The process starts with a small sample of pure culture baker's yeast (Saccharomyces cerevisiae), which is used to inoculate the first series of fermentations of successively increasing size. The first fermentation stages are mildly aerated batch fermentations, while the last two to three stages are performed using full aeration and incremental feeding of molasses. These batch-fed fermentations are carried out in fermenters of 100m3 (or more) net volume. Fermentation time is typically in the range of 12 to 20 hours in which some 20 000 to 30 000 kg of fresh yeast is produced. When the yeast is ready to be harvested, it is concentrated and washed by centrifuge. The concentrated yeast suspension coming from the centrifuge is called liquid yeast.

The company has 2 modern manufacturing facilities in Cape Town and ‎Johannesburg.

The Cape Town plant is geared to produce sophisticated, high quality products for ‎speciality markets.

In contrast, our Johannesburg plant is geared to the low cost production of high ‎volume products for mass-market consumption. This facility focuses predominantly ‎on Bakers Yeast where a range of formats are produced from liquid to compressed ‎to dry yeast.

On-going investment in plant, technology and R&D has resulted in a state-of-the-art ‎manufacturing facility that has few peers internationally and boasts the following…

• A fully automated, computer controlled fermentation process…
• State-of-the-art downstream processing systems that ensure the highest ‎product quality and appearance…‎
• and an automated sachet packing facility that is capable of mass supply to ‎the consumer market.