The yeasts culture is stored in a small vial at the start of the production line. This culture is transferred to media containing the essential nutrients for propagation. This media is prepared and sterilized in the laboratory.
After a certain incubation period in suitable conditions, the resulting yeasts is transferred to a larger, 12m3 vessel where it will grow on a larger scale. For propagation, the yeast requires a steady effusion of oxygen, supplied through a powerful blower which passes via aeration pipe, and carbon, provided through the presence of molasses (a residual byproduct of sugar).
After completing propagation, the yeasts must be separated from the nutrient media. This happens in the centrifuges which isolates the molasses, yeasts, and water for separation.
The cream is stored in a storage tank at low temperatures before being sent to the packaging department according to the requested form.
Known for its practicality and easy implementation, fresh yeast, known also as compressed yeast, is the form most commonly used in bread-making by both craft, and industrial bakers. While white and very friable in some regions, it can be more colorful and have a “plastic” consistency in others.
Presented in the form of friable blocks, compressed yeast offers numerous advantages, both economical and practical:
Launched by Lesaffre in 1973, instant dry yeast marked a major milestone by eliminating the constraints associated with rehydrating active dry yeast while, at the same, increasing fermentation power by 30-40%. Industrial and craft bakers value this yeast as it is so easy-to-use and for its long shelf life.
Vacuum-packed in the form of thin “noodles”, instant dry yeast boasts numerous advantages:
