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.

Technology

Yeast: A Natural Source of Vitamin D

Bakers yeast can naturally produce Vitamin D when exposed to the ultra violet light of the sun, similar to humans.

Lallemand has developed a process that treats yeast with UVB light to produce a natural and vegetarian source of Vitamin D yeast which can be used in bread, baked goods and other food products.

Thanks to their yeast rich in vitamin D, Lallemand Baking can offer bakers the possibility to make bread a daily source of Vitamin D.

Why is Vitamin D Important?

Vitamin D is considered a nutrient of health concern by many government health agencies, with many people around the globe not getting their recommended daily intake. Vitamin D’s importance for the body includes maintaining strong bones and teeth, assisting with muscle, nerve and immune system function. There is emerging evidence to show that Vitamin D may play a role in protecting against various cancers, diabetes, high blood pressure and glucose intolerance.

Where Can We Get Vitamin D?

Our bodies can make Vitamin D when sunlight hits our skin, but weak sunrays in winter and covering skin with clothing or sunscreen reduce Vitamin D levels considerably, which leads to rickets in children and osteomalacia in adults. Moreover, vitamin D is produced less and less by the body with advancing age. A 70-year-old’s body produces 75 percent less vitamin D than that of a 20-year-old when measured using the same amount of sun’s rays.

There are a limited number of dietary sources of Vitamin D and most of them are found in animal products.

Adding vitamin D to our diet would help us to maintain our needed vitamin D levels. To avoid these serious health issues, bread fortification with Vitamin D was used back in the 1940s.

Now it is possible to also find vitamin D in your daily bread when bakers use Lallemand VitaD® yeast and products.

Lallemand range of VitaD® Yeast products is a natural and vegetarian sources of Vitamin D that can be used to enhance the Vitamin D content of baked goods, and in particular of bread.

NEW VITAD® YEAST PRODUCTS in North America

Instaferm® VitaD® Premixes are simple blends composed of Vitamin D yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products. Our premixes are made 100% from ingredients of vegetarian origin making them suitable for vegetarians and vegans.

Lallemand has developed two premixes to ensure absolute convenient and accurate scaling based on the flour weight.

  • Instaferm® VitaD® Premix SB:

Designed for scaling in 50-275 LBS batch size bread recipes, contains 1360 IU (34 mcg) Vit D/gram and can be used at a usage rate of 0.1-0.4% on flour weight.

  • Instaferm® VitaD® Premix LB:

Designed for scaling of 400-1300 LBS batch size bread recipes, contains 4400 IU (110 mcg) Vit D/gram and can be used at a usage rate of 0.04-0.12% on flour weight.