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Yeast Technology
Desmet Ballestra Ethanol delivers plants from small yeast production capacities of 4 - 8 tons per day up to large capacities of more than 100 tons per day fermented yeast, completed by down stream processing units for the production of compressed yeast as well as instant dry yeast.
Yea st (Saccharomyces cerevisiae)
Is a single celled, living organism. In the environment of sugar it produces carbon dioxide and alcohol. This process is called fermentation. More than one thousand species of yeasts have been described. Without yeast, the world would lack wine, beer and most bread.
Fresh baker's yeast
Yeast cream
Compressed yeast in blocks
Compressed yeast in bags
Compressed fresh yeast, which comes in tiny, square cakes, is moist and extremely perishable. It must be refrigerated and used within a week or two, or by the date indicated on the package.
It can be frozen, but should be defrosted at room temperature and used immediately. One cake of fresh yeast can be substituted for one envelope of dry yeast.
Dried yeast
Active dry yeast
Instant active dry yeast
Inactive dry yeast (fodder- and nutrition yeast)
Active dry yeast is in the form of tiny, dehydrated granules. The yeast cells are alive but dormant because of the lack of moisture. When mixed with a warm liquid or sugar, the cells once again become active.
This type of yeast is extracted from yeast cream in drum dryers. Since dried yeast has no more fermentative activity, it is mainly used as fodder’s yeast.
Derivates
Yeast autolysates
Yeast extracts
Yeast extract or yeast autolysates are concentrations of yeast cells that are allowed to die and break up, so that the yeast's digestive enzymes break their proteins down into simpler compounds.
It ranges in texture from liquid to a light paste. Yeast extract is used as a seasoning and as the base for various products like marmite and vegemite.
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