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.

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Yeast Fermentation

YEAST PRODUCTION AND THE ART OF FERMENTATION

Yeast is a key ingredient in baking.

At Lallemand Baking we can support bakeries servicing their niche markets. In each of our yeast production factories we put in action our robust expertise, gained over a century of yeast manufacturing experience, to ensure that our bakers yeast behaves at the highest standards of quality, thus helping bakeries Raising Baking Standards.

The way yeast is grown and processed affects its composition, purity, and appearance. Getting more information about how yeast is produced can help evaluate and make proper use of our yeast in your own baking processes. Learn more about yeast fermentation by watching this video on The Art of Fermentation explaining Yeast Production and Breadmaking(turn up your audio)

QUALITY BAKERS YEAST YOU TRUST FOR CONSISTENT BAKING RESULTS

Bakers yeast acts as a leavening agent in baking bread and bakery products, where it converts the fermentable sugars present in the dough into carbon dioxide, a small amount of ethanol and aromatic compounds. Bakers yeast also contributes to the nutritional value, taste and texture of baked goods.

Bakers today face a variety of challenges — from consumers’ demands and taste trends, from production needs and even from regulators. The need for versatile ingredients is on the rise. Lallemand Baking’s continual innovation with yeast and bakery ingredients offers…

Solutions for Every Bake

As basic as yeast may seem, bakers can expect a product tailored to their needs. With today’s formulating and processing challenges, suitable ingredients are required. Processing ingredient solutions from Lallemand Baking can help fulfill these needs.

Organic Yeast Production

Organic foods are produced without the use of synthetic ingredients, including chemical pesticides, herbicides, fertilizers, hormones, antibiotics, bio-engineering, or ionizing radiation. Organic crops are produced by farmers who emphasize sustainable farming methods, use renewable resources and promote soil and water conservation. Organic certified yeast means that it was grown by fermentation on substrates derived from organic agriculture.
Yeast needs several nutrients to grow. Besides sugar and nitrogen, it also requires vitamins and minerals. In organic yeast production, these nutrients are provided by organic plant-derived ingredients such as molasses, cereals, or leguminous crops.
EC NO 834/2007 and 889/2008 Detailed Rules for Organic Yeast Production

  • Organic substrates must be used, with a maximum of 5% conventional yeast extract
  • For regulating pH, citric and lactic acid, sodium carbonate, and calcium chloride may be used
  • Gases for packaging must be nitrogen, oxygen, or carbon dioxide
  • For greasing and antifoaming, only vegetable oil maybe used

Through careful processing and a growing phase longer than that of conventional yeast, a high quality and well performing organic yeast can be produced.