DESIGN OF BAKER’S YEAST PLANT AND PROJECT ECONOMICS

Abstract

The production of baker's yeast from cane molasses is an essential process in the baking industry. This thesis focuses on the optimization of yeast production from cane molasses and the evaluation of its economic feasibility. The study examines the fermentation process, including the optimization of fermentation parameters such as pH, temperature, and aeration rate to maximize yeast growth and productivity. Additionally, the project economics of the yeast production process are analyzed, including the capital and operating costs, revenue streams, and profitability. The feasibility study also evaluates the economic impact of varying input costs such as molasses, labor, and utilities on the production of baker's yeast. The study concludes with recommendations for the commercial-scale production of baker's yeast from cane molasses, including strategies to reduce production costs, increase product quality, and expand market share. This thesis provides valuable insights into the technical and economic feasibility of baker's yeast production from cane molasses, offering a framework for the development of sustainable and profitable yeast production processes.