Yeast is the name for a variety of naturally growing unicellular fungi. It is most commonly used as a leavening agent in bakery products and for wine and beer fermentation. Since it is highly nutritious and imparts better taste and texture to products, it is also a valuable natural ingredient in the food, nutrient and pharmaceutical industries.
On this page you can find out how yeast is produced and how Vogelbusch can contribute to setting up a yeast plant.
For industrial use, individual yeast species are carefully selected on base of their individual abilities. Yeast is grown on substrates containing sugar through the addition of oxygen from air, then separated, washed and filtered. The product is sold as yeast cream or it is filtered and finished as wet or dry yeast. It can also be further processed to obtain specialities such as yeast autolysates, beta glucan and mannan.
Solution-adapted equipment developed by Vogelbusch reflects our longstanding expertise in yeast technology. Different types of aeration systems for fermentation and custom designed process automation greatly enhance process efficiency. Dedicated separation, filtration and extrusion eqipment is used to achieve the product quality desired.
Vogelbusch is your one-stop shop for process engineering and supplies, ranging from initial feasibility studies and consultancy for plant modernization through to the design new plants.
The type of final product determines the processes we apply:
Baker’s yeast, a leavening agent for bread and other baked goods, is available wet or dried ...
Following a feasibility study on the production of baker's yeast, the pre-engineering for a yeast plant designed for a daily capacity of 10,000 kg based on molasses was carried out in 2015.
To raise the production capacity of Oriental Yeast in Osaka, Komatsugawa Chemical Engineering Co. assigned Vogelbusch with the engineering for an additional yeast fermenter and the supply of key equipment (aeration). The unit is designed for the production of 20,000 kg per day of baker's yeast made from cane molasses. Start-up...
SGP Cegro on behalf of AYS Algerian Yeast Society in 2014 ordered a feasibility study to investigate the production of 10,000 tons per year of baker's yeast to be made from imported molasses.
DHW Nuremberg enhanced their manufacturing capacity by adding a fermenter which had to be placed outside the production building. Vogelbusch engineered the expansion and supplied the key equipment (EB4 aerator system including drive, mash pumps and heat exchangers). The fermenter is designed for 25,000 kg of baker's yeast per day made...
DHW of Hamburg decided to convert an existing fermenter to the Vogelbusch aeration system. The given situation required the redesign of the drive and included engineering and supply of the complete aerator system. The reconstructed fermenter has a capacity of 27,000 kg per day of baker’s yeast made from beet molasses....
Razi Yeast & Alcohol Company, formerly Sugar Cane By-Products Corporation, assigned Vogelbusch with the process design, engineering and supply of a complete plant for the production of baker's yeast from cane molasses. Production in the yeast plant started in 2009, since manufacturing 32,000 kg per day of high quality instant active dry...
We license our yeast technology and provide engineering services from initial process design through to the start-up of the plant:
Process steps involved in yeast production include:
Find some guidance for the development of a manufacturing plant, illustrating the steps to be taken from the initial product idea to the operational facility:
MINDMAP Project Development
Services provided by Vogelbusch are marked with orange bars.
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November 14 - 15, 2018 in Moscow, Russia