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ACFC produces alcohol from molasses through fermentation & distillation. Unwanted constituents are removed and the ethanol concentrated to the required achievable purity.
ACFC produces baker’s yeast used as a leavening agent in baking bread and bakery products. It’s available in two forms; wet yeast and dry yeast.
ACFC gets its raw CO2 gas from the alcohol fermentation plant, which is then purified in several stages, compressed and cooled to produce liquid CO2.