Food Security
BEER BREWING
COMPREHENSIVE TRAINING PROGRAMME FOR “YOUNG BREWERS” IN THE BREWHOUSE, SILO AND CELLARS.
www.wufasagronet.com
■- A Trainee Brewer must be a graduate in the Sciences , with above average knowledge in the Nutrition/Biochemistry, Food Chemistry, Food Microbiology, Food Engineering Principles (unit operations) , Instrumentation, Commodity Technology, Food Q/C , Management studies. etc.
■-A Brewery is a major food processing industry in the medium scale enterprise that employs- in excess of 500 personnels.
■-Biochemical Approaches to Beer Quality is largely interpreted in terms of appearance(colour,clarity and head/foam) taste, flavour / flavour stability and alcoholic content – all these are products of good Brewhouse practices.
……@ WufasAgronet, we are Food Security ( processing ) Advocates.
✅Earned ‘FAO’ Top Fan barge.
✅Member NAAJ, PAAJ, IFAJ & AFAN.
✅Consultancy services in Human Capital & Value Chain Development.
↔️WufasAgronet was a BrewMaster with North Brewery ltd . Kano.
BREWHOUSE EQUIPMENT
● SILO- A major brewing storage for raw materials ingredients such as imported malted barley and associated adjuncts eg. ( maize, soghium etc ) . Silos are made of metallic corrugated irons and alloys.
● BREWHOUSE- the Brewhouse consist of arrays of equipment that will effect saccharification ie breaking down of carbohydrates (Polysaccharides ) into disaccharides and monosaccharide – simpler sugars eg. sucrose, maltose and fructose. Others such as protein , lipids are also affected.
Various equipment performing the operations are
-MILLSTAR for size reduction – increasing the surface area of the grains into the
-MASH TUN for conversion of polysaccharide into simple sugars (wort) through a process called infusion.
– LAUTER TUN for filteration of products (wort) in mash tun for further processing in the Wort kettle.
– WORT BOILING/ BEER QUALITY–
Classical wort boiling consumes approximately 25-40% (from external boiler) of the total energy requirements of a brewery. Increasing energy costs forced the development of new energy saving wort boiling systems: vapour -compression , high temperature wort boiling and the NDK-systems.(using internal boiler)
-WHIRLPOOL – For removal of coagulated protein and trubs .
The boiled wort is charged under very high centrifugal motion into the whirlpool tank at a perpendicular angle tangentially into a circular motion, which forcefully separate solid trubs to the base while the supernatant (wort) is cooled into the fermenter.
-HEAT EXCHANGER – Cooling the hot wort in a paraflow with chilled water into the fermenters.
■ TRAINING PROGRAMME PROPER
BREWHOUSE/SILO- Training in this section will cover the following aspects of operations.
●- Malt in-take into silos. Imported barley malt is charged into the silos through the underground in-take pit driven by chain conveyor belt.
●- Malt transfer from the silos to the Millstar-hopper.through conveyors.
●- Malt handling and general operation of the silos.
●- Mashing systems.
● -Chemistry and Biochemistry of mashing ( infusion methods )
● – Application of cereal adjuncts in mashing.
●-LAUTERING TECHNIQUES
●- Importance of wort boiling in brewing process.
●- Chemistry and Biochemistry of wort boiling.
●- HOP ISO- MERISATION & UTILISATION during wort boiling.( Terpenezation)
●- Protein co-agulation and trub formation.
●- Application of copper adjuncts during wort boiling.( sugar,hops etc. )
●- Wort Cooling and aeration.
●- General cleaning in the Brewhouse/ Silos.
FERMENTATION CELLARS
Training in this section will cover:-
♧-Yeast propagation and handling( in cold environment – Yeast room).
♧- Fermentation systems
– Lager fermentation
– Ale fermentation.
♧-Yeast Metabolic path ways during wort fermentation.
♧-Fermentation temperature and temperature control.
♧- Production of ethanol , Co2 etc during wort fermentation.
♧- Co2 purity and collection.
♧- Apparent Extract of fermenting wort and attenuation limit.
♧ -Yeast recovery at the end of fermentation.
♧- General cleaning in the fermenting cellars with particular reference to used fermentating vessels.
STORAGE CELLARS / FITLER ROOM.
Training in this section will cover : –
▪- The importance of storage in lager beer production.
▪- Co2 washing of store beer.- washing off of obnoxious gases formation.
▪- Beer clarification.
▪- Filtration process.
▪- Application of filter-aids ( kieselgure / diametecious earth ) during pre-coating and filteration.
▪- General cleaning in the storage cellar / filter- room with particular reference to used storage tanks and bright beer tanks.
Other sections are Bottling Hall activities – Beerfilling, Pasteurisation, labelling , packaging , warehousing and distribution.
……To be continued
At WufasAgronet, we are competent and reliable Food Technologists into Human Capital and Value Chain Development .Enhancing Global Competitiveness and International Best Practices in food processing technology.
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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