Everything about the yeast production process

The yeast production process is central to the creation of instant yeast, a staple in Yeast for Baking, which facilitates the preparation of a wide variety of breads consumed worldwide. Statistics reveal a split in global bread preferences, with over 50% of the world’s population favoring bulky breads, while the remaining 50% opt for thin and flat breads, similar to those found in East Asia. Bread serves as a crucial food source, supplying a significant portion of energy, protein, mineral salts, and B group vitamins to the human diet. One key factor influencing bread quality is the use of high-quality, fresh, and healthy yeast, ensuring the bread is brittle, easy to swallow, and digestible.

Moreover, the nutritional value of yeast doesn’t diminish after baking; in fact, the resulting yeast content in bread is nutritionally rich, highlighting the growing importance of bread yeast production. To gain a comprehensive understanding of this subject, it’s recommended to explore the question “What is leaven?” which has been discussed in detail previously. This article aims to provide an overview of the yeast production process. Additionally, it will introduce two renowned Iranian yeast brands, Dezmayeh and Shatab, showcasing the significance of selecting the right Types of beer yeast and baking yeast for enhancing bread quality and nutritional value.

What is bread and dough yeast?

The yeast production process is the most important part of cooking with yeas.  Yeast is a single-celled organism that converts starch and sugar present in flour into carbon dioxide and organic substances during a complex process. The production of carbon dioxide makes the texture of the dough porous and simply put, the dough becomes light, tasty and fragrant. The organic materials produced by this process will evaporate during baking, which will cause the bread to become spongy.

Benefits of using yeast in bread

During the 1940s, at the height of the difficult days of the Second World War, the use of baking soda was used in England to produce bread. Since the reasonable price and easy use of baking soda increased the speed of bread production; For many years, this method was used to produce bread.

The presence of baking soda in consumed bread caused daily nutrition apart from providing the energy and micronutrients needed by the body, the main cause of diseases such as gastric ulcer, colon and stomach cancer, anemia, osteoporosis and influencing diseases such as Alzheimer’s, kidney and vascular disease.

But after some time according to published research; The importance of the presence of yeast instead of baking soda was implemented as a necessary rule. If the fermentation process is carried out in a principled way, not only does it not cause any disease from the use of baking soda; It also increases the shelf life of bread and reduces bread waste.

Fermented bread is tasty and rich in B vitamins and protein. Yeast bread has nutritional value and provides enough energy and a high percentage of nutrients needed by the human body. The process of yeast production causes the release of bread phytase enzyme and the breakdown of phytic acid, and as a result, the absorption of wheat grain nutrients.

A look at the yeast production process

How do you think the yeast production process is? How many types of yeast do you think we have? As you know, yeasts need an acidic environment and pH between 4 and 6 for fermentation. In areas other than this, yeast activity will be noticeably reduced. Preservatives such as anti-mold compounds make it difficult for yeast to produce gas.

The temperature at which the yeast is kept is very important . Yeast activity takes place at a temperature between 24 and 27 degrees Celsius

The final fermentation conditions should be 85% air relative humidity. The optimal temperature is considered to be 37 degrees Celsius.In this condition, fermentation shows the highest speed .

In the environment higher than 42, the activity of the yeast decreases, and at a temperature higher than 50 degrees Celsius, it is completely inactive.

How is the production process of industrial yeast?

The raw material for yeast production needs any sugar-containing material for the growth of bacteria. But for the economic benefit of using beet and sugar cane molasses, they get help. Slag obtained from sugar extraction is the best option for industrial yeast production.

In the process of yeast production, sub-nutrients such as nitrogen, phosphorus, and zinc must be added properly, which in the absence of any of these items will result in premature growth or lack of growth, loss of yeast activity, and contamination of the production line. Yeast production is carried out completely sterile in modern factories through a biotechnological process.

The primary seed should be fed with sugarcane molasses in a completely sterile and hygienic environment. The raw molasses will be diluted, purified and pasteurized in the solution tank. After cultivation, the yeast is transferred to the production line to multiply in the fermentor. After fermentation, the contents of this fermenter are sent to the separator section for separation.

the yeast cake will be sent to the dryers in the form of thin strands by the granulator. In this part, the yeast strands lose their moisture and are ready to close. After the drying process, the final product is stored in standard packaging at a temperature of minus 8 degrees and is ready for sale

Yeast industry in Iran

The first bakery yeast production unit in Iran started its activity in 1346 in Shahryar city by using American technology. Since it was very common to  use baking soda    in Iranian bakeries. Due to the lack of attention and supervision to this problem, within the next thirty years, only one other yeast production factory was established in Iran.

Since the late seventies, with the increase in gastrointestinal diseases, the country’s health alarm has sounded. The final effort in this field led to the approval of the Supreme Health Council headed by the honorable president in 2014. According to this law, it is forbidden to use baking soda in bread and it is necessary to use hygienic yeast.

In the early years of the eighties, five more production units were also in operation. yeast in Iran, Yeast production factories are active in Tehran, East Azerbaijan, Khorasan, Khuzestan, Chaharmahal and Bakhtiari, Lorestan and Kermanshah provinces. Apart from domestic consumption, these units also export this product abroad.

The best yeast brands in Iran | yeast in Iran

Different types of yeast with different brands are available in the Iranian market. The yeast production process proceeds in the same way in all these cases

• German brand: Ready yeast is available in bulk or packaged in different brands in the marke.
• European brand: You will find ready-made yeast from Germany in packages or in bulk in different brands at a reasonable price in confectionary supplies.
• American brand: yeast with the highest quality and in different brands and famous and reliable brands, although a bit expensive, is available in the market.
• Dutch brand: It will supply yeast in various well-known and reliable brands, and it will supply ready-made yeast in various well-known and reliable brands.
• Iranian brand: There are many brands operating in Iran, one of the most famous Iranian brands of yeast is Shatab and Desmayeh.

Get in touch with our consultants to buy products in bulk and in parts. View the contact numbers of Khuzestan Yeast Company with a simple click.