UNIFERM

Baker’s yeast

... natural baking!

UNIFERM

UNIFERM’s roots date back to the year 1737 with the foundation of the
yeast company R. Moormann. In 1975, UNIFERM, one of the largest pro-
ducers of baker’s 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 baker’s 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 baker’s 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 baker’s 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.

Baker’s yeast as a natural leavening agent is up-to-date and corresponds to

today’s consumer preferences.

UNIFERM baker’s yeast … natural baking

Ta b l e o f c o n t e n t s

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
baker’s yeast 10

4. Quality - shelf life -

leavening power 11

5. Influence of salt on
baker’s yeast 13

UNIFERM baker’s yeast … natural baking

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

1.1 Important facts at a glance

Fermentation is the key process in the production of baker’s 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- Granulated

pressed yeast yeast

UNIFERM baker’s yeast … natural baking 3

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 Sugar beets

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 baker’s yeast,
animal feed, fertilizers and biogas.

Computer support-
ed process control

UNIFERM baker’s yeast … natural baking 4

 UNIFERM production of baker’s yeast

Sugar Molasses

Sugar beets

Biogas

Vinasse salt
(fertilizer)

Vinasse
(animal feed) Baker’s yeast

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 baker’s 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

UNIFERM baker’s yeast … natural baking 5

nutrients available during the fermentation are decisive for the leavening
power and the shelf life of the baker’s 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- Dispatch container

tration increasing to a value that is higher

than the one inside the cell.

UNIFERM baker’s yeast … natural baking 6

Due to the natural tendency to equalize the concentration difference, the
yeast 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 the
water 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.
Rotary vacuum
filter
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.

Packaging plant for

compressed yeast

UNIFERM baker’s yeast … natural baking 7

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.

Packaging plant for

granulated yeast

UNIFERM baker’s yeast … natural baking 8

2. Product forms

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 one
day.

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.

UNIFERM baker’s yeast … natural baking 9

3. Application of
UNIFERM baker’s yeast

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 UNIFERM’s compres-

sed baker’s 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

25 kg granulated
yeast is dissolved in
30 l water

Replace 500 g of UNIFERM’s compressed

yeast with 1 liter dissolved granulated yeast

Add dissolved granu-

lated yeast to the
other ingredients

UNIFERM baker’s yeast … natural baking 10

4. Quality – shelf life -
leavening power

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

distinctive features of all UNIFERM baker’s 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.

Standardized high
leavening power for
uniform baked goods
all year long

Another advantage is the shelf life of UNIFERM’s 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.

UNIFERM’s baker’s
yeasts with their high
purity maintain their
leavening power

UNIFERM baker’s yeast … natural baking 11

Last but not least, the taste of baked goods is also a decisive criterion. Here
the 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.

High amounts of
characteristic yeast
flavours for more
aroma and taste

UNIFERM baker’s yeast … natural baking 12

5. Influence of salt on
baker’s yeast

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 baker’s yeast under the
influence of salt.

Baker’s yeast Baker’s yeast with

without salt 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.

UNIFERM baker’s yeast … natural baking 13

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- Yeast cells sus-
pended in
rable with the one of the amino acid cyste- water

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.

Yeast cells sus-

pended in sa-
line solution

UNIFERM baker’s yeast … natural baking 14

The illustration shows the leavening power of baker’s yeast with different
contact times between yeast and salt.

Different contact times between salt and baker’s yeast

Volume in %
(no contact = 100 %)

102 103 102

100

no contact 30 min 60 min 24 h

UNIFERM baker’s yeast … natural baking 15

If you would like to learn more about us or our product or if you
would like to provide suggestions, compliments or criticism,
please contact our service department.

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

Fermentation facili-
ty, Monheim

UNIFERM baker’s yeast … natural baking 16

 © 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.
UNIFERM GmbH & Co. KG
PO BOX 1661 · 59369 Werne · Germany
Brede 4 · 59368 Werne · Germany
Telefon +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
www.uniferm.com