Dry yeasts production

Dry yeast production in 3 steps:

1. Yeasts are extracted from fermented mash before distillation. The extraction is carried out by two stages of centrifugal separators with an intermediate washing of the yeast cream.
2. Yeasts are thermally deactivated before being concentrated in two falling film evaporators.
3. Drying of the cream of yeasts to produce a 92-96% concentration, allowing an easy packaging in big-bags.

• Recovery of the dry yeasts for alcohol units of 600hl/d and beyond.
• Treatment of fermented mash coming from molasses or juices
• Indirect drying steam at 20 bars.
• Stainless steel construction.

• Alcohol impregnating the yeasts is totally recovered and recycled.
• Energy consumption minimized by the double effects concentration.
• Low temperature : quality of the proteins is kept.