Lallemand Baking
France - English   [ change ]

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.


Crusty and special bread application using Fermaid® XTR and Lal^Ferm® products.

Fermaid® XTR is a complete conditioner for improving dough stability, machinability, loaf volume, crumb structure, and softness of various breads produced by different processes. Fermaid® XTR can be used in all types of yeast raised bread products like bagels.

A bagel is a bread product, traditionally shaped by hand into the form of a ring from yeasted wheat dough, roughly hand-sized. Bagels are often topped with seeds baked on the outer crust


Name lbs. oz % (bakers percent) kg
Strong Bakers Flour 22 100 10.000
Fermaid®XTR 2 0.5 0.050
Salt 6 1.7 0.170
Sugar 10.5 3 0.300
Lal^Ferm® Fresh Bakers Yeast 3.5 1 0.100
Liquid Malt 7 2 0.200
Oil 3.5 1 0.100
Water ± 16 54 5.400


  1. Mix all ingredients for 3 minutes on low speed, then 8 minutes on high speed or until dough is fully developed
  2. Cut and shape into desired size
  3. Proof for approximately 1 hour or refrigerate overnight
  4. Bake at 400-420°F / 200-215°C for 12-15 minutes with 15 seconds steam
* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.