Kvasny Prum. 1969; 15(1): 18-21 | DOI: 10.18832/kp1969003

Sources of losses in bakery yeast plants.Peer-reviewed article

V. STUCHLÍK

The author points at the principal sources of losses in the bakery yeast plants and evaluates the shares of the following factors: quality of pitching yeast, contamination, losses due to technological processes, losses in waste water, heating installations and electrical equipment. Accurate records which must be daily analysed will provide information necessary for taking appropriate measures.The author points at the principal sources of losses in the bakery yeast plants and evaluates the shares of the following factors: quality of pitching yeast, contamination, losses due to technological processes, losses in waste water, heating installations and electrical equipment. Accurate records which must be daily analysed will provide information necessary for taking appropriate measures.

Keywords: bakery yeasts, losses, technology

Published: January 1, 1969