Research and practical knowledge about the pre-culture, culture, seed, mothers and commercial bakers and instant dry baker’s yeast fermentation process with regard to optimal starter yeast culture for different application of the final product ,starter yeast quantities, growth-rate, production quantities, fermentation concentration, additions of minerals, microelements and vitamins, alcohol-levels, protein and phosphate levels and other parameters in relation with molasses and other raw material efficiency, energy/including air/ consumption, quality in general and more specifically fresh gas development in dough, keeping quality and infection prevention for fresh and instant dry baker’s yeast production.

Methods to check the essential parameters with regard to the above mentioned.