Lallemand Baking
Germany - 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.

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Natural dough improver for better dough extensibility, machinability and reducing mixing time.




Fermaid® inactive yeasts reduce the tendency to tear of the dough surface and shrinkage when molding and sheeting the dough. Fermaid® also improves the crumb texture and pore structure without compromising in bread flavor.

At Lallemand we are producing Fermaid® by fermenting a specific baker’s yeast strain which is then dried and deactivated.


Fermaid® can be used for flour treatment or as a dough relaxer in a wide range of bakery applications, including pizza dough, tortilla, baguettes, bread, rolls, pastry dough, laminated dough, bagels, pretzels, Melba toast, rusks, etc.

The Glutathion (GSH) is the active compound of inactive yeast. It acts as a dough relaxing agent by breaking the bi-sulfite bond.



  • Improves dough machinability: improvement of dough extensibility
  • Shape optimization of final product: avoid shrinkage in croissant, Danish pastry, pizza and tortillas.
  • Label friendly: L-Cysteine replacer
  • Saves energy costs: reduced mixing time up to 20%
  • Clean Label
  • Non-GMO
  • Gluten-free
  • Kosher
  • Halal

Fermaid® products

Fermaid® SR

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

Fermaid® SSR

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