Full resolution (JPEG) - On this page / på denna sida - Second part - X. Manufacturing Industries. By Å. G. Ekstrand, Ph. D., Chief Engineer, Control Office of the Department of Finance - 1. Articles for Nutriment or Indulgence - Yeast - Vinegar Factories
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articles for nutriment or indulgence.
787
Yeast.
The yeast required for the baking of bread was formerly obtained from the
brewage of beer and small beer; it is now produced in factories established
solely for the purpose, usually after the manner of distilleries. While, however,
the chief importance in an ordinary distiller}’ centers round the production of
alcohol, in yeast-factories it is the amount of yeast to which attention is
principally paid. It should be mentioned that it is possible to some extent to
increase the yield of yeast at the expense of that of alcohol and vice versa. Thus,
fhe infusion of air into the yeast-mash is an especially efficacious method of
increasing the yield of yeast. Yeast prepared in that way goes by the name of
aerated yeast, in contra-distinction to that prepared without infusion of air,
called surface yeast. While of the latter from 25 to 30 kilogr. of yeast is
obtained from 100 liters of spirits of 50 the figure for aerated yeast can
be brought up to almost 100 kilogr. Most factories now employ both these
methods. Aerated yeast is considered to be less effective in use than
surface yeast.
The wholesale manufacture of yeast may be traced as far back as about
1850, but the industry was not made an object for legislation until 1871. In
that year, the distilleries making German yeast were allowed to distil during the
otherwise prohibited months May—September (see page 786). The oldest known
— and till 1873 the only — yeast-factories were those at Humlegården in
Stockholm and at Nacka in the vicinity of the capital. From 1885 onwards the yield
of yeast has been taken up in the reports of the distilleries. In 1900, the total
production amounted to 27,850 quintals (a quintal = 1-97 cwts.). — Pure
unmixed yeast is only exceptionally sold; in general, potato-flour to a weight of V*
up to */* of that of the yeast is mixed in with it.
Yinegar Factories.
The vinegar on sale is, generally speaking, of two kinds: vinegar of spirits,
prepared from alcoholic fluids by the agency of the vinegar plant with an abundant
supply of air, and vinegar of wood, obtained by dry distillation of wood,
principally that of leaf trees. While the vinegar of spirits, by reason of its method
of preparation, contains but little strength (less than 8 % of acetic acid), rectified
vinegar of wood is manufactured wholesale as ice-vinegar with a percentage of
100 of acetic acid, and must hence be considerably diluted for use in the
preparation of food. The vinegar most in favour is that of wine, imported
principally from France. A new variety of vinegar, at present but a curiosity, is
milk-vinegar or lactica, containing a diluted solution of milk-acid which for its
ta3te and as a conserving agency might possibly serve as a substitute for acetic
acid. — The manufacture of the vinegar of wood (menthol) has been considerably
extended latterly by reason of the employment of the refuse from the sawmills
to that end.
In 1900, 20,496 quintals (à 1*9 7 cwts.) of vinegar were manufactured at
14 factories. The chief firms are Th. Winborg & Co., Stockholm, making
vinegar of spirits, and W. Wendt, Perstorp, making vinegar of wood; these two
turned out more than 60 % of the total manufacture. In 1900, 37,037 kilogr.
of vinegar and acetic acid were imported, chiefly from France. The exports
were 111,615 kilogr. to Denmark, Norway, and the German Empire.
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