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Yeast making

Yeast is a very useful product for many food and beverage industries.

Fresh yeast can only survive for one week at a controlled temperature of 4°C. Active dry yeast, however, can be maintained for three years, without any loss of properties.

Dry yeast is a compressed fresh yeast that has been pressed and dried until the moisture content is only 8%, which makes the yeast inactive. The granules are activated again only when mixed with a warm liquid. The advantage of dry yeast is that it has a much longer shelf life than fresh yeast and does not need to be refrigerated.

For more information contact our experts.

Low-temperature dry yeast production

Yeast drying is a complex process, requiring cold, dry air to produce quality yeast, without destroying the organism. Although a higher temperature ensures faster drying, it can spoil the quality by destroying the organism, which is vital for the production of quality yeast.

The air quality required for the drying of the yeast must be controlled and the moisture content should be maintained between 1.6-2g/kg.

Drying with desiccant dehumidification

Fisair desiccant dehumidifiers are very suitable for use as a pre fluid bed dryer. By using chilled water coils or direct expansion coils, prior to and after the rotor, and integrated/controlled from the same equipment, they are able to provide air at the desired temperature of 6 to 10°C and the required humidity close to 1.5 g/kg or lower.

The rotor reactivation heater removes the moisture from the system and can use electricity, plant steam, or natural gas/propane as an energy source.

Dehumidifiers increase productivity, throughout the whole year, and reduce system maintenance, most yeast manufacturers use these systems.

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