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Preparation
Before feeding molasses to the yeast cells, it must be clarified and sterilized. This is done in order to assure the final yeast color. The sterilizing also prevents bacteria and other organisms from being introduced during manufacturing.
The molasses is then diluted with water, adjusted for acidity, heated until almost boiling and filtered through heavy clothes.
Step# 2: Seeding
Click here to learn about the "seeding of yeast"
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