Raw Material: Molasses is the primary raw material for baker's yeast production. It supplies all the sugar that yeast needs for growth and energy along with part of the needed nitrogen.
Baker's yeast begins as a culture of the desired strain, which is inoculated from a small vial. It is transferred into a larger vessel, then through several fermentation stages of increasing volume. The larger-scale fermentations take place in large Fomenters that are equipped for aeration, cooling, incremental molasses feeding, pH control, and anti-foam addition.
Yeast broth from the fermenter is separated of about 18 percent solids and washed with water. Cream yeast is this liquid yeast that is cooled. To make compressed (granular and cake) yeast, cream yeast is passed through a filter, which removes water and increases the solids concentration to about 30 percent. This yeast is then fed to a Fluidized Bed dryer to obtain Granular form Active Dry Yeast.

Raw Material: Molasses is the primary raw material for baker's yeast production. It supplies all the sugar that yeast needs for growth and energy along with part of the needed nitrogen.
Baker's yeast begins as a culture of the desired strain, which is inoculated from a small vial. It is transferred into a larger vessel, then through several fermentation stages of increasing volume. The larger-scale fermentations take place in large Fomenters that are equipped for aeration, cooling, incremental molasses feeding, pH control, and anti-foam addition.
Yeast broth from the fermenter is separated of about 18 percent solids and washed with water. Cream yeast is this liquid yeast that is cooled. To make compressed (granular and cake) yeast, cream yeast is passed through a filter, which removes water and increases the solids concentration to about 30 percent. This yeast is then fed to a Fluidized Bed dryer to obtain Granular form Active Dry Yeast.