A Better Way of Baking with Vitamin D

Naturally enrich bread with vitamin D yeast.

For decades, foods have been fortified with vitamins and minerals. By adding vitamin D, food producers provide an effective solution to give consumers much needed enrichment in their daily diet. Now, there is a more natural, cost-effective way of baking with vitamin D.

At Lallemand, we have developed a bakers yeast that naturally produces vitamin D. The result is a clean label ingredient that will boost the nutritional claims of your bread products.

How is it made?

The yeast is exposed to the ultraviolet sunlight. This starts the same reaction to produce vitamin D that our bodies do. The yeast is then heat inactivated to help with stability during a two year shelf life. When added to baked goods, these yeast strains provide a “Good” or “Excellent” source of Vitamin D content claims under FDA regulations.

Our Instaferm® VitaD® Premixes are simple blends composed of Vitamin D yeast (Saccharomyces cerevisiae) and wheat flour. These blends can be used in bread, rolls and fine bakery products for consistency in quality and vitamin D levels. The developed premixes make it convenient to accurately scale based on the flour weight. Plus they are made from 100% vegetarian origin ingredients.

The two developed premixes make it convenient and accurate to scale 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.

Also available:

  • Instaferm® VitaD® Plus Concentrate: consists of instant dried bakers yeast with considerably higher vitamin D concentration than regular INSTAFERM® yeast. It is obtained from a strain of Saccharomyces cerevisiae that is subject to the same production process as our regular INSTAFERM® bakers yeast and under controlled lighting conditions during part of this process. As a result some of its sterols are converted to vitamin D thus becoming a source of naturally occurring vitamin D2 , a vegetarian source as opposed to D3 coming from animal sources, and typically containing 2,000,000 ± 15% IU/100g.
  • Instaferm® Inactive VitaD® Plus Concentrate: This is pure Vitamin D2 bakers yeast (Saccharomyces cerevisiae) for inclusion in flours used for bread, variety breads, buns, rolls and fine bakery products. It must be blended with other ingredients to get the desired concentration. It is especially suitable for Vitamin D enrichment of flour.

These ingredients are a cost-effective way to add value, nutritional selling points to your product in a natural way.

To learn more about fortifying your product with VitaD, contact us.

2018-12-21T09:15:44-07:00

About the Author:

Jacinthe Cote
Dr Côté is a passionate nutritionist and an experienced food biotechnologist with a Bachelor’s degree in Nutritional Science and a Master’s degree in Food Science from McGill University. In 2011, Dr. Côté completed her Ph.D. in Biology at the INRS Institute Armand – Frappier. Throughout her career, Dr. Côté has developed a comprehensive experience in food innovation and manufacturing, mainly focused on Quebec local maple and cranberry products and yeast products. Besides her extensive work experience, Dr. Côté is the author of several scientific papers and of the nutrition guide “Desobesité,” published in 2005. In addition, she had been writing weekly columns in Quebec daily newspaper “LaPresse” for more than ten years.

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