In a small test tube, the yeast cells are stored on a culture medium. When the industrial production is going to be started, these yeast cells are propagated. After a special time under right conditions the developed yeast is transferred into a larger tube.

The following steps are in the plant. The plant is run and controlled by modern IT. Regularly, samples are taken and analysed in our own and at independent laboratories.

After the propagation, the yeast must be separated from the molasses culture medium by centrifuges using the different weights of water, molasses, and yeast.

Yeast needs oxygen and carbon to propagate at all steps of the production. The carbon source is molasses, a by-product of sugar production. Powerful blowers pump the oxygen into the fermenters.

In the packaging, the vacuum-rotation-filters separate the yeast from the water. The vacuum removes the extra cellular water, which comprises about 70 %. The remaining 30 % of the water is in the yeast cells.

The separated cream yeast is stored in tanks before packaging. For customers with a big use the cream yeast is delivered in liquid form.

An automatic packaging line wraps the yeast and controls the weight of each carton.

For the trade, yeast is packaged in 2,5 kg sticks in 10 kg cartons. The stick itself is cut to handy 500 g pieces. The production of this yeast started 8 days earlier in the laboratory. Altogether it is propagated in 7 steps.

After cooling to 2°C, the yeast is stacked by robots and stored in the cold storage house.

The bag yeast is put loose into 25 kg bags.

Our yeast for home use is portioned to 42 g cubes and sold in sales promotion display cartons with 24 cubes.