YEAST

Beer yeast

yeast used to brew beer, are mostly different varieties of Saccharomyces Cerevisiae (Sac-charomyces cerevisiae). S. cerevisiae is a typical above-fermented yeast commonly used in beer production. In addition to brewing beer, alcohol and other beverages, it can also ferment bread.

Baker's yeast

It's divided into pressed yeast, active dry yeast and fast active dry yeast. Pressed yeast is a blocky product having a water content of 70 to 73% produced by Saccharomyces cerevisiae. Active dry yeast is a dry yeast product produced by Saccharomyces cerevisiae with a moisture content of about 8%, granular-shaped, and having a baking ability. Fast active dry yeast is a new type of fine granular (less than 1 mm diameter) product with fast and efficient fermentation. The moisture content is 4 to 6%.

Yeast Production Process Diagram

 

Molasses treatment

The original molasses is sterilized and diluted by steam high temperature (95-120°C), and then enters the thin molasses temporary storage tank.

Fermentation

According to the production formula, add the required amount of water, add a certain amount of hypochlorous acid to disinfect, add the required seed amount, continuously add the diluted molasses, supplement the prepared nutrients, and carry out aerobic fermentation. According to the process requirements, control the temperature, pH, alcohol, and get more yeast when the fermentation is over.

Water-cooled heat exchanger principle

In order to reduce the temperature of the fan outlet, a water-cooled heat exchanger is installed. A heat exchanger using water as a heat exchange medium is installed at the air outlet of the fermentation fan.

Plate heat exchanger in the baker yeast cooling process

Baker yeast :inlet temperature: 34 deg C; outlet temperature: 30 deg C;

Water :inlet temperature 28 deg C; outlet temperature 31 deg C

Plate material :SS304 or SS316

Gasket material :EPDM