YEAST PLANT (BAKER’S YEAST)

Yeasts are a group of unicellular microorganisms most of which belong to the fungi division of Ascomycota andFungi 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 yeast strains 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.

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.