Research knowledge and experimental knowledge with regards to the application of cane or beet molasses, or mixtures of the two kinds, for the instant dry baker’s yeast fermentation process specially and baker’s yeast production generally.

The research and practical knowledge about molasses treatment systems (mixing, clarification, sterilisation, flashing off and storage) with regard to the effect on fermentation of baker’s yeast in general and instant dry baker’s yeast in particular including the effect on the quality of the end product.

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