YEAST MANUFACTURING PLANT

EIRI Team — Fri, 15 Apr 2016 09:37:51 +0000

Yeast is a living unicellular micro organism until it is destroyed by heat or other physical or chemical means of about one hundredth of a millimeter in size and can therefore not be observed with a naked eye. The scientific name of baker’s yeast is saccharomyces cereyisiae.
Yeasts are a group of unicellular microorganisms most of which belong to the fungi division of Ascomycota and Fungi imperfecti. Yeasts have been known to humans for thousands of years as they have been used in fermentation processes like the production of alcoholic beverages and bread leavening. The industrial production and commercial use of yeasts started at the end of the 19th century after their identification and isolation by Pasteur. Today, the scientific knowledge and technology allow the isolation, construction and industrial production of yeaststrains with specific properties to satisfy the demands of the baking and fermentation industry (beer, wine, cider and distillates). Food grade yeasts are also used as sources of high nutritional value proteins, enzymes and vitamins, with applications in the health food industry as nutritional supplements, as food additives, conditioners and flavouring agents, for the production of microbiology media, as well as livestock feeds. Yeasts are included in starter cultures, for the production of specific types of fermented foods like cheese, bread, sourdoughs, fermented meat and vegetable products, vinegar, etc.

The significance of yeasts in food technology as well as in human nutrition, as alternative sources of protein to cover the demands in a world of low agricultural production and rapidly increasing population, makes the production of food grade yeasts extremely important. A large part of the earth’s population is malnourished, due to poverty and inadequate distribution of food. Scientists are concerned whether the food supply can keep up with the pace of the world population increase, with the increasing demands for energy, the ratio of land area required for global food supply or production of bioenergy, the availability of raw materials, as well as the maintenance of wild biodiversity (1–4). Therefore, the production of microbial biomass for food consumption is a main concern for the industry and the scientific community.

INTRODUCTION
USES & APPLICATION
YEAST METABOLISM
PRINCIPAL FUNCTIONS OF YEAST
PROPERTIES OF YEAST
B.I.S. SPECIFICATION
TYPES OF YEAST AND CONDITION
DETAILS OF YEAST AVAILABLE TO BAKERS
GRADES OF YEAST
PRESENT MANUFACTURES OF BAKER'S YEAST (INSTANT ACTIVE DRY YEAST)
MANUFACTURING PROCESS OF BAKER’S YEAST (IADY- INSTANT
ACTIVE DRY YEAST)
PROCESS IN DETAILS
PROCESS FLOW DIAGRAM
YEAST PRODUCTION TECHNOLOGY
YEAST CULTURE AND PROPAGATION TO MANUFACTURE BAKERY YEAST
QUALITY ASSURANCE IN YEAST PROCESSES
PLANT LAYOUT
SUPPLIERS OF RAW MATERIALS
SUPPLIERS OF PLANT & MACHINERY SUPPLIERS
GLOBAL PLANT & MACHINERY SUPPLIERS

APPENDIX – A :

1. COST OF PLANT ECONOMICS
2. LAND & BUILDING
3. PLANT AND MACHINERY
4. FIXED CAPITAL INVESTMENT
5. RAW MATERIAL
6. SALARY AND WAGES
7. UTILITIES AND OVERHEADS
8. TOTAL WORKING CAPITAL
9. COST OF PRODUCTION
10. PROFITABILITY ANALYSIS
11. BREAK EVEN POINT
12. RESOURCES OF FINANCE
13. INTEREST CHART
14. DEPRECIATION CHART
15. CASH FLOW STATEMENT
16. PROJECTED BALANCE SHEET

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YEAST MANUFACTURING PLANT