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.

Get to Know more About Vitamin D

VITAMIN D in North America

In North America, many people are not getting their recommended daily intake of 800 IU (20µg). A survey conducted for Lallemand revealed that 83% of the respondents believed that vitamin D plays a moderate-to-great role in maintaining or improving health.

Questions and answers

  • What is the reference intake for vitamin D?

The recommended daily intake in Canada for vitamin D is of 800 IU (20µg).

  • How much vitamin D can be added to bread?

Lallemand Vitamin D Bakers Yeast (VitaD® Yeast) is the only ingredient which can be used up to a maximum level of 400 IU (10 mcg) of Vitamin D per 100 grams of yeast-leavened baked goods, baking mixes and baked snack foods.

  • Does vitamin D survive the baking process?

Stability studies confirm that vitamin D is heat stable. The content of vitamin D in bread baked with vitamin D yeast is not affected by baking and is stable for up to 14 days after baking.

  • Do I need to adjust my baking recipes?

No – Lallemand VitaD® yeast contains the same good baking properties as our conventional baker’s yeast and can be used in all recipes. Try it out!