Our technologists boast their own know-how — unique recipes for making yeast that were used by ancient Sloboda masters long before them. Here, advanced equipment and technologies help traditional recipes produce a high-quality modern product that complies with international standards.

Thus, we are honored to offer the respectable  reader of these lines a revived quality of ancient Ukrainian baking practices!

We offer consistent quality of yeast.

Producing yeast comes along with a number of miraculous things and impenetrable subtleties.  To mention one, within a week one tube of pure culture can produce tens or even hundreds of tons of yeast!





From the very start of the process, when pure and unmodified culture is grown in the laboratory, experienced microbiologists monitor the invariability of characteristics for the ideal production of commercial yeast. Carefully selected cells grow in a nutritious environment like small children do. Best Ukrainian technologists efficiently ensure the quality of the propagation process which is repeated several times until the yeast mass is taken to the largest reservoir. Finally, resulting cells are flushed, cooled, filtered and packed into briquettes. Thus, latest technologies and, undoubtedly, professional magic help transform several dozen grams of the initial culture into top-quality yeast. Kharkiv yeast has a well-balanced quality-price ratio and corresponds to international standards.

Why do bakers admire us?

Because 365 days a year our yeast demonstrates consistent characteristics. This is made a reality through a rigid control over how required parameters of the entire production process are observed. Throughout this process no antibiotics, admixtures or preservatives are added. A well-balanced nutrition environment and optimal growth conditions ensure consistency of the vigor characteristic. And nothing to catch you unawared!

Sterility is an exceptional production requirement — first of all and above all!


Background.

From ancient times humanity has used yeast in baking without ever reflecting on its existence. Ancient peoples are believed to have been applying processes of leavened dough fermentation thousands of years ago. In the 17th century bakers started widely using brewer’s yeast. However, it was quick to spoil and unsuitable for long-distance conveyance. Invention of the microscope in early 19th century revealed the nature of the yeast cell, and later, in 1850, the method of producing compressed yeast was conceived. Gradually, production technology improved and, finally, in early 20th century underwent substantial modifications. The costly grain raw material was replaced with a by-product of sugar production — molasses. Over a century ago Louis Pasteur explained the nature of mysterious yeast microorganisms which render dough rich, bread tasty and aromatic.