Lallemand’s high-performance bakery enzymes
Explore their full range of high-performance bakery enzymes
Lallemand enzyme solutions support clean-label formulation, processing efficiency and consistent results in breads, pastries, sweet goods and more.
With Lallemand technologies, you can achieve:
- Better dough handling and machinability
- Greater volume and improved crumb structure
- Enhanced softness and freshness
- Stronger processing tolerance
- Reduced reliance on chemical emulsifiers
Discover Lallemand's bakery enzyme solutions
| Category | Products | Applications |
|---|---|---|
| Cellulase | Nutrilife® CEL 100 | Improves dough handling; enhances crumb structure in bread and rolls |
| Fungal Alpha Amylase | Nutrilife® FAA 460 | Enhances fermentation; improves volume in bread and cakes |
| Glucose Oxidase | Nutrilife® GOX 300 | Strengthens gluten; improves dough stability for bread |
| Lipase | Nutrilife® LIP 300 | Reduces emulsifiers; improves crumb brightness for pastries |
| Maltogenic Alphan Amylase | Nutrilife® MAA 300; LallZyme® MA True; LallZyme® MA Ultra; LallZyme® MA Extreme (GF) | Improves softness; slows staling; enhances eating quality for bread and sweet goods |
| Xylanase | Nutrilife® XYL 300; LallZyme® XC Total | Improves dough handling; increases volume; supports frozen dough performance |
| Protease | Nutrilife® BCW 100 | Dough relaxation for cookies, crackers and thin baked goods |
| Phospholipase | LallZyme® PL Forte | Improves emulsification; increases volume; enhances softness in cakes, muffins and pastries |
| Tri-Lipase (Not recommended with butter formulations) | LallZyme® TL Fit | Improves dough-proof stability and baked-good volume for sandwich bread, small goods, steamed bread, pasta and noodles |
Blends
| Category | Products | Applications |
|---|---|---|
| Cellulase + Xylanase | Nutrilife® XYL 102 | Better gluten development; increased bread volume; improved dough stability |
| Fungal Alpha Amylase + Xylanase + Cellulase | Nutrilife® FAA 103 | Freeze-thaw stability; better crumb structure; improved machinability and volume |
| Protease + Xylanase | Nutrilife® WAF 100 | Better batter stability; reduced water uptake; lower energy use; improved viscosity |
| Alpha-amylase + Maltogenic Alpha-amylase | LallZyme® MA Fresh | Improved crumb softness; slows staling; enhances eating quality in small baked goods |
Brenntag Specialties enters distribution agreement with Lallemand Bio-Ingredients Food Enzymes for Food & Nutrition in North America
Brenntag, the global market leader in chemicals and ingredients distribution, announced today an additional expansion of the exclusive business collaboration for food enzymes with Lallemand Bio-Ingredients Food Enzymes in North America. Through this expanded agreement, Lallemand—whose Nutrilife® baking enzyme range is renowned for its ease of use, high performance and formulation flexibility, will collaborate with Brenntag Nutrition & Food to deliver commercial and technical expertise and direct access to a comprehensive and growing baking enzyme portfolio for Brenntag’s U.S. and Canada customers.
Contact our bakery experts
At Brenntag, we partner with Lallemand to bring you a trusted portfolio of bakery enzyme solutions backed by more than a century of expertise in yeast, fermentation and enzyme innovation. Together, we help manufacturers improve dough performance, enhance quality and extend freshness across a wide range of baked goods.
Let us elevate your bakery formulations with targeted, high-performance enzyme solutions.