Yeast specialist from Italy relies on KAESER turbo blowers
Yeast has been produced by people in a wide variety of countries for many thousands of years. The first industrial processes for producing baker’s yeast have existed since the 19th century. An Italian customer of KAESER Kompressoren SE has specializied in modern manufacturing technology for the industrial production of yeast. In the production process, air for aeration processes was orginally delivered by seven blowers from different manufacturers. This resulted in problem such as noise, high water consumption and high costs due to permanent, extensive maintenance and oil changes, among other things. The operation was not comfortable because the plants had to be switched on and off manually. The existing plant repeatedly showed problems with the control valves and was overall not very efficient.
The baker’s yeast of the Italian yeast specialist, supervised on the part of KAESER, is produced by cultivating a naturally occuring, microscopic, unicellular fungus with an elliptical shape, belonging to the genus Saccharomyces cerevisiae. A strain of yeast cells, is propagated unit the desired amount of baker’s yeast is produced. Through fermentation, under ideal temperature and nutritional conditions, serveral tons of baker’s yeast can be grown from 2 grams of pure cultured yeast from the laboratory in less than a day.
By adding the right amount, the right substances at the right moment, the producer can control the process in the desired direction so that the end product is baker’s yeast and not alcohol. The production of baker’s yeast takes place mainly under aerobic conditions. Therefore, the controlled supply of atmospheric oxygen is an important element. This is introduced into the nutrient solution in large quantities under careful control of state-of-the-art electronic instruments.
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