The yeast is the oldest industry in the field of biotechnology. It is a high-tech industry, which has benefited from the many scientific advances. The products are the result of continuous research and development. Classical genetics technology is the adaptation of the tribes guaranteed to meet the needs of the European bakery market and also for those of the whole world. The culture processes, has been improved as a result of the use of the best knowledge of the biology and physiology of the cell. Perfect control of air quality and the production technology, along with air quality control guarantee upgraded the quality of their products.
When you hear the word “yeast”, what do you think of ?
However, through the selection of strains and development of propagation techniques, more specific applications of yeast are now being found in many different industries, including brewing, malting, farming (animal feeds), pharmaceuticals and dietetics.
The three types of yeast we will explore:
The drying process is the final main step of industrial pasta production, and it is fundamental to greatly prolong shelf life of the product (many months to some years).With drying, the relative humidity goes from 32-35% of unleavened pasta dough to no more than 12.5% of final dry pasta. This level is sometimes even lower than the initial semolina flour humidity (e.g. 14-15%). Such deep level of dryness is not achievable with natural drying in acceptable times, therefore rooms or cabinets at controlled temperature and humidity are widely used.
Controlled drying by AIRCHAL Air Handling Units was also used, where strong steps characterized by high temperatures and low humidity are precursor by a pre-drying step and followed by “recovery phase” at low temperatures and higher humidity levels. Come by a good drying cycle and use of efficient air conditioning system it faster and to results a higher quality end product.
Frozen foods offer inherent advantages for today’s health and eco-conscious consumers. The freezing process essentially preserves nutrients and quality when food is frozen at its peak. It also reduces the growth of micro-organisms that cause spoilage and food-borne illness, and because you use only what you need when you need it, food lasts longer, creating less waste to be sent to landfill.
There is no higher priority for a food company than the safety of its products. AIRCHAL helps to committed the food industry to providing there customers and consumers with food they can trust to be safe, nutritious and taste great.