Chaharmahal and Bakhtiari Yeast Company
Chaharmahal and Bakhtiari Yeast Company
Chaharmahal and Bakhtiari Yeast Company was registered in Esfand 1991 and, in Mordad 2002, was also registered in the Ardil County registration office due to the location of the factory. The factory is located 65 kilometers along the Shahrekord-Ahvaz road, in the Nagan industrial area, covering an area of 12 hectares (120,000 square meters) with a built-up area of 11,000 square meters, which includes green space, production buildings, a boiler, a biotechnology laboratory, a product warehouse with a cooling system, a supplies warehouse, administrative offices, a truck weighing scale, and an industrial wastewater treatment system. The water supply for the factory’s consumption and processing is sourced from a well with a flow rate of 12 liters per second.
The main activity of the company is the production of instant dry yeast with a capacity of 2,500 tons per year. This company has been operational since Tir 2001, employing 150 specialized, semi-specialized, and regular staff, and operates under the obtained establishment, health, and operation licenses. The machinery for the production line and the technical know-how were provided by a reputable Austrian biotechnology company, which also handled installation, commissioning, and staff training. Additionally, periodic visits by experts from that company are conducted to optimize production, and currently, over half of the company’s products are exported to various countries.
Company Products
- Fresh Yeast:
Fresh yeast is one of the company’s main products and is used in the baking industry as well as in the production of biscuits and cookies. Due to its high microbial activity, this product accelerates fermentation and improves the quality of bread. - Active Dry Yeast:
This type of yeast is offered in dry form and is suitable for bakeries and bread production facilities. Active dry yeast has a longer shelf life than fresh yeast and dissolves easily in water.
What is Liquid Yeast?
Liquid yeast is used as a fermentation agent in the production of bread and other baked goods. This yeast contains live yeasts (primarily various strains of Saccharomyces cerevisiae) that ferment the sugars in the flour, producing carbon dioxide gas and alcohol. This process causes an increase in volume and improves the texture of bread and baked products.
Types of Liquid Yeast
- Fresh Liquid Yeast:
This type of yeast is offered fresh and alive and typically needs to be stored in a refrigerator. Fresh liquid yeast has high microbial activity and works quickly, usually used for producing high-quality and fresh bread. - Active Dry Liquid Yeast:
This type of yeast is available in dry form and is suitable for factories and bakeries. Its shelf life is longer than that of fresh liquid yeast, and it dissolves easily in water. This yeast is usually used for breads with high volume and suitable quality.
Fermentation Process
Fermentation is the main process in which liquid yeast uses yeast to convert the sugars present in the flour into carbon dioxide gas and alcohol. This gas is trapped in the texture of the bread, causing it to rise and become light. Additionally, alcohol contributes to the baking process and enhances aroma and flavor.
Applications of Chaharmahal and Bakhtiari Yeast
Liquid yeast is used in the food industry, particularly in bakeries and factories producing baked goods. Some of the main applications of liquid yeast include:
- Bread Production: Liquid yeast is used as a fermentation agent in the production of traditional and industrial breads. Breads made with liquid yeast have better aroma and flavor, with a soft and crispy texture.
- Pastry and Cookie Production: Many pastries and cookies are made using liquid yeast. Fermentation in these products improves their texture and flavor.
- Other Products: Liquid yeast is also used in the production of pizza, specialty breads, and other baked goods.
Important Notes
- Maintaining Temperature and Humidity: Temperature and humidity are key factors in the activity of liquid yeast. High temperatures help increase yeast activity, while lower temperatures may slow down the fermentation process.
- Fermentation Time: Fermentation time is also critically important. Insufficient fermentation may result in bread with low volume and a dense texture, while over-fermentation can adversely affect the quality of the bread.
Conclusion
The Food and Yeast Company of Chaharmahal and Bakhtiari, as one of the pioneers in liquid yeast production in Iran, has over two decades of experience in this industry, utilizing modern technologies and high-quality raw materials to produce fresh and active dry yeasts. With a focus on hygiene and quality standards, the company continues to meet domestic needs while exporting high-quality products to various countries. With suitable facilities and attention to social responsibilities, the company is pursuing sustainable development and enhancing the quality of food products in Iran.
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