Baker's Yeast Separator

Baker’s yeast is a natural ingredient that has been used in bread-making and other bakery products for thousands of years. It is made up of colonies of micro-organisms that rapidly reproduce and start the fermentation process that naturally raises the dough.

Baker’s yeast is the common name for the strains of yeast commonly used as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide and ethanol.

Baker’s yeast is of the species Saccharomyces cerevisiae, which is the same species (but a different strain) commonly used in alcoholic fermentation, which is called brewer’s yeast. Baker’s yeast is also a single-cell microorganism found on and around the human body.

In the baker’s yeast process, Huading Separator, with its exhaustive expertise and extensive range of products, can meet even the demanding customer’s needs of centrifugal separation when it comes to the efficient production of baker’s yeast.

The important thing for Huading Separator is to ensure that each customer can obtain the good combination of machine size and process stages for their individual production needs.

Baker’s yeast separators are widely used for:

━ Cream yeast
━ Compressed yeast
━ Active dry yeast
━ Instant yeast
━ Rapid-rise yeast
━ Deactivated yeast

The FNEN series nozzle centrifuges are disc-type nozzle centrifuges for continuous discharge of solids. The centrifuges are specifically designed for the separation of different types of yeast as well as other fermentation broths washing of suspended solids and clarification of liquids containing relatively large amounts of solids. Separation of particles down to 0.5 μm is possible.

The feed containing the liquid and the solids are introduced to the rotating centrifuge bowl from the top via a stationary inlet pipe and is accelerated in a distributor before entering the disc stack. Separation takes place between the discs.

The light phase moves through the disc stack towards the centre of the bowl and is pumped out under pressure using a centripetal pump. The yeast is collected at the bowl periphery and continuously discharged through the nozzles. Filler pieces prevent the build-up of the solids between the nozzles.