Lallemand Baking
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COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

Fermaid®

Better dough extensibility, machinability and reduced mix time

Fermaid® GSH products are natural, clean label reducing agents made of inactive yeast containing varying levels of glutatione. They can be used as dough relaxers to replace less label friendly L-cysteine to improve dough machinalbility and extensibility, prevent dough tearing, shrinkage and snap back during molding and sheeting and will allow mix time reductions.

Application

Fermaid® GSH yeast products can be used in a wide range of bakery applications, including pizza dough, tortilla, baguettes, bread, rolls, pastry dough, laminated dough, bagels, pretzels, Melba toast, rusks, etc.

 

Benefits

  • Process: Improves dough extensibility and machinability
  • Quality: Prevents dough shrinking and snap back in croissant, Danish pastry, pizza and tortillas. Optimizes bun shape
  • Energy savings: reduce mix time by 20%
  • Clean Label:  L-Cysteine replacer

Fermaid® products

Fermaid® Super Relax

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Inactive Yeast with medium GSH concentration; dosage level from 0.1 and 0.25 % on flour weight.

Fermaid® SSR

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lallemand-artisan-baking
Inactive Yeast with high GSH concentration; dosage level from 0.05 and 0.15 % on flour weight.
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