The molasses produced as the final run-off in sugar manufacturing is used as feed stock to produce yeast. The composition of molasses and hence its fermentation properties are essentially determined by the nonsugars in sugar beets, but are also affected by the processes in the sugar factory. This paper discusses the question what effects changes in sugar manufacturing technology and use of processing aids have and can have. Experience at Südzucker has shown that technical developments, including the introduction of processing control techniques, have led to better process management and consequently to more careful treatment of the product. These developments, connected with increases in capacity, energy saving and emission reduction, have restricted and lowered, rather than increased, the employment of processing aids. The selection of new processing aids is subject to strict rules within the framework of the Südzucker quality management system, which the paper describes. A fermentation test, linked to a discriminating programme of analyses for chemical and physical indicators, is applied to assess the properties of molasses. This broadly conceived analytical programme, tailored to the specific requirements of molasses fermentation, forms the basis for the interpretation and classification of various molasses properties. Südzucker thereby seeks to contribute actively to ensure that molasses continues to be a reliable feedastock for the manufacture of baking yeast.
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