SBC Tempeh manufacturers

In the early 1900's tempeh manufacturers were mostly small, family-run enterprises based in Indonesia. Around the 1940's Indonesian immigrants brought the know-how to make tempe to the Netherlands and there starts the story of SBC Soy Bean Company. 
During the sixties, 
founder Robert Van Dapperen learned how to make tempe from the Dutch-Indonesian Mr Remmert who had started making tempé in 1949. He produced tempé for family and friends but dit not sell it on commercial base. 

Because of the countercultural movement of the sixties and the demand for vegetable, organic foodwhich arose out of itMr.Dappern saw opportunities in the production of tempe. In 1962, with the help of his Dutch father, Indonesian mother and  Dutch-Indonesian woman, he started on a rather modest way, in a shop in Rotterdam. Ten years after, because of the increasing successit was necessary to look for larger premises.  In 1972 the company moved to the production plant in Kerkrade, where it is still located. 
Soy Bean Company was the first commercial tempeh manufacturer in Europe and continuedwith a production of about 3000 to 4000kg per week, to be the largest for a long time. 
In the beginning SBC focused mainly on sales to Indonesian customers in the Dutch market. Since 1982 the tempeh manufacturer exports its product worldwide.
Through experimental research the family Van Dapperen succeeded in making the tempe starter culture that still stands for the particular attractive appearance and excellent taste of the SBC tempeh today.
In 1990 Robert sold the company to Mr. J. Singh, who sold it further to Angelo Crocithe current owner. 



tempeh producer

Not all tempehs are created equal; all the tempeh brands have there specific look and taste. The SBC tempe distinguishes itselves from other tempe brands by its bright white color and delicate mushroom flavor.
 tempeh factory is of medium size and uses, to preserve the traditional characterno too big machines. For the purpose of taste and texture SBC remains faithful to the original recipe and using soy beans that are not genetically manipulated. Everything will encounter its ancient rhythm. Where most manufacturers soak their soy beans only one daythe SBC beans are soaked for two daysSimilarly, after addition of the starter culture, the soybeans remain longer than average in the incubation room. All of this good care leads to a specific and stable product. The SBC tempe stays nice and preserves its flavors and attractive appearance. In contrast to most tempeh brands SBC tempé retains a bright white colourThere iseven after the 18 days of storage timeno visible sign of black spores.

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Adding the tempeh starter





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