A significant technological project of introducing a liquid yeast dosing system has been successfully completed at Žito bakery in Maribor, marking a new step towards a more sustainable and efficient production of bakery products. The project is the result of innovative cooperation between Žito, Lesaffre and Bering, who jointly designed and implemented a comprehensive solution – from the technical and technological design of the system to the supply, installation and commissioning of the equipment.
The new process equipment includes:
- a unit for storing two containers of liquid yeast,
- a unit for circulating and cooling yeast,
- three units for automatic dosing of liquid yeast into mixing vessels,
- automatic dosing of detergent for internal washing of equipment,
- and electro-pneumatic and mechanical installations with advanced automation.
The introduction of the system brings numerous advantages for the bakery and the environment:
- it represents a sustainable solution, as the use of liquid yeast avoids additional packaging,
- it enables a reduction in the carbon footprint of bakery products,
- it ensures a more active and cost-effective use of yeast compared to dried forms,
- it enables precise dosing and monitoring of quantities, which increases quality stability and production efficiency.
“At Žito, we strive for solutions that combine innovation, quality and sustainability. The introduction of the liquid yeast dosing system is an excellent example of how we are creating a more responsible future for the food industry with modern approaches and partnership cooperation. Specifically, in practice, this also means greater control over product quality and thus value for our consumers, buyers,” emphasized Irena Kurent, Production Director at Žito, upon the successfully completed project.
