Lallemand Baking
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Mix Time Reduction & Dough Relaxation Solution

Reduce mix time while improving dough extensibility and pan flow

When wheat flour protein content varies from year crop to year crop, bakeries may struggle. Maintaining the same dough consistency is crucial for good machinability. Excessive dough elasticity may cause issues. The tearing of the dough on the production line, ovalization, shrinking and snap back problems can negatively impact pan flow and overall product quality.

Reducing agents can be used to obtain proper dough relaxation and reduce mix time. They can also help minimize the effects of flour changes. Improved dough relaxation will prevent both tight/elastic and undermixed doughs. Bakeries commonly use L-cysteine hydrochloride as a reducing agent. Unfortunately, since most of the L-cysteine is obtained industrially by hydrolysis of animal materials, such as poultry feathers or hog hair, bakeries must find alternative clean label reducing agents to meet consumer demand.

Lallemand Baking offers a natural and clean label yeast-based reducing agent which can be used to replace L-cysteine and bisulfites. The naturally rich in glutathione, our Fermaid® inactive yeast products help reduce the disulphide bonds between gluten protein chains during flour hydration contributing to dough relaxation and extensibility and better pan flow.


Application Guide and Video

Learn more on how our natural and clean label Fermaid® inactive yeast solutions can help reduce mix time while improving dough extensibility and pan flow, by downloading these Application Guides

Application Guide on Pan Flow

Application Guide on Mix Time Reduction

Application Guide on Pie Dough extensibility

Application Guide on Pizza Dough extensibility


Watch the video


Benefits of Lallemand Baking Fermaid® Inactive Yeast Solutions

  • 20% mix time reduction and improve dough consistency (machinability & extensibility)
  • Speed-up gluten network development, increase output, and save on energy & water cooling capacity. Accelerate processing of the pie dough, eliminating the need for dough retarding
  • Replace chemical reducing agents such as L-cysteine hydrochloride and sulfites
  • Reduce tearing, shrinkage, snap back and ovalization of the dough and minimize break & shred lines
  • Provide a more uniform crust color. Improve pie crust flakiness


Talk to one of our Baking Experts