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    Visit To AB Mauri

    Uploaded by

    Razmia
    AB Mauri in Lahore is the sole producer of baker's yeast in Pakistan. It uses molasses and other raw materials that are fermented by yeast cells for 10-15 minutes, allowing the yeast to grow and multiply. The yeast cells are then separated from the effluent through centrifugation. The cream yeast can be further processed into compressed or dried yeast through additional steps like vacuum filtering, compression, drying, and packaging for storage. The effluent is treated and the water is reused in the facility while the sludge is given to another company that produces biofuels.

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    © All Rights Reserved
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    Visit To AB Mauri

    Uploaded by

    Razmia
    645 views5 pages
    AB Mauri in Lahore is the sole producer of baker's yeast in Pakistan. It uses molasses and other raw materials that are fermented by yeast cells for 10-15 minutes, allowing the yeast to grow and multiply. The yeast cells are then separated from the effluent through centrifugation. The cream yeast can be further processed into compressed or dried yeast through additional steps like vacuum filtering, compression, drying, and packaging for storage. The effluent is treated and the water is reused in the facility while the sludge is given to another company that produces biofuels.

    Original Description:

    A brief Description of AB Mauri Foods, Lahore, Pakistan.

    Original Title

    Visit to AB Mauri

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    AB Mauri in Lahore is the sole producer of baker's yeast in Pakistan. It uses molasses and other raw materials that are fermented by yeast cells for 10-15 minutes, allowing the yeast to grow and multiply. The yeast cells are then separated from the effluent through centrifugation. The cream yeast can be further processed into compressed or dried yeast through additional steps like vacuum filtering, compression, drying, and packaging for storage. The effluent is treated and the water is reused in the facility while the sludge is given to another company that produces biofuels.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    645 views5 pages

    Visit To AB Mauri

    Uploaded by

    Razmia
    AB Mauri in Lahore is the sole producer of baker's yeast in Pakistan. It uses molasses and other raw materials that are fermented by yeast cells for 10-15 minutes, allowing the yeast to grow and multiply. The yeast cells are then separated from the effluent through centrifugation. The cream yeast can be further processed into compressed or dried yeast through additional steps like vacuum filtering, compression, drying, and packaging for storage. The effluent is treated and the water is reused in the facility while the sludge is given to another company that produces biofuels.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    The document describes the process of producing baker's yeast at the AB Mauri Foods plant in Lahore, Pakistan.

    The main steps are: 1) preparation of raw materials, 2) production of seed yeast, 3) fermentation, 4) separation, and 5) packaging and storage.

    The raw materials used are molasses, sodium benzoate, soda ash, magnesium sulfate, bleach, caustic soda, salt, vitamins, phosphoric acid, cooking oils, and antifoam.

    VISIT TO AB MAURI

    FOODS, LAHORE
    SUBMITTED BY: RAZMIA SABAHAT
    BUTT
    239424, UG-10
    SUBMITTED TO: DR. TAHIR A. BAIG
    FERMENTATION
    BIOTECHNOLOGY
    FAB-368
    ATTA-UR-RAHMAN
    SCHOOL OF APPLIED
    BIOSCIENCES
    Introduction:
    Located in the capital of Punjab, AB Mauri is the only industry involved in the Yeast Production
    all around Pakistan. This industry is equipped with facilities involving:
     Yeast Production
     Fermentation
     Laboratories to check the performance level of different types of yeast
     Bakery
     RO plant which treats the waste water before it can be dumped into the water reservoirs
    or used in Cooling Towers within the Industry
    AB Mauri is specialized for the production of Baker’s Yeast which is further used by other
    industries for the manufacturing of bakery product mainly Bread.
    The types of yeast being produced by AB Mauri are as follows:
    1. Cream Yeast
    2. Compressed Yeast
    3. Dry or Powdered Yeast
    Manufacturing Process:
    The production of Baker’s Yeast involves the following five steps:
    1. Preparation of Raw Materials
    2. Production of Seed Yeast
    3. Fermentation
    4. Separation
    5. Storage and Packaging

    Step 1: Preparation of the Raw Material


    The pure culture of yeast named as Inoculum is prepared at the AB Mauri Foods, Research and
    Development Centre at North Ryde, Sydney. The inoculum is then distributed to the
    manufacturing centers all around the globe. This inoculum which is required for the production
    of yeast is grown on nutrients and maintained under frozen conditions.
    Molasses are the remains of sugar cane obtained after the extraction of sugarcane juice. They
    also serve as the raw material for the production of yeast as they contain a large amount of sugar
    content that can be used by the yeast as carbon source. Yeast in the inoculum utilizes sugar in the
    molasses as food and increases its growth and population. However, before putting molasses and
    other raw material into the fermenter, the molasses are sterilized or washed by dipping them in
    Bleach or in Chlorinated water.
    The raw materials used in the production of yeast/fermentation are as follows:
     Sodium Benzoate
     Soda ash
     Magnesium sulfate
     Bleach
     Caustic soda
     Salt
     Vitamins
     Phosphoric Acid
     Cooking oils
     Antifoam
    All of the above raw materials are mixed before they can be put into the main fermenter.

    Step 2: Production of Seed Yeast


    This step involves the bleaching/washing of the Molasses to get rid of unwanted microbes. All
    the above mentioned raw materials are mixed in the required ratio and the mixture is then put
    into the Seed Fermenter (Main Fermenter involved in the production)

    Step 3: Fermentation
    Once the yeast is provided with the required raw materials, it is allowed to increase its growth
    and population. The yeast cells utilize the sugars from molasses, vitamins and salts from the
    added raw material and begins its growth, giving rise to the daughter yeast cells.
    AB Mauri is equipped with 5 main fermenters of 250KG each, in order to divide the total load.
    The total time taken by the fermentation process is approximately 10minutes. The fermentation
    process is carried out in Batches and the amount of product obtained after one batch is about
    12000Kg. Aerobic Fermentation is carried out and the aeration is provided through High Speed
    Blowers to allow the circulation of the materials.

    Step 4: Separation
    When the required amount of yeast is produced in the fermenter, the yeast cells and the other
    materials are separated through High Speed Centrifugation. The effluent obtained as a result of
    separation goes into the effluent treatment plant.
    The main aim of AB Mauri Foods is 0% discharge, meaning that the pollutants or effluent
    discharge into the environment is minimized to zero. In order to achieve this, the effluent is
    further refined into the Sludge and Raw Water. The water passes through many filtration
    processes and is utilized within the Cooling Towers in order to cool down the machinery.
    The effluent obtained after the fermentation process is handed over to Auriga Group of
    Companies which utilizes the effluent for the production of Biofuels.

    Step 5: Packaging and Storage


    In order to maintain the stability and activity of the Yeast, it is stored in steel tanks at low
    temperature. As the main manufacturing process involves the production of Cream Yeast, it can
    be further processed to produce Compressed or Dry Yeast.
    For the production of Compressed Yeast, the cream yeast is fed into the Continuous Rotary
    Vacuum Filters, where extra water is removed from the cream yeast. After this, the yeast is
    compressed into blocks, cut through knives into the blocks of same size, packaged and stored.
    For the production of Dry/Powdered Yeast, the cream yeast is fed into vacuum filters, the
    yeast is dewatered and then fed into the Drying Tower, where the yeast is dried to small granules
    of high activity. This powdered yeast is packaged and transported to the market.
    Summary:
    The following Flowchart gives the main idea of the manufacturing process

    Molasses, Raw Materials


    and Yeast Cells (Inoculum)
    are mixed

    Fermentation for 10-15


    minutes. The yeast cells
    divide and grow during this.

    Separation of Yeast Cells


    and Effluent

    Cream Yeast Effluent

    Vacuum
    Filters
    Raw Water Sludge

    RO
    Compressed Drying
    Treatment
    to Blocks Tower

    Used in Cooling
    Compressed Dried/Powdered
    Tower
    Yeast Yeast

    Packaging and Storage

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