Info Yeast Natural Baking 201001[1]

8/7/2019 Info Yeast Natural Baking 201001[1]

1/19

UNIFERM

Bakers yeast

... natural baking!


2/19UNIFERM bakers yeast natural baking

UNIFERMs roots date back to the year 1737 with the foundation of theyeast company R. Moormann. In 1975, UNIFERM, one of the largest pro-

ducers of bakers yeast in Europe, emerged from the amalgamation of

several yeast companies.

Today, due to continuous growth and expansion of the product range,

UNIFERM has become one of the top suppliers of bakery ingredients. The

product range includes bakers yeast, butter shortening, improvers, pre-

mixes for bread and rolls as well as ingredients for pastry products.

Our mission has not changed over the years: We supply our customers

with fresh and high quality products.

In pursuing this goal, UNIFERM has set up a quality management system.

The company was the first German producer of bakers yeast to be certi-

fied according to DIN EN ISO 9001. The IFS higher level certificate also

confirms our efforts in the fields of quality, safety, service and customer ori-

entation.

Satiety alone is no longer sufficient today - taste must become an experi-

ence.

It is bakers 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.

Bakers yeast as a natural leavening agent is up-to-date and corresponds to

todays consumer preferences.

U N I F E R M



Seite

1. Yeast production 3

1.1 Important facts at a glance 3

1.2 Raw materials 4

1.3 Fermentation 5

1.4 Processing 6

2. Product format 9

3. Application of UNIFERM

bakers yeast 10

4. Quality - shelf life -leavening power 11

5. Influence of salt on

bakers yeast 13

T a b l e o f c o n t e n t s



1 . Y e a s t p r o d u c t i o n

3

1.1 Important facts at a glance

Fermentation is the key process in the production of bakers yeast. Yeast

cells are living microorganisms. This means all necessary nutrients have to

be provided in optimal quantities.

Different types of baker's yeast will originate depending on the type of

nutrients available in the fermentation process.

Ensuring their individual availability on a constant level requires many years

of fermentation know-how. A computer supported control system regu-

lates the sensitive data for best results.

Simplified depiction of yeast production

Raw materials

Fermentation

Yeast broth

Liquid yeast Dewatering

Tank truck Container Block/Com-

pressed yeast

Granulated

yeast



1.2 Raw materials

Molasses is the main raw material used in

yeast fermentation processes. Molasses is a

by-product from sugar production and

consists mainly of sugar. During fermenta-

tion it is mainly used to feed the yeast cells

with carbohydrates.

The cells also need nitrogen for protein

synthesis as well as minerals and vitamins.

Both latter substances are already contai-

ned in high amounts in the raw material

molasses so that only minor amounts have to be added separately.

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.

With a high amount of commitment and

consciousness of the environment, UNI-

FERM has succeeded in closing a raw

materials cycle by optimal utilization of the

molasses. In this way, the by-product from

sugar manufacture turns into a raw mate-

rial for new products such as bakers yeast,

animal feed, fertilizers and biogas.

4

Sugar beets

Computer support-

ed process control



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 bakers 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

5

Vinasse salt(fertilizer)

UNIFERM production of bakers yeast

Sugar

Sugar beets

Bakers yeast

Biogas

Molasses

Vinasse

(animal feed)



nutrients available during the fermentation are decisive for the leaveningpower and the shelf life of the bakers yeast. UNIFERM uses the latest tech-

nologies for the monitoring and maintenance of all decisive processing

parameters to ensure the highest product quality.

After the multiplication of the yeast cells - biologically called budding - is

concluded, the yeast is separated from the non-fermentable molasses com-

ponents by centrifugation. The cream yeast produced this way is stored in

large tanks for further processing.

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.

Block or compressed yeast

In order to obtain cake yeast, the liquid

must be removed from the cream yeast.

This also includes liquid inside the yeast

cells. For that, water is extracted from the

cells by applying an osmosic process. The

cream yeast is mixed with common salt,

which leads to the extracellular salt concen-

tration increasing to a value that is higher

than the one inside the cell.

6

Dispatch container



Due to the natural tendency to equalize the concentration difference, theyeast cells release some liquid into the surrounding matrix. This process is

called osmosis.

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 thewater stream.

Scrapers are then used to peel the dewate-

red and desalted yeast from the filter

drums. The yeast is transported to the

packaging machine (extruder) where it is

pressed into strands which are cut into

blocks and wrapped in special paper.

Twenty blocks, each with 500 g of yeast or

four blocks each with 2.5 kg of yeast are then wrapped in a special pack-

aging material with defined water vapor permeability and placed in a spe-

cial cardboard box.

This special type of packaging allows for

the discharge of condensed water and

respiratory moisture into the environment.

At the same time, it prevents the introduc-

tion of oxygen from the air which would

activate the yeast and cause premature

ageing.

7

Packaging plant forcompressed yeast

Rotary vacuum

filter



Granulated yeast

Granulated or crumbled yeast is produced by pressing the dewatered and

desalted yeast through perforated sheets located at the exit of the extrud-

er. The granulated yeast is then immediate-

ly filled into 25 kg bags. The bags are clos-

ed by seams in order to keep the oxygen

out.

8

Packaging plant for

granulated yeast



Block or compressed yeast

In terms of quantity, block yeast is still the number one yeast format used

in European bakeries, even though granulated and liquid yeast are also

available on the market. It is universally applicable in bakeries of any size.

Granulated or crumbled yeast

Many producers of baked goods prefer granulated yeast because of larger

batch sizes. It is packed in 25 kg poly bags.This type of yeast is the first step on the way to producing liquid yeast in

the bakery as the granulated yeast can be dissolved in water before use.

After that it can be dosed via weight or volume and added to the other

ingredients.

The use of granulated yeast is recommended, in particular, for bakeries

with a weekly yeast consumption of more than 300 kg. Once opened, the

contents of the bag should be immediately dissolved and used within oneday.

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 processing of liquid yeast requires initial investments in chilled inter-

mediate storage tanks, feed lines including pumps and cleaning systems.

The main benefits are simple handling, precise dosing and waste reduction.

The investment needed is economically reasonable for bakeries with high

yeast consumption.

2 . P r o d u c t f o rm s

9



3 . A p p l i c a t i o n o f

U N I F E R M b a k e r s y e a s t

All product forms provided by UNIFERM - compressed, granulated and

liquid yeast - are suitable for universal applications. This applies to all types

of flour and premixes for traditional dough processing as well as for all dif-

ferent methods of proofing control.

The change from the use of block yeast to granulated or liquid yeast is very

simple.

Based on the use of UNIFERMs compres-

sed bakers yeast, we recommend the fol-

lowing method:

UNIFERM granulated yeast

Dissolve the contents of one bag (25 kg)

with 30 l water in a yeast fermenter

Replace 500 g of UNIFERMs compressed

yeast with 1 liter dissolved granulated yeast

10

25 kg granulated

yeast is dissolved in

30 l water

Add dissolved granu-lated yeast to the

other ingredients



Providing a uniform leavening power from batch to batch is one of the

distinctive features of all UNIFERM bakers yeast forms. A proprietary stan-

dardization process makes sure that the addition of the same amount of

yeast always results in a constant volume of the baked item.

Another advantage is the shelf life of UNIFERMs 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.

4 . Q u a l i t y s h e l f l i f e -

l e a v e n i n g p o w e r

Standardized highleavening power for

uniform baked goods

all year long

UNIFERMs bakers

yeasts with their highpurity maintain their

leavening power

11



High amounts ofcharacteristic yeast

flavours for more

aroma and taste

12

Last but not least, the taste of baked goods is also a decisive criterion. Herethe selection of the yeast strain plays an important role. The strains used by

UNIFERM produce large amounts of characteristic yeast flavours during

the yeast fermentation and later during the proofing of the dough. These

flavours are contained in the finished baked goods.



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.

Yeast cells are surrounded by a semi-permeable cell membrane which al-

lows water molecules to pass but not salt molecules (ions).

Due to the different salt concentrations on both sides of the membrane, the

yeast cells release cell liquid into the environment in order to achieve equi-

librium. They shrink and may stop being active.

The Petri dishes shown illustrate the liquefaction of bakers 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.

If water is available afterwards, the cells are capable of readjusting their

water balance accordingly.

With prolonged contact or too high salt concentration, the cells may be

damaged and lose their activity.

13

5 . I n f l u e n c e o f s a l t o n

b a k e r s y e a s t

Bakers yeast

without salt

Bakers yeast withsalt



The micrographs show yeast cells in different salt concentrations.

Did you know that in certain cases the

destruction of the cell membrane is deliber-

ately promoted?

One example is the salt-yeast process

where yeast, salt and water are kept in a

suspension for several hours.

A portion of the yeast cells dies because of

the influence of the salt. During this process

glutathione, a yeast-inherent component is

released. Glutathione has an effect compa-

rable with the one of the amino acid cyste-

ine. Up to a certain extent, it improves the dough properties and wheat

dough becomes more pliable.

Today, the salt-yeast process is rarely applied anymore because modern

improvers are available for precise control of the dough properties.

Contrary to common belief, the destruction

of the yeast cells through contact with salt

does not affect the leavening power in the

dough.

The dead yeast cells are not able to multip-

ly any more but the enzymatic systems of

the yeast which split sugar molecules into

CO2 and alcohol are still unharmed.

14

Yeast cells sus-pended in

water

Yeast cells sus-pended in sa-

line solution



The illustration shows the leavening power of bakers yeast with differentcontact times between yeast and salt.

15

Volume in %

(no contact = 100 %)

Different contact times between salt and bakers yeast

100 102103 102

no contact 30 min 60 min 24 h



If you would like to learn more about us or our product or if youwould like to provide suggestions, compliments or criticism,

please contact our service department.

Phone +49 (0) 23 89/ 79 78-4 44

16

Fermentation facili-

ty, Monheim


18/19

January 2010

UNIFERM GmbH & Co. KG

59368 Werne, Germany

All rights reserved.

Reproduction or copying of individual

paragraphs of the text, tables, pictures

or drawings is not permitted without

written approval from UNIFERM.


19/19

UNIFERM GmbH & Co. KG

PO BOX 1661 59369 Werne Germany

Brede 4 59368 Werne GermanyTelefon +49 (0) 23 89 / 79 78-0

Telefax +49 (0) 23 89 / 79 78-2 80

Baking service hotline: +49 (0) 23 89 / 79 78-444

if

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Info Yeast Natural Baking 201001[1]