Raw materials for the food industry

The puffed structure and tenderness of bread are provided by the bakery yeast. Moreover, since about half the weight of yeast is valuable proteins, they also increase the nutritional value of bread.

Yeast is a natural product. The process of their production is quite complicated. They are produced in distilling plants operating on sugar-based raw materials under two-product scheme. The technological process is regulated in such a way that the mature fermentable wort contains live microorganisms - yeast.

The bakery yeast is also used in the vitamin industry as a raw material for vitamin D. In medicine, it is used for the preparation of medicinal products, in microbiology - for the preparation of nutrient media.

DSTU 4812:2007

The kvass wort concentrate is used for preparation of the kvass in industrial and domestic conditions. The bread kvass is not just a delicious drink which quenches thirst. Thanks to the content of vitamin B1, also known as vitamin of vivacity, as well as vitamins B2, B6, B12 and C, it tonifies, takes off the effects of weariness and improves performance.

The kvass wort concentrate is also added to the dough when baking bread. This ensures that pastry becomes fluffy and fragrant.

The kvass wort concentrate is a natural ingredient made from rye and barley malt with the addition of flour.

DSTU 28538-90

Carbon dioxide is actively used in many areas: food industry (for the carbonation of wines, carbonated beverages, etc.), agriculture, and even aeromodelling.

The yield of the carbon dioxide as a result of production is almost equal to the yield of alcohol. The gas is specially cleaned and packed in flasks suitable for transportation and use.

DSTU 4817:2007

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