Tell me about Baker's Yeast product steps ???
Answers
The baker's yeast production can be divided into four basic steps. In order these steps are, molasses and other raw material preparation, culture or seed yeast preparation, fermentation and harvesting and filtration and packaging.
Yeasts can grow in the presence or absence of air. Anaerobic growth, growth in the absence of oxygen, is quite slow and inefficient. For instance, in bread dough, yeast grow very little. Instead, the sugar that can sustain either fermentation or growth is used mainly to produce alcohol and carbon dioxide. Only a small portion of the sugar is used for cell maintenance and growth. In contrast, under aerobic conditions, in the presence of a sufficient quantity of dissolved oxygen, yeast grow by using most of the available sugar for growth and producing only negligible quantities of alcohol.