Procurement Policy

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.

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.