Rise to Excellence: Liquid Cream Yeast

Yeast Systems

Industrial-scale bakeries make the switch from dry to liquid cream yeast to reduce handling costs. Receiving requires ~60 minutes to unload a truck. Batching is automated without the need for scaling and operator intervention. Inventory control is automated through the use of continuous tank-level transmitters.

We work closely with bakers to fully integrate yeast and ingredient handling into their overall batch control strategy in an effort to fully automate and provide operational visibility and traceability of all ingredients in the bakery.

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Services

We Know How to Handle Yeast

For bakers looking for an integrated liquid cream yeast solution, we use a requirements-based design approach to adapt our standard design to meet the plants' specific requirements. We have iterated the design of the system over the past 35 years with the goal of simplifying operations and providing superior diagnostic tools for maintenance.

New System Design & Turnkey Installation

Elevate your system through seamless turnkey implementation, as we employ a strategic engineered approach that harnesses established designs to craft innovative solutions. Whether it's a new system design or upgrading an existing one, we tailor it precisely to your specifications and operational needs, ensuring optimal performance and efficiency.

Inspections

We offer yearly inspections that evaluate the level your plant is operating and meeting compliance, sanitation, performance, and maintainance requirements. Based off that evaluation, we then assess and provide a set of recommendations to remedy and unsatisfactory conditions.

Spare Parts

We offer replacement parts for current or legacy components, and alternatives for obsolete ones, ensuring the continuous functionality of your systems.

Onsite and Remote Troubleshooting & Support

Collaborating closely with you, our team optimizes system operations to achieve your CIP effectiveness, yeast management, and environmental sustainability objectives. Additionally, we offer adept process troubleshooting encompassing both automation and yeast/baking process integration challenges, ensuring smooth and efficient operations throughout.

System Upgrades

We can evaluate your current system and check for obsolescence risk, performance, and reliability. Based on that evaluation our expert team can recommend and perform system upgrades.

Liquid Cream yeast System

Typical Configuration

Dual 6,000-gallon glycol-cooled storage tanks
Static or dynamic flow ring main distribution with batching system integration
Allen-Bradley control system
IO-Link/ethernet sensors for maintenance diagnostics
Integrated Clean-in-Place (CIP)
- Single tank CIP system with ~90-minute CIP cycle time
- Three chemical configurations with metered dosing (caustic, acid, sanitizer)
- Steam or electric water heating
- Flow, concentration, and temperature process control with CIP verification records
- CIP verification records exportable to compliance database
- Automated process
- CIP Circuits: ring main, receiving, yeast tanks
- CIP optimized to minimize water, chemical, and energy use

HMI Screen

We work closely with bakers to fully integrate yeast and ingredient handling into their overall batch control strategy in an effort to fully automate and provide operational visibility and traceability of all ingredients in the bakery.

Keep it clean

CIP Systems

The food and beverage industry upholds unparalleled standards for cleanliness and quality, as evidenced by rigorous oversight from regulatory bodies like 3A, BRC, SQF, and FDA. Navigating these demanding requirements is a continuous endeavor, often straining labor costs for businesses striving to ensure consumer safety. Enter Systems Interface – your strategic ally poised to deliver a precise and effective solution, streamlining operations and bolstering compliance while optimizing your bottom line.

Full Process Trending

Graphical Temperature Charts
CIP Duration
CIP Alarms
Average Chemical Concentrations
CIP Cycles Selected and Performed

Process Verification & Monitoring

Flow Rates
pH Levels
Conductivity Levels
Temperatures

System Enhancements

PLC Upgrades for Robustness and Longevity
New HMI's for Ease of Operation and Troubleshooting
Programming Enhancements

Quality Control & Standards

FDA Regulations
Safe Quality Foods (SQF)
3-A Sanitary Standards