ACFC produces alcohol from molasses through fermentation & distillation. Unwanted constituents are removed and the ethanol concentrated to the required achievable purity.
Yeast
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.
Carbon Dioxide
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.
Bottled Spirits
ACFC uses treated water and flavour to blend Extra Neutral Alcohol (ENA) where the mixture is left to mature in blending tanks then bottled for the market.