METHOD OF PRODUCING BAKER'S YEAST Russian patent published in 1994 - IPC

FIELD: food industry; production of yeast. SUBSTANCE: baker's yeast was grown by addition method using nutrient medium that included molasses and 5 to 6 % chlorine-free nitrophoska which contained at least 11 % nitrogen, at least 9 % phosphorus, at least 11 % potassium as calculated in terms of K₂O, at least 0.5 % magnesium as calculated in terms of MgO, and traces of zinc, boron, molybdenum, manganese, copper, and oxyethylidenediphosphonic acid. Thus grown yeast was concentrated, washed and molded. It is wise that yeast concentrate be treated with maltose molasses to be taken in amount of 0.25 to 0.5 % at temperature of 20 to 23 C during 0.5 h, allowed to cool down and then treated with esters of polyglycerin and aliphatic acids to be added in amount of 0.5 to 1.0 % to dry yeast during 1 h. Thus treated yeast was press-molded and allowed to dry. EFFECT: simpler technique used for making yeast. 2 cl, 2 tbl