CODEX STAN 313R-2013 Regional Standard for Temple

1. SCOPE
This standard applies to tempe as defined in Section 2 below and intended for human consumption. It does not apply to those that undergone further processing other than freezing.
2. DESCRIPTION
Tempe is a compact, white, cake-form product, prepared from dehulled boiled soybeans through solid state fermentation with Rhizopus spp.
3. ESSENTIAL COMPOSITION AND QUALITY FACTORS
3.1. Composition
Product covered by this standard shall consist of the following ingredients:
(a) Soybeans (any variety);
(b) Mould of Rhizopus spp. (R.oligosporus, R.oryzae and/or R.stolonifer) mix with cooked rice powder, rice bran powder and/or wheat bran powder as an inocula.