Full resolution (JPEG) - On this page / på denna sida - VII. Manufacturing Industries. Introd. by [G. Sundbärg] K. Åmark - 1. Articles of Food and Consumption. Introd. by Alf. Larson - Spirit Production. By Å. G. Ekstrand - Yeast. By Alf. Larson - Vinegar Factories. By Alf. Larson
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vii. manufacturing industries.
1901—05 ................102 30 778 1157
1906—10 ................97 27 006 1373
1910 ..................94 29 000 670
1911 ....................93 29 391 657
1912 ....................97 31833 597
Annually
No. of Production
breweries hi
Export
hi
From 1904, inclusive, Swedish punch has been subject to a stamp-duty of 60’
ore per liter.
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 arranged like distilleries. While, however, the
chief feature of an ordinary distillery is the production of alcohol, the main
end of yeast-factories is the manufacture of yeast. 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, the infusion of air into the yeast-mash
is an especially efficacious method of increasing the yield of yeast. Yeast
prepared in this way goes by the name of aerated yeast, in distinction to that
prepared without the infusion of air, which is called surface yeast. While of the
latter from 25 to 30 kg of yeast is obtained from 100 liters of spirits of 50 %■
strength, the figure for ærated yeast can be raised to 100 kg, or more, per 100
liters of spirits. Most factories now employ both these methods. Aerated yeast
is coijpdered 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 subjected to legislation until 1871. In that
year, the distilleries making German yeast were allowed to distil during the
otherwise prohibited months May—September. The oldest known, and until
1873 the only, yeast factories in Sweden were those at Humlegården in
Stockholm, and at Nacka in Stockholm Län. From 1885 onwards, the yield of yeast
has been entered in the reports of the distilleries. In 1912—13, the total
production of pure yeast amounted to 33 332 quintals, from 9 factories. —
Pure unmixed yeast is sold only exceptionally; in general potatoflour is added
to a weight of 1/i—1fi of that of the yeast.
The vinegar of commerce is, generally speaking, of two kinds: spirit vinegar,
prepared from alcoholic fluids by the agency of the vinegar bacillus with an
abundant supply of air, and wood vinegar, obtained by the dry distillation of
wood, principally that of leaf-trees. While spirit vinegar, as a result of its
method of preparation, is usually somewhat weak, containing less than 8 % of acetic
acid, rectified wood vinegar is manufactured wholesale as ice-vinegar with a
percentage of 100 of acetic acid, and must therefore be considerably diluted for use
in the preparation of food. The vinegar most in favour is wine vinegar,
imported principally from France. The manufacture of wood vinegar has
considerably increased of låte years, in consequence of the employment of the refuse
from the saw-mills for this industry.
In 1912, there were manufactured at 11 factories a total amount of 5 422 000
kg of vinegar, calculated as containing 10 % of acetic acid. The chief spirit
Yeast,
Vinegar Factories,
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