inspiration from Tradition, Interpreted it with the Power of Science!**
For the first time in Türkiye, traditional Tirşik Soup was produced using biotechnological methods through an R&D project carried out in Osmaniye Technopark.Both healthy, delicious, and completely natural.