CAPE TIMES - 1933,
April 4
How an
Essential Food and Health Product is Made
The homemaker
who makes her family’s bread today has a much simpler task than had her mother
before her, for the hazards of her bread-making have been almost entirely
removed since she has been able to purchase her yeast, fresh and wholesome and
concentrated, in tiny briquettes of an ounce weight, which permit her to make
exact measurements of her flour and other ingredients. All the
compressed moist yeast which is used in the Cape Province and South West Africa
is manufactured in the Cape Peninsula, under the most hygienic conditions.
In long
lime-washed vats, barley, which is found to be the most suitable grain for the
purpose in this climate, is kept at definite temperatures which promote its
gradual germination, a process which develops disease, a peculiar ferment which
has the power of converting starch into dextrin and then into sugar, and which
is essential to the production of malt.
SUMMER PROBLEM
Some
difficulty is experienced during the warm months in maintaining the germinating
barley at the correct temperature (from 16 to 22 degrees Centigrade), since too
rapid sprouting result in a loss of malt. However, by a system of frequent
washing – which helps also to prevent mould – and by means of air blown through
at intervals, this difficulty is to a great extent overcome. From the vats, the
barley is conveyed to a huge crusher to facilitate the separation of the starch
from the husks. The crushed malt is then piped into the malt tanks, great
copper-lined vats, into which mealies, after being boiled for four hours at 2½
atmospheres, are then blown. Here the malt of the barley converts the starch of
the mealies into sugar for fermentation.
Piped into a
filter tank, the malt infusion is drawn off into two tanks, the strong wort
tank and the fermentation wort tank. To the liquid in the latter, huge copper
reservoirs about 18 feet in depth, concentrated “mother” yeast, which is
imported from Denmark, is added. Compressed air, from a large electric plant,
is forced continually through this mixture, to blow off the gases which are
developed and to force the fermenting yeast to bud.
LENGTHY
PROCESS
The process
of fermenting takes about 13 hours, requiring microscopic and other tests,
every hour, and the addition, from time to time of malt infusion from the
strong wort tank. The utmost accuracy with regard to time, temperatures and
strength of the various materials which compose this mixture is essential, and
a well-equipped laboratory, in the charge of a qualified analytical chemist is
maintained on the spot.
When the
fermentation process is complete, the liquid is piped to powerful separators,
exactly lie those used in creameries for separating the cream from the milk.
The separated yeast passes over cooling pipes filled with chilled water into
yet other copper tanks. The product now resembles thick cream.
This mixture
is conveyed through pipes to an ingenious press composed of sections, in which
the yeast, as the moisture is pressed out of it, builds up much as honey is
build up in a comb.
From the
presses, the yeast goes into a huge mixer, not unlike a churn, where it is
thoroughly mixed, and then stamped tightly into large wooden casks and placed
in a chill room maintained at a definite temperature until it is wanted for
packing. At this stage, the product looks like pale butter and has a smooth
pleasant taste of high-grade cream cheese. The slightly sour taste and
distinctive flavor which we, who take yeast as a tonic and pick-me-up, notice
in the yeast purchased in the shop, are due to the further development of
lactic acid in the product.
This in no
wise affects its value either as a food or a raising agent, but it is not
recommended that yeast kept more than a couple of days, unless it is kept in a
cool moist atmosphere, be used, if fresh yeast is obtainable.
When yeast is
used daily by one or more members of the household as a tonic, if mechanical
refrigeration is available, east may be purchased in one-half pound – 8 cubes –
or one pound cartons. These should be placed in the hydrator or vegetable
compartment, or else in a covered fruit bottle, as the dry air of the
mechanical refrigerator tends to dry the yeast too much and to render it dark and
unpalatable.
These cartons
are now being stamped with the date they are supplied to the dealer, so that
the purchaser need only ask to see the container to assure himself of the
freshness, or otherwise, of the yeast he is buying.
Sarah Jampel writes more about yeast, one of the best
single-celled microorganisms around. https://www.bonappetit.com/story/all-about-yeast
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