Block diagram<\/p>\n
\n Vogelbusch process for baker's yeast production\n <\/h3>\n \n ![\"\"](\"https:\/\/www.vogelbusch-biocommodities.com\/wp-content\/uploads\/2026\/06\/1-blockdia-bakersyeast.gif\"\/)
<\/p>\n
The complete yeast production line comprises the following process groups<\/p>\n
\n- Molasses storage<\/li>\n
- Molasses clarification line<\/li>\n
- Media preparation \/ auxiliary preparation<\/li>\n
- Fermentation station with fermenters of different size<\/li>\n
- Yeast separation<\/li>\n
- Yeast filtration<\/li>\n
- Packing machine for fresh yeast<\/li>\n
- Extruders and yeast dryer<\/li>\n
- CIP (Clean In Place) station<\/li>\n
- Utility stations for water, steam, blowers, instrument air, cooling water, etc.<\/li>\n<\/ul>\n
Additionally, waste water treatment is a necessity at most sites.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
\n \n \n Carbon source<\/p>\n
\n RAW MATERIAL PREPARATION\n <\/h3>\n \n Molasses is purified either by sedimentation or by mechanical separation. The clarified molasses is sterilized and then mixed in the fermentors with nutrients, trace elements and vitamins or, in fed batch fermentation, slowly added as required.<\/p>\n
AUXILIARIES PREPARATION<\/h6>\n
Auxiliaries such as urea, phosphate and magnesium salts are dissolved in tanks. Sulfuric acid and phosphoric acid are diluted and prepared for the various process steps.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
\n \n ![\"\"](\"https:\/\/www.vogelbusch-biocommodities.com\/wp-content\/uploads\/2026\/06\/1-Saccharomyces-cerevisiae.jpg\")
\n \n \n Yeast strains<\/strong><\/p>\nOur yeast culture collection contains hundreds of different baker\u2019s yeast strains. The most suitable yeasts are selected carefully from our strain collection to provide the best rising power for the respective raw material and application.<\/p>\n
Choosing the ideal yeast strain is a prerequisite for baking yeast with high driving power and for a high quality product.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
\n \n ![\"\"](\"https:\/\/www.vogelbusch-biocommodities.com\/wp-content\/uploads\/2026\/06\/1-yeast-fermenter.jpg\")
\n \n Propagation of yeast<\/p>\n
\n BIOREACTION\n <\/h3>\n \n The propagation of yeast passes through several stages. Yeast inoculum is cultivated in the laboratory. It is used to seed the pure culture fermenter. Via a pre-fermentation, the resulting yeast suspension is fed to the seed yeast fermenter. The seed yeast is separated and stored in a tank.<\/p>\n
For commercial yeast production, the prepared fermenter is inoculated with a portion of seed yeast. After about 24 hours, the fermentation<\/a> is completed and the yeast is separated off and washed.<\/p>\nUp to eight production fermentations can be started with one lot of seed yeast.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
\n \n ![\"\"](\"https:\/\/www.vogelbusch-biocommodities.com\/wp-content\/uploads\/2026\/06\/1-yeast-drum-filter.jpg\")
\n \n Final process steps<\/p>\n
\n PRODUCT ISOLATION AND CONCENTRATION\n <\/h3>\n \n Commercial yeast is separated from the fermentation broth by nozzle separators. It is washed with process water and filtered to increase the dry matter content of the resulting yeast cream.<\/p>\n
For wet compressed yeast<\/strong>, the filtered yeast cream passes through an extruder, and is pressed and cut into wet yeast blocks. These are packed, and need to be cold stored until use.<\/p>\nTo produce instant active dry yeast<\/strong> (iADY), it is first mixed with an emulsifier and pressed into fine strands in an extruder. The extruded yeast is carefully dried with hot air, transferred into silos and packaged airtight.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n \n ![\"\"](\"https:\/\/www.vogelbusch-biocommodities.com\/wp-content\/uploads\/2026\/06\/1-yeast-iady.jpg\")
\n \n Product characteristics<\/p>\n
\n Baker’s yeast products manufactured with Vogelbusch technology have different characteristics<\/p>\n
\n\n\n<\/th>\n wet yeast<\/th>\n iADY<\/th>\n<\/tr>\n<\/thead>\n \n\nDry matter content (DS)<\/td>\n 28 to 34 %<\/td>\n 92 to 98 %<\/td>\n<\/tr>\n \nShelf live<\/td>\n up to 4 weeks<\/td>\n 2 years and more<\/td>\n<\/tr>\n \nStorage conditions<\/td>\n refrigerated<\/td>\n room temperature<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n \n \n \n Design Focus<\/strong><\/p>\nWe design our plants to create the perfect environment for high yeast quality and yield.<\/p>\n
Measures include a controlled addition of molasses, balanced oxygen and nutrition supply, efficient temperature control and an easy-to-clean plant design.<\/p>\n
In order to optimize the long-term cost-benefit ratio of the plant, we pay close attention to process economics, with low energy and utility consumption, and high yields, taking into account customer-specific requirements such as the local availability of water.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
\n \n \n Proprietary equipment and apparatus<\/p>\n
\n Vogelbusch equipment that can greatly enhance process efficiency includes:<\/p>\n
Ultra-efficient fermenter aeration systems<\/h6>\n
The most suitable aeration system is chosen based on fermentor size, production capacity and available utilities. Three types of tried and tested industrial aeration systems are available for specialized applications.<\/p>\n
<\/p>\n
The complete yeast production line comprises the following process groups<\/p>\n
- \n
- Molasses storage<\/li>\n
- Molasses clarification line<\/li>\n
- Media preparation \/ auxiliary preparation<\/li>\n
- Fermentation station with fermenters of different size<\/li>\n
- Yeast separation<\/li>\n
- Yeast filtration<\/li>\n
- Packing machine for fresh yeast<\/li>\n
- Extruders and yeast dryer<\/li>\n
- CIP (Clean In Place) station<\/li>\n
- Utility stations for water, steam, blowers, instrument air, cooling water, etc.<\/li>\n<\/ul>\n
Additionally, waste water treatment is a necessity at most sites.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
\n\n\nCarbon source<\/p>\n
\n RAW MATERIAL PREPARATION\n <\/h3>\n
\nMolasses is purified either by sedimentation or by mechanical separation. The clarified molasses is sterilized and then mixed in the fermentors with nutrients, trace elements and vitamins or, in fed batch fermentation, slowly added as required.<\/p>\n
AUXILIARIES PREPARATION<\/h6>\n
Auxiliaries such as urea, phosphate and magnesium salts are dissolved in tanks. Sulfuric acid and phosphoric acid are diluted and prepared for the various process steps.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
\n\n\n \n\nYeast strains<\/strong><\/p>\n
Our yeast culture collection contains hundreds of different baker\u2019s yeast strains. The most suitable yeasts are selected carefully from our strain collection to provide the best rising power for the respective raw material and application.<\/p>\n
Choosing the ideal yeast strain is a prerequisite for baking yeast with high driving power and for a high quality product.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
\n\n\n \nPropagation of yeast<\/p>\n
\n BIOREACTION\n <\/h3>\n
\nThe propagation of yeast passes through several stages. Yeast inoculum is cultivated in the laboratory. It is used to seed the pure culture fermenter. Via a pre-fermentation, the resulting yeast suspension is fed to the seed yeast fermenter. The seed yeast is separated and stored in a tank.<\/p>\n
For commercial yeast production, the prepared fermenter is inoculated with a portion of seed yeast. After about 24 hours, the fermentation<\/a> is completed and the yeast is separated off and washed.<\/p>\n
Up to eight production fermentations can be started with one lot of seed yeast.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
\n\n\n \nFinal process steps<\/p>\n
\n PRODUCT ISOLATION AND CONCENTRATION\n <\/h3>\n
\nCommercial yeast is separated from the fermentation broth by nozzle separators. It is washed with process water and filtered to increase the dry matter content of the resulting yeast cream.<\/p>\n
For wet compressed yeast<\/strong>, the filtered yeast cream passes through an extruder, and is pressed and cut into wet yeast blocks. These are packed, and need to be cold stored until use.<\/p>\n
To produce instant active dry yeast<\/strong> (iADY), it is first mixed with an emulsifier and pressed into fine strands in an extruder. The extruded yeast is carefully dried with hot air, transferred into silos and packaged airtight.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
\n\n\n \nProduct characteristics<\/p>\n
\nBaker’s yeast products manufactured with Vogelbusch technology have different characteristics<\/p>\n
\n\n
\n \n<\/th>\n wet yeast<\/th>\n iADY<\/th>\n<\/tr>\n<\/thead>\n \n Dry matter content (DS)<\/td>\n 28 to 34 %<\/td>\n 92 to 98 %<\/td>\n<\/tr>\n \n Shelf live<\/td>\n up to 4 weeks<\/td>\n 2 years and more<\/td>\n<\/tr>\n \n Storage conditions<\/td>\n refrigerated<\/td>\n room temperature<\/td>\n<\/tr>\n<\/tbody>\n<\/table><\/div>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \n\n\n\nDesign Focus<\/strong><\/p>\n
We design our plants to create the perfect environment for high yeast quality and yield.<\/p>\n
Measures include a controlled addition of molasses, balanced oxygen and nutrition supply, efficient temperature control and an easy-to-clean plant design.<\/p>\n
In order to optimize the long-term cost-benefit ratio of the plant, we pay close attention to process economics, with low energy and utility consumption, and high yields, taking into account customer-specific requirements such as the local availability of water.<\/p>\n\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n
\n\n\nProprietary equipment and apparatus<\/p>\n
\nVogelbusch equipment that can greatly enhance process efficiency includes:<\/p>\n
Ultra-efficient fermenter aeration systems<\/h6>\n
The most suitable aeration system is chosen based on fermentor size, production capacity and available utilities. Three types of tried and tested industrial aeration systems are available for specialized applications.<\/p>\n