Lallemand Baking
Global - 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.

You are viewing the global version of the site.
To view content for your region:
Close

Organic Yeast Fermentation

The organic market is one of the fastest-growing food sectors in the world: fueled by an increasing demand for healthy and more natural food and a growing respect to the environment. By using organic yeast, producers are able to effectively tap into this growing, high-value market.

At Lallemand Baking we can support bakeries wanting to service the organic market. In our certified organic yeast production facilities we put in action our robust expertise, gained over a century of yeast manufacturing experience, to ensure that our organic bakers yeast behaves at the highest standards of quality.

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 & 889/2008 

The following detailed rules must be followed for the production of organic  bakers yeast:

  • 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.