PROKEY is a fermented drink. Together with beer and wine, human consumption of fermented products includes cheese, processed meat, like sausages or “chorizo”, or table olives among others.
Because kefir’s cultures nature, which is a mixture of lactic bacteria, acetic bacteria and yeast, the elaboration of PROKEY is considered to be half way from yoghurt and beer/wine processes.
In order to grow kefir cultures in our drink, proper nourishment is essential. For PROKEY we use both sugar and dates. Kefir not only consumes the sugar but also abundant nutrients provided by dates. During this process, organic acids and several other compounds are generated (learn more). This method takes place in stainless steel tanks, which are similar to those used in beer fermentation.