oxygeny' yeast ma4ufasturer is intent on producing yeast cells, so they will blow air into the process to maximise th" growti oiy"u.,..ttr. In some rapid bakery processes such as the crroiteywooa and spiral mixer it is fert that iuitialrv incorporating air ;&; by-ipptying air pressure in the Tweedy mixer or bicause the spirar mixer iri"o.porur", air it will encourage the proliferation of yeasi cens