Active dry yeast/ instant dry yeast process flow chart and market analysis

Active dry yeast/instant dry yeast production process flow chart Laboratory→pure culture→seed culture→commercial yeast culture→centrifuge separation→yeast milk refrigeration→pressing→fresh yeast→granulation→drying→packaging→storage

The main raw material for the production of active dry yeast is sugar liquid made from molasses (a waste liquid from a sugar factory) or starch (corn, potato, sweet potato, cassava), plus chemical raw materials such as ammonium sulfate, urea, and ammonium phosphate. The energy required is steam and electricity.

Market analysis:

Active dry yeast is a product that uses modern biotechnology and advanced equipment to dry yeast cells produced on an industrial scale to a dry matter of more than 95% and a moisture content of less than 5%. Vacuum-packed, with a shelf life of one year. It becomes a physiologically active cell immediately after it sees water. So it is also called instant active dry yeast. The product is widely used in food industry and fermentation industry.

Bread active dry yeast is used as a leavening agent for flour and is used in the production of bread, steamed bread and biscuits. my country’s annual demand is 60,000 tons, which is growing at a rate of 15% every year. If yeast is used instead of traditional old-fashioned dough and chemical leavening agents in the vast rural areas of our country, the demand will be 320,000 tons, but the current national output is less than 40,000 tons.

Active dry yeast for wine is used in the production and fermentation of liquor, alcohol, and vinegar, which can save manpower and material resources, reduce costs, and increase grain utilization (3-5%). At present, active dry yeast for wine is being used in China to replace the brewery cultivation workshops of liquor factories and alcohol factories, which greatly saves the investment in building factories. Enterprises such as beer and wine also need special beer and wine yeast to improve the quality of wine.

Another major use of baker’s yeast is condiment – yeast flavoring. The principle is to use yeast rich in 48-50% protein and 8-10% nucleic acid to form an aqueous solution of amino acids and nucleotides through yeast autolysis and enzymatic hydrolysis. Concentrate it into a paste or spray-dry it into a powder product. The output of monosodium glutamate in my country has reached 1.1 million tons, while the yeast flavor is less than 10,000 tons. It is growing at a rate of 60% every year. Overseas yeast flavoring companies have reached an annual output of 30,000 to 60,000 tons. Yeast flavoring is a high-tech new generation compound condiment with great potential.

Drugs extracted from yeast cells, such as ribonucleic acid, ergosterol, glutathione, active polysaccharides, cell cellulose, etc., have been industrially produced. Adding certain substances in the yeast fermentation process can produce various series of trace element yeast to supplement the deficiency of the human body. Compared with other chemical trace elements, it has higher bioavailability.


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