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Yeastmaking
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FFPs Frequently Faced Problems
Yeast Making involves growing the organism in suitable Media.
High temperature drying of yeast destroys theorganism, the most
critical requirement for quality yeast making.
General Recommendations
The quality of air required for drying of yeast has to be
controlled andmoisture content kept between 1!1" grains#lb $1.%
gm#kg!& gm#kg' or thedewpoint of air must be in the region of
1&!1()*. $!11 to + )'
Solutions
The Background
The story of yeast is as old as the story of bread. *or
centuries, yeast has
been associated with bread making as a fermenting agent. The
origin ofbread, though obscure, dates back to the -tone ge. *lat
breads werecommon in the late -tone ge, while raised bread
developed around" /.. Traces of yeast were discovered in beer 0ars
and beer breads were used as offerings in The ban tombsin & /..
*ermentation, originally a matter of chance contamination of
airborne yeast, was promoted by using apiece of old dough. To this
day, this is the method the most prestigious bakers choose. /y /..,
however,yeast!making become a speciali2ed profession. Yeast is now
commonly available in packets and foil sachets in thesupermart.
However, there is nothing new in its function of a raising agent
for imparting that special light te3ture tothe bread we eat. Yeast
is made up of living cells with the ability to change sugar into
alcohol and carbon dio3ide.
Making of Yeast
The yeast making process is as interesting as the bread it helps
to make. Yeast making involves growing the
organism in suitable media. 4akmaya in 5stanbul has been in the
yeast making business since 16+. 7ocated in52mir, the leading trade
centre in Turkey, 4akmaya produces world!class instant and active
dry yeast and e3ports(8 of its production worldwide. Yeast Making
involves growing the organism in suitable Media. The crop
isharvested when a sufficient crop of cells has appeared. 4akmaya
uses 9-accharomyces cerevisal: as the micro!organism which is
prepared in the laboratory as the seed yeast. This is then passed
into a clear mineral salt!sugarsolution, used as the medium, where
fermentation occurs. The temperature is kept constant for rapid
growth to takeplace. The yeast cells are then separated from the
fluid in which they have grown by a filter process. The yeastcells
are mi3ed with starch cells and pressed into large cakes. *resh
yeast can survive only for a few weeks atcontrolled temperature of
"). Hence, it needs to be stored in specially constructed cold
stores. ;n the other hand,dry active yeast can be kept for two to
three years without any loss of properties. 4akmaya, employing a
specialtechnique, also manufactures dry yeast.
