In order to disseminate our knowledge of yeast technology, it was our pleasure to provide several seminars on baker’s yeast production to members of various companies this year (2023) – one seminar on-site by request.
Topics covered were theoretical as well as practical basic know-how in the fields of:
- Modern baker’s yeast (IADY) technology
- Technical microbiology of baker’s yeast
- Raw materials and waste water aspects
- “side by side” hands-on fermentations: reference / variations
- Model calculations: ferm. balances and recipes
- Down stream dewatering units and emulsifier
- Analyses of yeast constituents and performance
- Microbiological contaminations and quality control
- HACCP analysis of the yeast plant
- Lots of individual questions/discussions!
We enjoyed the experience and fruitful discussions with people from very different backgrounds, but a common interest in baker’s yeast. We are looking forward to further seminars in 2024 – please contact us about what we can offer you!
