Technology for Yeast Production
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.
How is yeast made?
Baker’s yeast is produced in custom-designed factories with a substantial number of process equipment.
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.
Yeast know-how and technology
Individual yeast species are carefully selected from our collection on base of their individual abilities.
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 equipment are 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 of new plants.
Your benefits at a glance
- Longstanding experience in process design and selection of equipment
- Plants designed for perfect yeast growth and quality
- Close attention to process economics
- Comprehensive yeast culture collection
- Lab facilities for quality testing of baker's yeast
The type of final product determines the processes we apply in our plant designs