Professional Documents
Culture Documents
Baker’s yeast
UNIFERM’s roots date back to the year 1737 with the foundation of the
yeast company R. Moormann. In 1975, UNIFERM, one of the largest pro-
ducers of baker’s yeast in Europe, emerged from the amalgamation of
several yeast companies.
Our mission has not changed over the years: We supply our customers
with fresh and high quality products.
It is baker’s yeast which makes bread, rolls and pastries tender and rich in vita-
mins. It also gives freshly baked goods their tempting smell and full flavor.
Seite
1. Yeast production 3
2. Product format 9
3. Application of UNIFERM
baker’s yeast 10
5. Influence of salt on
baker’s yeast 13
Raw materials
Fermentation
Yeast broth
The use of modern, computer supported process controls allows for the
optimal adjustment of the amount of nutrients for the yeast cells’ demand.
This prevents needless environmental
impacts.
Computer support-
ed process control
Sugar Molasses
Sugar beets
Biogas
Vinasse salt
(fertilizer)
Vinasse
(animal feed) Baker’s yeast
1.3 Fermentation
During fermentation, oxygen is continuously added to the yeast broth,
which is the entire content of the fermenter, to ensure the proper multipli-
cation of the yeast cells and to optimize the process.
Foam develops during this process and extracts from vegetable oils are
used to impede the foam development.
In accordance with our environmental awareness, we use only those oil
fractions which have a foam-retarding effect.
In this way the application amount is reduced to about 1/10 of the original
quantity.
The quality and with that the properties of the baker’s yeast are not only
dependent on the quality of the raw materials but also on the processing
parameters during the multiplication (fermentation). Besides comprehen-
sive raw materials tests, the temperature management and the supply of
1.4 Processing
The cream yeast is processed into three different forms: liquid yeast, block
or compressed yeast and granulated or crumbled yeast.
Liquid yeast
The cream yeast is directly used as liquid
yeast. It is pumped from chilled storage
tanks into dispatch containers or tank
trucks which have already been cleaned
and sterilized.
Following this, rotary vacuum filters are used to remove the salty excess
water from the salty cream yeast. When the
salty water is removed, fresh water is added
to flush out the salt residues between the
yeast cells and discharge them with the
water stream.
Liquid yeast
For larger bakeries where the filling of the mixers is computer-controlled and
fully automatic, the use of liquid yeast is more feasible.
This type of yeast is supplied in special containers each holding 840 kg or in
tank trucks. It is pumped from the container or storage tank to the mixers.
The change from the use of block yeast to granulated or liquid yeast is very
simple.
25 kg granulated
yeast is dissolved in
30 l water
Standardized high
leavening power for
uniform baked goods
all year long
Another advantage is the shelf life of UNIFERM’s baker's yeasts. Their high
purity, secured by the strict implementation of hygiene measures during
the fermentation stages and the packaging process, ensures a lower loss in
leavening power until the end of shelf life.
UNIFERM’s baker’s
yeasts with their high
purity maintain their
leavening power
High amounts of
characteristic yeast
flavours for more
aroma and taste
A direct contact between salt and yeast or the introduction of yeast in a sa-
line solution causes the yeast cells to release cell liquid into the surrounding
matrix. This effect (osmosis) is based on the different salt concentrations
inside and outside of the cells.
The Petri dishes shown illustrate the liquefaction of baker’s yeast under the
influence of salt.
If the contact between yeast cells and salt is very short or if the salt con-
centration is rather low, the yeast cells are not damaged.
With prolonged contact or too high salt concentration, the cells may be
damaged and lose their activity.
Fermentation facili-
ty, Monheim