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Yeast Making

FFPs - Frequently Faced Problems

 

Yeast Making involves growing the organism in suitable Media. High temperature drying of yeast destroys the organism, the most critical requirement for quality yeast making.

General Recommendation :

 

The quality of air required for drying of yeast has to be controlled and moisture content kept between 10-14 grains/lb (1.6 gm/kg-2 gm/kg) or the dewpoint of air must be in the region of 12-18°F. (-11 to 7°C).

Our Solution :

The Background

 

The story of yeast is as old as the story of bread. For centuries, yeast has been associated with bread making as a fermenting agent. The origin of bread, though obscure, dates back to the Stone Age. Flat breads were common in the late Stone Age, while raised bread developed around 4000 B.C.

yeast

Traces of yeast were discovered in beer jars and beer breads were used as offerings in Theban tombs in 2000 BC Fermentation, originally a matter of chance contamination of airborne yeast, was promoted by using a piece of old dough. To this day, this is the method the most prestigious bakers choose. By 300 BC, however, yeast-making become a specialized profession.

 

Yeast is now commonly available in packets and foil sachets in the supermart. However, there is nothing new in its function of a raising agent for imparting that special light texture to the bread we eat. Yeast is made up of living cells with the ability to change sugar into alcohol and carbon dioxide.

 

Making of Yeast

 

The yeast making process is as interesting as the bread it helps to make. Yeast making involves growing the organism in suitable media. Pakmaya in Istanbul has been in the yeast making business since 1973. Located in Izmir, the leading trade centre in Turkey, Pakmaya produces world-class instant and active dry yeast and exports 80% of its production worldwide.

 

Yeast Making involves growing the organism in suitable Media. The crop is harvested when a sufficient crop of cells has appeared. Pakmaya uses "Saccharomyces cerevisal' as the micro-organism which is prepared in the laboratory as the seed yeast. This is then passed into a clear mineral salt-sugar solution, used as the medium, where fermentation occurs. The temperature is kept constant for rapid growth to take place. The yeast cells are then separated from the fluid in which they have grown by a filter process. The yeast cells are mixed with starch cells and pressed into large cakes. Fresh yeast can survive only for a few weeks at controlled temperature of 4°C. Hence, it needs to be stored in specially constructed cold stores. On the other hand, dry active yeast can be kept for two to three years without any loss of properties.

 

Pakmaya, employing a special technique, also manufactures dry yeast. Drying of yeast is intricate an intricate process, requiring cold dry air to produce quality yeast without destroying the organism. The quality of air required for drying of yeast has to be controlled and moisture content kept between 10-14 grains/lb (1.6 gm/kg-2gm/kg) or the dewpoint of air must be in the region of 12-18°F. (-11 to 7°C)

 

The Solution

 

Bry-Air dehumidifiers maintain these stringent conditions in the drying area of yeast manufacturing. The manufacture of yeast, as we have seen involves low temperature drying. Though elevated temperature ensures faster drying, it can spoil the product quality. Bry-Air Equipment specializes in such applications. In conjunction with air-conditioning plants, very dry air at low temperatures can be supplied for the product drying applications since they are capable of maintaining RH as low as 1% or even lower at a constant level, regardless of ambient conditions.

 
 
 

 

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