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.

Clean Label Enzyme Solutions

Baked goods your customers dream of, without ingredient names they can’t pronounce

As consumers are getting more educated, reading labels, comparing prices, they are demanding “clean label” products, bakeries need to remove chemical sounding ingredients

Lallemand Baking Solutions can help bakeries overcome this challenge. Our enzyme-based products from our Essential® dough improvers portfolio are designed to replace chemical oxidizers, emulsifiers, strengtheners and softeners, and reduce added gluten or sugar without impacting your dough properties and product qualities.

 

Video

Learn more on how to get rid of the unfriendly label ingredients, and at the same time enhance product quality, improve production tolerance and extend shelf life

Watch the video

 

Benefits of Lallemand Baking Clean Label Solutions

  • Replace chemical oxidizers (bromates, ADA, iodates) without negatively impactive dough development, machinability and stability
  • Replace chemical emulsifiers and dough strengtheners (DATEM, EMG, SSL) without negatively impacting dough stability, loaf volume or crumb structure
  • Reduce levels of added gluten without jeopardizing loaf volume
  • Reduce the amount of added sugar while maintaining good bread volume and appearance
  • Replace chemical softeners (mono- and diglycerides, distilled monos) and maintain good crumb softness and moistness throughout shelf life

 

Talk to one of our Baking Experts