Lallemand Inc. is a privately-held Canadian company, and is a leading developer, producer and marketer of yeasts, bacteria and other microorganisms serving the baking, winemaking, distilling, ethanol, brewing, animal nutrition, dietary supplements, food, fermentation, pharmaceutical and plant care industries. Lallemand has more than 4,000 employees located in over 40 countries and active on all continents. Lallemand Baking supplies bakers yeast to bakers all around the globe and operates yeast plants in Canada, USA, Europe, UK, Russia and South Africa.
Florapan® Flavor & Texture: for your individual bread quality, improved bread taste and flavor and high quality baked goods. Works in bread and fine pastry applications
Florapan® Starter Culture: consistent high sourdough quality, portfolio to produce any type of sourdoughs, easy and economic one step fermentation possible and a well defined acidity note and improved crumb texture.
Lallevain®: 100% natural sourdough powder to enhance the flavor profile of your products without using a long fermentation.
Lal^Ferm® Quality Bakers Yeast: the new face for our North American fresh bakers yeast brands Eagle, Dakota and USA Yeast – same company, same quality. Fresh yeast for conventional, frozen, sweet and rich dough applications. Available in compressed, crumbled and liquid form.
FlexFerm®: Proof-tolerant fresh yeast for fresh, refrigerated dough processes for finished baked goods with little or no sugar.
Instaferm®: Instant dry yeast for conventional, sweet and organic dough applications, or for use in bread and pizza dry premixes.
InstaFerm® FlexFerm®: Proof tolerant dry yeast for fresh, refrigerated dough processes for finished baked goods with little or no sugar.
Instaferm® Vita D®: Vitamin D2 bakers dry yeast and premixes designed to replace the use of Vitamin D3 in bread, variety breads, buns, rolls and fine bakery products.
Fermaid®: Inactive yeast working as a natural dough conditioner for improving dough extensibility and machineablity. Can be used for a wide range of applications include pizza, baguettes, bread, rolls, pastry, laminated products, bagels and pretzels.
Brought to you by Lallemand Baking. Staling refers to the undesirable changes (other than microbial spoilage) that take place between the time bread is baked and consumed. Understanding the different aspects of staling and the factors that affect them can help bakers make better decisions about their formulas, ingredients, processes, and packaging. Aspects of [...]
Brought to you by Lallemand Baking. Probiotics and their role in gut health is become more popular with consumers. However, baking with probiotics can raise some difficulties. How can bakers take advantage of this trend? Food Trends: Adding probiotics According to a Markets and Markets report published in January 2019, the probiotics market is [...]
Brought to you by Lallemand Baking. Until recently, artisan bakeries have had the advantage of being more flexible in choosing their baking processes and ingredients to develop unique bread flavors. Now industrial bakeries can also have options if they pay attention to the fermentation steps. There is a general misconception that flavor compounds generated during [...]
Yeast not only leavens dough and gives it a light, sponge-like texture—it provides flavor, aroma and contributes to the nutritional value of bread. Here's how it functions in bread, and boosts the benefits of the final baked good. In baked goods, yeast has three main roles. Leavening The carbon dioxide gas produced by yeast [...]
This blog is part of a series of articles from the Lallemand Baking Update publication. See the full series here. Reducing agents are a type of dough conditioner used to reduce mix time and improve extensibility. They are used in bread to increase bakery throughput and to adjust for flour variation and [...]
This blog is part of a series of articles from the Lallemand Baking Update publication. See the full series here. Preferments are an essential part of the breadbaking process, impacting key attributes and development. To optimize your preferment, and final product, you'll need to understand how preferments work, and the [...]
This blog is part of a series of articles from the Lallemand Baking Update publication. See the full series here. Bread is an important foodstuff in everyday life. A healthy, balanced diet is the foundation of good health, and nutritionist and most health professionals recognize that bread should be part [...]
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