Enzymes for Every Baking Solution -- Lallemand - 5


Enzyme group

Lallemand Baking Solutions
enzyme offerings

Special features

Dough development
and process efficiency

Glutathione (natural
L-cysteine replacer, not
an enzyme), protease

Fermaid® SuperRelax,
Fermaid® SSR, Fermaid® P,
Fermaid® BCR II

Fermaid® SuperRelax and
Fermaid® SSR for pizza dough,
pie dough, flatbreads, bagels,
breads, buns and pie dough;
Fermaid® P for pie dough;
Fermaid® BCR II for crackers

Dough strengthening

Phospholipase, glucose
oxidase, xylanase,

Essential® ER 100, Essential®
ER 200, Essential® GR 1620,
Essential® 1019, Essential® PBR

Emulsifier replacement and/
or reduction, gluten reduction,
oxidation, general dough

Fresh keeping

Lipase, xylanase,
amylase (maltogenic,
bacterial, fungal)

Essential® Soft 1910, Essential®
Soft 1719, Essential® Soft 1413,
Essential® Soft ESL

Mono- and diglyceride
replacement, crumb softness,
retard staling, resilience,
freshness and shelf life improvers

Clean label

All enzymes, also

Essential® CL 732 specifically.
All other Lallemand Baking
Solutions products are
considered clean label.*

Can deliver various functions
regarding dough strengthening,
fresh keeping, oxidation/

* In the U.S. and E.U., all enzymes are considered clean label and need not be listed in the ingredient legend on packaging.
Bakers in Canada and Mexico should consult their regulatory authorities regarding labelling requirements.

ministration deems enzymes to be incidental
additives as processing aids (21 CFR 101.100).
This status exempts enzymes from inclusion
in the ingredient legends on food packaging.
The E.U. also does not require enzymes to
be declared by ingredient lists on consumer
products (EU 1169/2011 Article 20).
Regulations differ in Canada and Mexico. The Canadian Food Inspection Agency
considers enzymes to be food additives
that must be listed by common name (CFIA
Section B.016, Table V). Mexico also views
enzymes as food additives and allows them
to be listed by the generic name "enzyme"
(NOM-051 SCFI/SSA1-2010).
"When we sit down with bakers, we advise them that each bakery should ultimately determine how they may interpret the
regulations on enzymes and other ingredients," Mr. Fatula emphasized.
Recently enzymes have been applied to
specialized uses, including:

Lallemand_JuneEzine_.indd 5

* Acrylamide reduction
* Gluten-free formulating
* Sustainability
"Adding asparaginase can reduce acrylamide formation in baked goods by as much
as 97%," Mr. Fatula reported. "This is easily
implemented in bakery formulations where
the enzyme is added to the dough and used
as any other ingredient."
Another special case is that of gluten-free baked goods. Such items lack the
wheat flour that ordinarily provides the
starch and protein substrates upon which
many bakery-specific enzymes act, but as
Mr. Fatula pointed out, "Most gluten-free
products will contain some form of carbohydrates, fat, hydrocolloids, non-starch polysaccharides and, possibly, proteins that you
can target with enzymes."
Lallemand Baking Solutions has done
much application development work to
understand how enzymes can benefit gluten-free formulations. "What we have found
so far is that shelf life is one area of success,


8/12/2020 8:24:04 AM


Enzymes for Every Baking Solution -- Lallemand

Table of Contents for the Digital Edition of Enzymes for Every Baking Solution -- Lallemand

Enzymes for Every Baking Solution -- Lallemand - 1
Enzymes for Every Baking Solution -- Lallemand - 2
Enzymes for Every Baking Solution -- Lallemand - 3
Enzymes for Every Baking Solution -- Lallemand - 4
Enzymes for Every Baking Solution -- Lallemand - 5
Enzymes for Every Baking Solution -- Lallemand - 6