Frequent Ask Questions:

New rates for International shipping

Why using Wise.com payments(former TransferWise.com )

Since Wise.com sometimes charges a small fee, we give you a discount of 5 percent on every total order. If fees are higher, which is unlikely, let uw know, gladly to reimburse you for this.

This discount will be included in your final Invoice, if you have chosen to pay via Wise.com, we send you the payment link
including the discount, and instructions for Wise.com payment.


Why we only accept Wise.com payments:

We changed our business payment model to Wise.com only; the biggest online payment gateway for bank transfers gives
secure payments worldwide in all currency. PayPal and other payment providers are charging too much fees for us, and we gladly
compensate our customers with a 5% discount on the total order. We rather continue our services this way, and having
many loyal retail customers who are with us for more than 20 years, our name is our business.

How to send Payments via Wise.com (former TransferWise.com )

1. Sign up with Wise.

They ask for your email address, and you’ll create a password. You can also sign up by connecting to your Google or Facebook account.

Tip: If you already have a Wise account, go to Home on the website and choose Send money, or tap Send on the app, to set up a transfer.

2. Type in how much you’d like to transfer.

Wait for Tempehstarter.com payment link(s) we will send you via email,

3. Let wise.com know what kind of transfer you’re making.

If you’re paying in from a personal bank account, it’s a Personal transfer.

4. Fill in your details.
Wise will ask for your personal details, like your address. We need this info to comply with finance regulations, but never will share it.

5. Tell wise.com who you’re sending money to.(provided in our payment email links)

If you have our bank details, (see email payment link(s), add them in and they send money to that account.

If you don’t have our bank details, just enter their email address.(provided in email payment link(s)

We are on Wise, and Wise find the account you want to receive money into

6. Review the details of your transfer.

Make sure everything looks right. You can add a reference for your recipient if you’d like.

7. Choose your transfer type and how to pay

Wise let you know the fees for each option, and how long it should take the money to arrive.

Tip: It’s often cheapest to pay from your bank account.

This means you’ll have to go to your online banking or your branch,
and then send the money to Wise. 8. That’s it!

After we’ve received your money, we’ll confirm the transfer via email, or in the app,

and Wise also let you and your recipient know when the money’s on its way.

How do I store my tempeh starters?

Tempeh starter should be kept in the refrigerator (33-36 F) in a closed glass jar, or a sealed zip lock bag. Every time you open the refrigerator warm most air will enter, and will condense on the objects in the refrigerator. In a glass jar or zip lock the tempeh starter is protected and safe, and won't get moist. The tempeh starter can be kept in the refrigerator for months, even better store it in the freezer, it will stay potent for years.

Will my tempeh starter culture lose strength during shipping?:

NO, Our tempeh starters are structural design in our labs to withstand the shipping period to your location for months, it will NOT lose their potency, and we guaranty this. On arrival store it in refrigerator, it will stay potent for months, even better in the freezer, you will be able to keep it for years!. See for more information our Tempeh Starter information page.

Is our starter the right one ?

Some tempeh starters sold in U.S. are cheap, claimed from Indonesia, unknown brand names, but they dont tell you how long they are kept in their warehouses before shipping to U.S. and selling online. Cheap is not always cheap, Raprima and our IndoPal starters are fresh, sealed, and kept frozen before shipping its quaranties you a good starter.

Do you ship to P.O. Boxes ?

Due regulations we cannot ship to P.O. Boxes.

What is shelf life of tempeh starter culture?

Tempeh starter culture has a shelf life of about one year after the date of production date.
If it's stored in a dry and cool place, e.g. in a refrigerator, or even better, in a freezer,
then it will be active for many years.

Our Tempeh Starter Kits are packed in food grade foil pouches, and double sealed.

How do I store my fresh tempeh?

Fresh tempeh can be kept in the refrigerator (33-36 F) for about 1 week. Frozen tempeh keeps good for several months.

How much tempeh can i eat daily?

There's is no minimum or maximum amount. We only advice that tempeh is part of a well balanced diet. The FDA recommends consuming daily about 25 g of soy proteins, or 2 to 3 oz Tempeh.

What soybean varieties are suitable for the production of tempeh?

The only beans in our opinion to create the taste of original Indonesian Tempeh are Yellow Soy Beans, although there are no specific varieties which could be used for the production of tempeh. To obtain the "fresh nutty taste" of Tempeh only the big yellow Soy Bean should be used, if you want to use instead of Soya Bean, an other kind of bean, this is no problem in the process, it only gives a different taste then Indonesian style tempeh.

Can I eat raw tempeh?

Fresh tempeh is eaten cooked, either fried, steamed or boiled.

How do I know that my tempeh is still good?

In fresh tempeh the soybeans should be bound together into a tight cakes with no mold growing other than the white tempeh culture. Small black spots may occasionally appear. These spots do not necessarily indicate spoilage, but are part of the tempeh culture's life cycle.
The texture should not be slimy and the aroma should be mushroom-like (or nutty yeast-like). A every slight smell of ammonia is normal. This smell will increase if you incubate the tempeh too long, indicating that the proteins have been broken down too much.

My batch of homemade tempeh is spoiled, can I prevent this in the future?

There could be many reasons but the most important one is the incubation of moist beans. Moist is the number 1 reason which will spoil your batch of Tempeh. Then other organisms will grow and compete with the tempeh mold. This will result in a slimy texture and a strong smell of ammonia.

Other reasons could be:
- using old or inactive starter(starter should be kept in a dark, cold and dry   place)
- working conditions were not hygienisch
- too high incubation temperature which kills the mold (temperature should be 86 F).

Molds can produce toxins, how safe is tempeh?

The molds (Rhizopus) used for the production of tempeh are eatable and don't produce any known toxins.

My tempeh has some black spots, can I still use this ?

The formation of black spores, especially around the air holes, where there's a lot of oxygen, the molds could produce some black spores. This tempeh is still eatable, and is normal. To Indonesian people black spores are a sign of a good tempeh(maker).
Depending on the Rhizopus strain could will happen sometimes after 2-3 days of incubation. To produce white tempeh, carefully follow our instructions,if the temperature is too hight or incubation time too long this could happen, our spores strain produces perfect tempeh, if directions are followed.

What is Black Oncom?

Black Oncom more recently referred to as onchom, one of the staple foods in Asia, and is a culture food-product closely related to Unlike tempeh, oncom is mainly prepared from Okara (Okara Japanese], a byproduct of manufacturing soy milk.
Our instructions will show you how to make it, and your byproduct will be delicious healthy FREE Soy Milk.

A mold species which produces Oncom, is used in the short fermentation of oncom.
In contrast to tempeh, sporulation of the mold is encouraged in oncom production.

If you have any questions please contact us, and we will response within 24 hours at :

Info@TempehStarter.com

The food safety licenses of Raprima tempeh starter

Raprima tempeh starter is a Rhizopus Oligosprus based tempeh starter, produced in controlled, which is
used to grow spores fungus in making tempeh. This starter is produced in a controlled, totally safe
environment and regularly tested by the Government. As we know that in the process of
fermentation of making tempeh, good-quality starter is highly needed indeed. The type of starter
used will affect the quality of tempeh produced. That is why you had better choose starter Raprima
tempeh starter to produce good quality of tempeh. Raprima tempeh starter contains rice powder, as
media, and Rhizopus Oligosprus spores which is produced by PT. Aneka Fermentasi Industri (AFI) from Bandung, West Java.

Raprima tempeh starter has been registered by National Agency of Drug and Food Control (NA-DFC)
with product number BPOM RI MD 256928001051. NA-DFC has abilities to detect, prevent and
control such products in order to protect the consumers security and health in the country and overseas.
This agency is established with a national and international networking, authority to conduct
law enforcement and highly credible professionalism. The main functions of NA-DFC are:

The assessment and organization of national policy in food and drug evaluation field,
The implementation of a specific policy in food and drug evaluation field,
The coordination of functional activities in the implementing of NA-DFC duties,
Monitoring and providing guidance and development on the activities of the government agencies in food and drug evaluation field,
The implementation of guidance and public administration service in general planning field,
administration, organization and governance, officialdom, finance, archives, coding, equipment and household.

Furthermore, Raprima tempeh starter has also been registered by the halal certification agencies,
Indonesian Ulema Council with product number LPPOM 01311082190113. In Indonesia, it is well-
known as LPPOM MUI (Majelis Ulama Indonesia). MUI Halal certificate is a written fatwa, a decision
based on Al-Qur'an and Al-Hadith, which is issued by Indonesian Ulema Council, declaring about the
"HALAL" of a product in accordance with Islamic shari'ah. MUI Halal certificate is a requirement to
get government's permit for halal labeling on the packaging of a product. Those certificates are
accomplished to give a certainty about halal status of food, medicines, cosmetics,
and other products to reassure the consumers' mind in consuming the product.

Is Raprima Tempeh Starter Safe to use?

SURE! With those two certificates and licenses from two agencies, Raprima tempeh starter has obtained
its permit to be marketed in all over Indonesia, even throughout the world. Its safety is fully-
guaranteed by National Agency of Drug and Food Control (NA-DFC) and Indonesian Ulema Council
(LPPOM MUI). As a proof, you can see the label of its license in front of Raprima packaging. First,
please have a look at the bottom left of the product. There is a license numbers from Indonesia
National Agency of Drug and Food Control with BPOM RI MD 256928001051. Second, on the top
right there is a "HALAL" label from Indonesia Ulema Council "MAJELIS ULAMA INDONESIA" with product number LPPOM 01311082190113.

Where to buy tempeh starter?

Furthermore, if you ask "where to get Raprima tempeh starter?", the answer is right here. If you are
about to buy Raprima tempeh starter, we are here to serve you. Please feel free to contact us
anytime you need. We provide it start from retail purchase of small party or in bulk, even wholesale.

 

Tempeh - Soybean Cake

Tempeh is made by a natural culturing and controlled process that binds particles into a cake form. It originated in , where it is most popular, although it is common in other parts of as well. It is especially popular in Indonesia, where it is a source of protein. Like tahu or toufu, tempeh is made from soybeans, but tempeh is a whole soybean product with different characteristics and textural qualities. Tempeh's fermentation process and its retention of the whole give it a higher content of taste and vitamin B12, and compared to tofu, more firmer and stronger . Because of its nutritional value, tempeh is used worldwide in vegetarian dishes. How to make incubators: There are many expensive incubators on the market but it is very easy to make your own tempeh incubator. All you need is an old refrigerator (which are easy to find ) The heat produced by the lamp should be controlled with a dimmer. An old refrigerator is the ideal incubator: it's isolated, easy to clean and it contains racks for stacking tempeh slabs Installing the lamp The lamp fixture should be on the bottom at one side of the ref. for random heating. Most refrigerators have a hole at the back (for the cable, lines or to let the condense out) which you can use to pull out the electric cord, otherwise you will have to drill a hole. Control the temperature It's important to check the temperature during incubation because tempeh , especially at the end of the fermentation process, will produce its own heat. The temperature of the incubator should be between 85-89F. You can controlling this by adjusting the dimmer button. Remember that the most import mistake for spoiled tempeh is too high temperature, too much moisture, or not working clean. If you want to invest a bit more you can install a digital thermostat and a ventilator to control the temperature and the environment. Cheap solutions: Cardboard box Use a cardboard of about 3' x 6' x 3' ft or larger. Isolate the outside of the box with polystyrene foam. Put the carton in the upright position and place a light and dimmer at the bottom, Create rack on the inside for the tempeh Electric oven Modern electric ovens not working well, do not use them, just use the oven as warm place, and put a hot water bath inside to keep the temp around 85 - 90 F. No incubator Of course you don't need an incubator if you live in a warm place where the temperature is ideal for growing tempeh. Tempeh originated from Indonesia with a warm climate the whole year round is solely made by just putting the tempeh outside, the wind and the temp. will do the rest. How to make Tempeh in bananaleaf? Instead of using a plastick ziplock, use a bananaleaf, the principe is the same: Simple clean your bananaleaf, wipe it dry, punch at every 1/2 inch of the leaf a hole. Spread the soybeans evenly on the leaf and folt the leave up. ( like a spring roll ), put some toothpicks to hold it all together, and transfer to your incubator, and your done. Tempeh in Indonesia is most of the time made with bananaleaves, the taste is very different and delicious, its worth the work. See the result below: