Malt premix "Roggena Dunkel"

Good day everyone.

Maybe there is a competent person on the forum and will tell me in such a situation.

By the will of fate, he found himself in Southeast Asia for a long time. There was a need to make kvass.

I understand that it is possible to make different kvass that have nothing to do with rye flour and malt in general.

However, the following instance came into my hands:

Roggena Dunkel is a malt premix from a well-known company.

The consistency of the resulting sourdough strongly resembles the sourdough from fermented malt.

But it gives neither taste nor aroma yet.

The Russian representative office of this office gives general information about the composition of the product:

Rye flour, roasted malt flour, sugar color (Е150с)

The question is: purely theoretically, is it possible to get rye kvass

on the basis of a similar thing, provided there are no rye products at all?

(but there is a malt concentrate, unfermented)

[umbra]

umbra, Go, on "no fish" as they say

is it worth changing technologically?

[umbra]

umbra, You find out the quantity by the test method, use it as a concentrate of kvass wort, malt concentrate, unfermented will not work.

Is it critical to keep the mash for kvass for more than 12 hours? Or not worth it.