BAKERS YEAST

Baker’s  yeast is an inseparable bakery ingredient to  cause fermentation in the dough used to make bakery items. As a  result of fermentation we get soft and fluffy bakery items.

In  the  present era there is an  increasing  trend  towards processed  and  fast food consumption like  bakery  items.  While demand for bakery items is saturated in developed countries it is increasing  at a consistent pace in the developing  nations  with increased demand for processed food items like pizza base, burger buns.

Yeast   is  a  unicellular  microorganism  which   primarily requires  sugars,  water and warmth to stay alive.  In  addition, albumen  or nitrogenous material is also necessary for  yeast  to thrive.  There  are  hundreds  of  different  species  of   yeast identified  in  nature, but the genus and species  most  commonly used for baking is Saccharomyces cerevisiae. The scientific  name Saccharomyces cerevisiae, means ‘a mold which ferments the  sugar
in  cereal  (saccharo-mucus cerevisiae) to  produce  alcohol  and carbon dioxide. Yeasts are usually spherical, oval or cylindrical in  shape  and a single cell of S. cerevisiae is  around  8?m  in diameter.

PROJECT REPORT COVERS:

•     Introduction
•     Uses and Applications
•     Properties
•     Market Survey with future aspects
•     Present Manufacturers
•     B.I.S. Specifications
•     Manufacturing Process with Formulae
•    Cost Economics with Profitability Analysis
•     Capacity
•     Land & Building Requirements with Rates
•     List & Details of Plant and Machinery with their Costs
•     Raw Materials
•     Details/List and Costs
•     Power & Water Requirements
•     Labour/Staff Requirements
•     Utilities and Overheads
•     Total Capital Investment
•     Turnover
•     Cost of Production
•     Break Even Point
•     Profitability
•     Land Man Ratio
•     Suppliers of Plant & Machineries and Raw Materials.