Food Security
BAKERS YEAST
FOOD SECURITY
BAKERS YEAST
www.wufasagronet.com
……@WufasAgronet, we are Food Security Advocates.
✅Earned ‘FAO’ Top Fan barge.
✅Member NAAJ, PAAJ, IFAJ & AFAN.
✅Consultancy Services in Food Security and Value Chain Development.
—- WufasAgronet was Factory Mgr NIYAMCO (Nig. Yeast & Alcohol manu. Co. -Bacita kw-State. ).
YEAST –
Is a type of microbe single-celled Fungus . Food and Beverage sector use yeast (1500 different types) in food applications such as Sauce, Snack, Seasoning, ready to eat meat, Bread products, Alcohol and functional meals.
The most popular type of yeast used for fermentation is SACCHAROMYCES CEREVISIAE , which is used to brew alcoholic beverages, especially beer and bread. The technical specifications composed of Protein, Amino acid, Vitamins, Minerals and carbohydrate can be found in many varieties.
Fortified and Unfortified varieties are still the 2 most frequently used ones. In the Unfortified , there are no added vitamins or minerals which includes only vitamins and minerals that yeast cell naturally create as they expand. In the Fortified version additives like synthetic vitamins are employed to increase the number of nutrients.
ACCEPTABILITY
Ýeast are aĺl natural additives that give food and feed products a stronger flavour character while also improving their nutritional profiles . Due to their perceived health benefits of very high nutritional values and antioxidant characteristics suitable for a variety application in food and beverage sector. Since they have ability to enhance flavour it include yeast extracts , yeast autolysates, and other yeast derivatives utilised in Food and Beverage items. Rising demand for low salt , No- Mono Sodium Glutamate ( MSG) and clean label products in developed countries.
Yeast are among the additives that are expanding quickly gradually replacing artificial taste like MSG to lower the glutamic acid and salt content of meals . The demand of low -salt and MSG free foods has increased in the past 10 years. While nutritional yeast is an excellent source of many vitamin and minerals including Zinc and Vit B- 12. Some yeast type also include substances like tyramine , which in some people can cause migraine episodes.
Production involves three (3) steps. Fermentation- aerobic (Propagation- Yeast growth), Disruption (Cell breaking , Separation – (Centrifugation.) & Freeze drying/ packaging.
PROCESSING
BAKER YEAST – is a product of Aerobic Budding of saccharified polysaccharides such as molasses , cassava and other cereals.
Molasses – is the molten residue of sugar clarification, it comes with a very high viscosity and sucrose content . The high viscose molasses is thinned down to a solution of about 11°bx.
PREPARATION -The very viscose molasses is charged into a baffled Vat equipped with water inlet valve , mixer , steam inlet valve and outlet discharge valve.
Prescribed quantity of water is added while the mixer is activated and steamed. For effective saccharification, sulphuric acid is added coupled with Urea compound for release of nitrogen for budding process.
FERMENTATION: After saccharification, at 11°bx the sucrose solution is cooled down through a “Plate Heat Exchanger” from about 98°C to 35°C . Into a Stainless steel double jacketted fermentation vat.
Cultured bakers yeast is inoculated into the above solution. The Aerobic propagation – fermentation is done aerobically ( Oxygen induced ).at room temperature of about 35°C for about 8- 12 hours to a brix of about 5°(brix).
CENTRIFUGATION: the yeast ‘wort’ is separated into a yeast concentrated double jacketted vat kept at very low temperature of about 4°C.
DRYING : The yeast concentrate is set for drying — Yeast is a sensitive live organism a microbe , the ( beneficial ) bacteria – Saccharomyces Cerevisiae is subjected to freeze drying facilities.
PACKAGING
Flexible package of Polypropylene are used
EQUIPMENT- Boiler, Water source, Alloyed steel Vat, Stainless steel double jacketted fermenter, Stainless steel yeast vat with (temperature control device) Heat Exchanger, Centrifuge and Freeze dryer.
APPLICATIONS
Food -Bakery products, Functional foods, Savory products others, Beverages and Feed etc
SPECIES – Saccharomyces Cerevisiae, kluuveyces, Pichia pastoris etc.
At WufasAgronet, we are Competent and Reliable Food Technologists into Human Capital and Value Chain Development Consultancy. Enhancing Global competitiveness and International Best Practices.
We are tested and proven Post Harvest processor. Training the teeming youthful population, unemployed and underemployed graduates in the Ethics of Standard Manufacturing practices. Detailing Water treatment, Packaging, Preservation, Q/C concept, Food management system etc.
Contact us ; email. wufasagronet@gmail.com .
www.wufasagronet.com
…… @WufasAgronet, we are Food Security (processing) Advocates.
✅Earned FAO, WFP, WORLD BANK, WORLD Economic Forum, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
-Antioxidants
Cashews are rich in carotenoids and Polyphenols antioxidants that helps reduce inflammation and offers protection from disease.
-Low Sugar
Cashews are low in sugar which helps reduce the risk for serious diseases such as Type 2 Diabetes, Lung disease, Heart disease, Liver disease, fatty buildup and enhances weight loss.
-Rich in Fibers
Fibers are very important to normalize bowel movement, also increases weight and size of stool thereby improving transit.
-Plant Protein
Cashews contain phytonutrients and quicker muscle repair property. Plant proteins have been linked to a lower risk of stroke heart disease
-Essential micro-nutrients
Cashew kernels are a good source of copper, magnesium and Manganese (nutrients for energy production, brain health, immunity and bone health
).
-Reduce cholesterol
Too much cholesterol in the body cause plaque buildup in arteries which can lead to atherosclerosis (cardiovascular disease).
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
www.wufasagronet.com
…. @WufasAgronet we are Food Security (processing) Advocates
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UN, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN Newspapers, Today Reporters, Ripples News, AIT Online etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development Consultancy in Food Processing technology.
✔️At WufasAgronet, we provide adequate cooling effects on milk production and other perishables to support the Livestock Ministry through our competent INTERNATIONAL PARTNERSHIP with foreign experts.
TYPES OF COLD CHAINS
-SHOCK FREEZERS
Shock Freezers are professional equipment that controls temperature necessary for keeping products fresh for a long time.
While preserving the products the equipment makes to keep undamaged nutritional value of the products after being defrosted. The equipment is made to consists of Double Stage Semi Hermatic compressors. The Shock freezers system allows to lower the temperature very rapidly up to -180°C degrees. Freezing is provided by air coolers of it by blowing over fronted surface of the wagon. This enables to freeze down quickly in cold air flow. The room air should not exceed 35°/-40.°C. Besides, it’s proven to be a low-waste and environment friendly system.
COLDSTORAGE
This system is manufactured and installed with the entire components like it is ready to use. It could be of mobile device.
This system can be disassembled so it can be moved to other places.
Cold storage consist of the following levels and types of preserving:
-Cold-rooms 🙁 +16° / +5°C)
-Cold storage Rooms (+5°/-5°C)
-Freezing Rooms : (-18°/-23°C)
-Shock freezer :(-35°/-40°C) .
DEEPFREEZE ROOMS.
These are for preserving products such as meat, poultry etc. For a long time. They are preserved under temperatures not exceeding – 18°/-23°C. In order to isolate these rooms 150mm width sandwich panels are used.
COLD ROOMS
Cold rooms are used to keep baked goods, chocolates etc.
The cold rooms prevent bacteria from growing. Low ventilation allows workers to work without endangering their health which is very important aspect too.
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including tertiary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact, email wufasagronet@gmail.com
FOOD SECURITY
NATURAL COLORS IN FOOD
www.wufasagronet.com
…. @WUFASAGRONET, we are competent and reliable Food Technologists.
✅Earned FAO, WFP, WORLD BANK, IFAD, IDA, IMF, UNSDG, UN, USAID, UNICEF, ROCKEFELLER FOUNDATIONS, BBC NEWS, JAGABAN ARMY, PUNCH NEWSPAPERS, GUARDIAN NEWSPAPERS, AIT Online, Today Reporters, Ripples News etc TopFan Barges.
✅Member NAAJ, PAAJ, IFAJ AND AFAN.
✅Consultancy Services in Human Capital and Value Chain Development in Food Processing technology.
FOOD COLORS
Natural colors are available in powder, Gel paste and liquid forms with oil soluble (OS) and water soluble (ws).
USAGE –
In Beverages, Bakery(bread, cakes etc), Dairy (Yogurt, ice cream, flavor milk etc) and Confectionery (candy, jelly etc ).
COLORS/NAME /LIQUID /DOSAGE (%)
-Pink to baby pink / Carmine, E120-liquid. – 0.1
-Wine / Radish red, E163 (viii) /liquid -0.1
-Purple / Carmine cohineal, E120, Gardenia blue /liquid -0.1
-Yellow /Gardenia yellow, E164/ liquid -0.1
-Brown /Caramel color E150D-liquid-0.05-0.2
-Dark brown /Caramel color E150D/ powder -0.1
-Light Brown / Caramel color E150A-powder-0.1
-Green /chlorophyll in copper sodium salt E141(ii) – liquid -0.1
-Lime green /Carthamins yellow, Gardenia blue E165 – liquid -0.1
-Red Velvet / Carmine cohineal, E120 – powder -0.3-0.5
-Lemon yellow / Natural carotene E160A (ii-powder )-0.1
✅Each of the above have Product code…….. on request
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development Consultancy in Food Processing technology training the teeming youthful population including teirary institutions graduates in Global Competitiveness and International Best practices in Food Processing technology. Contact email wufasagronet@gmail.com
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