Lallemand Baking
Global - English   [ change ]
You are viewing the global version of the site.
To view content for your region:
Close

Yeast Fermentation

The way yeast is grown and processed affects its composition, purity, and appearance. Information about yeast production can help bakers judge and use yeast better in their own processes.

The Art of Fermentation

 

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.