Lallemand has launched a new range of Instaferm VitaD premixes, which are blends composed of dried VitaD yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products. The premix gives more control and flexibility to bakers when they are considering the vitamin D enrichment of their bread formula, according to Montreal-based Lallemand.
The VitaD premix range offers the following advantages: delivers consistency with the same levels of quality and vitamin D levels every time, convenient and accurate scaling based on the flour weight, specific solutions for any batch size, made 100% from ingredients of vegetarian origin to make it suitable for vegetarians and vegans, replaces the use of vitamin D3 in bread recipes where “good” and “excellent” source of vitamin D content claims are desired and can no longer be achieved using vitamin D2 or D3.
Lallemand VitaD yeast, a vitamin D2 bakers yeast, may be used in yeast-leavened baked foods, baking mixes and yeast-leavened baked snack foods at a maximum level of 400 International Units (I.U.s) of vitamin D per 100 grams in the finished food, according to the U.S. Food and Drug Administration. In accordance with the Canada Gazette published by the Canadian government, vitamin D2 bakers yeast may be used safely in baked foods as a source of vitamin D2 up to 90 I.U. per 100 grams.
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