LallZymeĀ® specialty baking enzymes
LallZymeĀ® baking enzymes, derived from Lallemand’s proprietary yeast technology, are tailored to meet the needs of bakery ingredient companies.
Our product line include enzymes with exceptionally high concentrations, ideal for crafting unique solutions for multiple applications.
When LallZymeĀ® customers combine the different functionalities of our enzymes into their unique solution, it is then that they unlock the true power of enzymes for their innovation.
We know the smallest things can have the biggest impact.
Discover Our LallzymeĀ® portfolio
LallZymeĀ®Ā MA True is a maltogenic-amylase to improve the moistness, extended eating quality/shelf life of bread with an excellent resilience and springiness of the slice/crumb.
LallZymeĀ® MA True is suitable for white-, whole wheat- / multi-grain soft sandwich bread and other applications which require a better resilience and springiness of the bread crumb.
LallZymeĀ®Ā MA Fresh is an enzyme preparation to improve the moistness, softness of the crumb, and eating quality of bread.
LallZymeĀ®Ā MA Fresh is suitable for soft sandwich bread and small goods to obtain the desired moistness and freshness of the final product.
LallZymeĀ®Ā MA Max is a maltogenic amylase to improve moistness, extended eating quality/shelf life of bread with an excellent resilience and springiness of the slice.
LallZymeĀ®Ā MA Max is suitable for white-, whole wheat/ multi-grain soft sandwich bread and other applications which require a better resilience and springiness of the bread crumb.
LallZymeĀ®Ā MA Ultra is a maltogenic-amylase to improve the moistness, extended eating quality/shelf life of bread with an excellent resilience and springiness of the slice.
LallZymeĀ®Ā MA Ultra is suitable for white-, whole wheat- / multi-grain soft sandwich bread and other applications which require a better resilience and springiness of the bread crumb.
LallZymeĀ® MA Extreme is a maltogenic Ī±-amylase to improve the moistness, extended eating quality/shelf life of bread with an excellent resilience and springiness of the slice.
LallZymeĀ®Ā MA Extreme is suitable for white, whole wheat/ multi-grain soft sandwich bread and other applications which require a better resilience and springiness of the bread crumb.
LallZymeĀ® PL Forte is a lipase to improve the process and fermentation tolerance which results in a better texture and strength of the crumb and a better volume and shape of the bread.
LallZymeĀ®Ā PL Forte is suitable for white, whole wheat and multi-grain bread.
LallZymeĀ® PL Forte CU is a lipase to improve the process and fermentation tolerance which results in a better texture and strength of the crumb and a better volume and shape of the bread.
LallZymeĀ®Ā PL Forte CU is suitable for white, whole wheat and multi-grain bread.
LallZymeĀ®Ā TL Fit is a tri-lipase to improve the crumb texture and softness of sandwich bread, small goods, steamed bread, pasta and noodles.
LallZymeĀ®Ā TL Fit is often used to replace mono-diglyceride.
LallZymeĀ®Ā GO Sec is a Glucose Oxidase enzyme to improve the dough consistency, a drier and firmer dough to improve the process ability which results in a better crumb strength and a better and more uniform shape of the bread.
LallZymeĀ®Ā GO Sec is suitable for White, Whole Wheat and Multi-Grain bread.
The LallZymeĀ® portfolio is balanced with softening and dough strengthening enzymes
Why choose us
- Global team of baking experts: With experience in multiple baking processes.
- Specialized technology: From Lallemandās own fermentation and enzyme technology.
- The Trusted Name in Fermentation: Our portfolio has increased over the years, but the Family company name has remained intact, just like our focus on quality, service and co-operation.
- Collaboration in innovation: Lallemand is your Global innovation partner.
- Simplified Solutions: We break-down complex networks as it is our goal to make doing business with us easier.