Post-fermentation processes yeasts

In the CBP it is necessary to create a dispersed bubble structure in the dough during mixing for subsequent inflation by yeast fermentation and thermal expansion. This bubble structure must be substantially retained through post-mixer processing. 

Primary fermentation proceeds in fermentation tanks, but at higher temperatures (18-24 °C) than bottom fermentation, and requires a total time of ca. 3 days. The yeast builds a solid cap at the top of the tank. It is skimmed off into individual fractions (hops flock, yeast flock, post-flock). The secondary fermentation is a very slow process and may continue in tanks or bottles. Top fermentation is used mostly in England and Belgium, while in Germany it is used in the production of Kolsch , Altbier and Weiss beer, a light tart ale made from wheat. 

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