Fermaid®

Natural dough improver for better dough extensibility, machinability and reducing mixing time.

Fermaid® inactive yeasts reduce the tendency to tear of the dough surface and shrinkage when molding and sheeting the dough. Fermaid® also improves the crumb texture and pore structure without compromising in bread flavor.

At Lallemand we are producing Fermaid® by fermenting a specific baker’s yeast strain which is then dried and deactivated.

Application

Fermaid® can be used for flour treatment or as a dough relaxer in a wide range of bakery applications, including pizza dough, tortilla, baguettes, bread, rolls, pastry dough, laminated dough, bagels, pretzels, Melba toast, rusks, etc.

The Glutathion (GSH) is the active compound of inactive yeast. It acts as a dough relaxing agent by breaking the bi-sulfite bond.

Benefits

Improves dough machinability: improvement of dough extensibility
Shape optimization of final product: avoid shrinkage in croissant, Danish pastry, pizza and tortillas.
Label friendly: L-Cysteine replacer
Saves energy costs: reduced mixing time up to 20%
Clean Label
Non-GMO
Gluten-free
Kosher
Halal

Fermaid® products

Fermaid® SR

Inactive Yeast with medium GSH concentration; dosage level from 0.1 and 0.25 % on flour weight.

Fermaid® SSR

Inactive Yeast with high GSH concentration; dosage level from 0.05 and 0.15 % on flour weight.

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