Torula Yeast

FSSC 22000

ISO 9001

Lallemand

Primary grown, torula-based dried whole cell or autolyzed yeast, produced by a unique process, delivering specific functionality and flavor notes to different food applications.

Produced at the Lallemand facility in Hutchinson, Minnesota, they are globally available.

TORAVITA® 054
An autolyzed yeast from primary grown Torula, naturally rich in nucleotides, glutamic acid and other savory relevant components, it is a perfect ingredient to round-up flavors

TORAVITA® 000
Basic product.
Clean taste and savory character.
Rich in natural flavor peptides, amino acids and other important flavor constituents, this yeast product is low in sodium and free of sulfites.

TORAVITA® 001
It has application in a wide variety of food systems where high quality and a uniform mild flavor are required.
It can be used in seasoning mixes as carrier for spices, oleoresins, and smoke flavorings.
Used at 0.3-0.9% in the finished product, it enhances meat flavors and adds savory notes to foods like meat and poultry applications, batters and bakery items, and low and reduced fat systems.

TORAVITA® 027
It may be used in any food system that requires heightened flavor impact when used at 0.5% on the finished product. Low sodium foods, poultry stuffing and seasoning blends for poultry or pork are typical applications.

TORAVITA® 029 SD
Toravita® 029 SD is a unique, low sodium, yeast autolysate that adds “salty” flavor without adding substantial sodium. This co-processed combination of potassium chloride and a yeast autolysate is significantly less bitter than potassium chloride alone. It also provides the flavor enhancement characteristics common to all of our autolyzed yeast products.

TORAVITA® 033
This product is especially suited for emulsion meat products and low-fat meat systems for moisture binding, emulsification, and msg replacement. It also provides brothy, savory flavor notes to food.

TORAVITA® 052
Low in sodium and rich in natural flavor peptides, amino acids, and other important

Autolyzed Torula Yeast

Conventional (Non-GMO)

Primary grown, dried whole cell torula inactive yeast. It is a specialty product range with the unique ability of delivering superb flavor carrier properties in different food applications, with distinctive savory notes and superior texture enhancement.

Lake States® production begun in 1948 in Rhinelander, Wisconsin. For over 50 years the site has been a leader in the development and commercialization of inactive dried torula yeast for the food industry, pharmaceuticals, industrial fermentations, animal feed, and pet food markets. Thanks to Lallemand investments, it is today the largest torula inactive yeast production site in the world.

The Lake States® products can be used to help to reduce the use of additives such as MSG and HVP. They are designed to impart savory notes, enhance texture and nutritional characteristics in foods. They are ideal for a broad range of processing temperatures and preparation techniques, including microwave.

LAKE STATES® TYPE B
Primary grown dried whole cell inactive yeast. It is an outstanding flavor carrier, with distinctive savory notes and texture enhancing properties: the original, classic product.

LAKE STATES® TYPE E
Primary grown dried whole cell inactive Torula yeast, is produced in Estonia and complies with NGP certification .

Dried Whole Cell Torula Inactive Yeast

Lalmin® is an inactivated whole cell yeast (Saccharomyces cerevisiae) product containing elevated levels of specific minerals and/or vitamins. It represents a highly valuable source of safe and bioavailable essential minerals, such as selenium and zinc, coupled with a natural reservoir of proteins, fibers and other essential nutrients.

Benefits
Bread enrichment
Vegetarian and vegan bread applications
Gluten-free applications
Natural, convenient and safe
Allergen-free
Non-GMO and NGP-verified
Clean-label

LALMIN® FE
Lalmin® Fe inactive yeast contains a highly valuable source of safe and bioavailable iron to enrich baked goods

LALMIN® ZN
Lalmin® Zn inactive yeast contains a highly valuable source of safe and bioavailable zinc to enrich baked goods

Baking Natural Yeast Vitamin and Mineral Enrichment

Instaferm® instant dry yeast is available in various formats:

8-9 g sachet
450-500 g and 1-20 kg vacuum pack
1000 kg superbag

INSTAFERM® 01
Instant Dry Yeast also known as Instaferm Red, ideal for all types of yeast-leavened products containing 0-8% sugar (lean dough)

INSTAFERM® 02
Instant dry yeast also known as Instaferm Gold, ideal for yeast-leavened products containing 3-25% sugar (sweet dough) and rich doughs.

INSTAFERM® 03
Organic instant dry yeast ideal for all types of organic yeast-leavened bakery products, such as bread, pizzas, rolls, etc.

INSTAFERM® 05
Instant dry yeast ideal for constant proofing results despite human errors, excessive wait time or delayed baking

Instant Dry Bakers Yeast

Organic

Made from pure strains of bacteria and yeast, our Florapan® Sourdough Baking cultures help minimize the risk of microorganism mutations and variations which tend to jeopadize the stability of the fermentation process and negatively impact the consistency of the bread quality.

Consistent high sourdough quality
Contribute varying degrees of sourdough flavor intensity and acidity
Ensures a more predictable fermentation flavor and timing, delivering successful results in successive production-runs.
Can be used in a one-step fermentation or in traditional multiple steps for all kind of sourdoughs styles (Detmolder-1; 2; or 3-step rye sourdough, French levain, Italian poolish, San Francisco type sourdough)
Convinient for industrial liquid fermentation
Florapan® Baking Cultures and Florapan® Flavor Enhancing Aromatic Yeast can be combined in sourdough applications.

Benefits
Natural
Provide a product with more consistent sour flavor profile
Clean label
Non-GMO
Gluten-free
Vegeratarian/Vegan

FLORAPAN® L62K
Sourdough Starter
Well-balanced lactic/acetic acid profile
For a stronger flavor profile
Yeast free baking possible
Industrial liquid fermentation systems

FLORAPAN® LA4K
Sourdough Starter
Independent and well rounded flavor
Right ratio of acetic to lactic acid in a single step fermentation
Developed for a broad application: rye sourdough, French levain, Italian polish, Portugese fermento
Controlled and safe fermentation process
Adjusted to industrial liquid fermentation systems

FLORAPAN® L77K
Fast Acting Homofermentative Sourdough Starter
Fast fermentation, highest acidity value already after 5-6h
Improve dough rheology
Mild lactic acid profile, no acetic acid
No overflowing: limited gas production

FLORAPAN® L73K
Traditional Homofermentative Sourdough Starter
High acidity after 12h – 16 hours
Mild lactic acid profile
Typical Mediterranean profile or Sandwich Bread production

Sourdough Baking Cultures

Essential® Fresh is a new technology based on the post-baking application of live yeast to packaged baked goods. It is produced of a strain of “Saccharomyces cerevisiae”. The yeast remains viable on the surface of the product and creates a controlled atmosphere within the package inhibiting mold growth and extending shelf-life. The primary mechanism of Essential® Fresh extending mold-free shelf-life is based on this viable yeast converting residual ethanol to mold-inhibiting metbolites.

After baking, cooling, and slicing, and before packaging, a prepared solution of Essential® Fresh is sprayed on the surface of the product to inhibit mold growth to extend mold-free shelf-life.

Essential® Fresh can also contribute to an enhanced taste and aroma.

Benefits
Clean label
Natural solution
Lower cost in use vs. traditional mold inhibitors
Label change is not required for products already containing yeast
Complete coverage is not required
Can be applied with simple spray equipment
Shelf life similar to calcium propionate if used by itself
Synergistic effect to further extend shelf life when used in combination with other mold inhibitors

Yeast Clean Label Mold Inhibitor

LalBrew® Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas. With medium-high attenuation, LalBrew® Verdant IPA leaves a soft and balanced malt profile with slightly more body than a typical American IPA yeast strain. This highly versatile strain is well suited for a variety of beer styles including NEIPA, English IPA, American Pale, English Bitter, Sweet Stout and Sours.

Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew® Verdant IPA:

Percent solids 93% – 96%
Viability ≥ 5 x 109 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Undetectable
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests.

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew® Verdant IPA yeast exhibits:

Fermentation that can be completed in 5 days.
Medium to high attenuation and moderate flocculation.

Aroma and flavor is dominated by apricot with notes of tropical fruit and balanced malt character.

The optimal temperature range for LalBrew® Verdant IPA yeast when producing traditional styles is 18°C (64°F) to 23°C (73°F).

Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

IPA Active Dry Yeast - Verdant

WildBrew™ Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, PA, USA.

(Patent pending N° PCT/US20 18/043 148). WildBrew™

Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew™ series is a great choice for innovative, sessionable sour beers with refreshing acidity and notes of stone fruit. With high attenuation, high flocculation and good head retention, WildBrew™ Philly Sour is an ideal yeast for traditional styles such as Berliner Weiss, Gose, American Lambic Style, American Wild Ales and its resistance to hops make it perfect for Sour IPA’s.

WildBrew™ Philly Sour is a pure strain of active dried yeast classified as Lachancea spp.

Typical Analysis of Philly Sour Yeast:

Percent solids 93% – 96%
Viability ≥ 1 x 109 CFU per gram of dry yeast
Wild Yeast Wild Yeast WildBrew™ Philly Sour will grow on wild yeast media including Lysine, LCSM and LWYM
STA1 gene Pure strain is STA1 negative
Contamination is undetectable by PCR test
Bacteria <1 per 1 x 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) WildBrew™ Philly Sour yeast exhibits:

Fermentation that can be completed in 10 days.
High attenuation and High flocculation.
Aroma and flavor is sour, red apple and stone fruit, notably peach.
The optimal temperature range for WildBrew™ Philly Sour yeast when producing traditional styles is 20°C(68°F) to 25°C(77°F).
In the Lallemand standard conditions wort, typical pH of 3.2-3.5 and titratable acidity of 0.1-0.4% lactic acid are achieved. Higher lactic acid levels will be achieved in worts that are higher in glucose.
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

Sour Active Dry Yeast - WildBrew™ Philly

Kveik is a Norwegian word meaning yeast. In the Norwegian farmhouse tradition, kveik was preserved by drying and passed from generation to generation. Kveik is the original, traditional dried yeast! The LalBrew Voss™ strain was obtained from Sigmund Gjernes (Voss, Norway), who has maintained this culture using traditional methods since the 1980s and generously shared it with the wider brewing community. LalBrew Voss™ supports a wide range of fermentation temperatures between 25-40°C (77-104°F) with a very high optimal range of 35-40°C (95-104°F). Very fast fermentations are achieved within the optimal temperature range with full attenuation typically achieved within 2-3 days. The flavor profile is consistent across the entire temperature range: neutral with subtle fruity notes of orange and citrus. Flocculation is very high producing clear beers without filtration or use of process aids.

Classified as Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Voss™ yeast:

Percent solids 93% – 96%
Viability ≥ 5 x 10 CFU per gram of dry yeast
Wild Yeast < 1 per 106 yeast cells
Diastaticus Undetectable
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort, LalBrew Voss™ yeast exhibits:
Fermentation that is completed in:

2 days at 40°C (104°F)
3-4 days at 30°C (86°F)
5-7 days at 25°C (77°F)
Medium to high attenuation and very high flocculation.
Neutral flavor profile across the temperature range with notes of orange and citrus.
The optimal temperature range for LalBrew Voss™ yeast when producing traditional styles is 35-40°C (95-104°F)
Lag phase, total fermentation time, attenuation and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort. Our research suggests that pitching LalBrew Voss™ directly into wort without prior rehydration will often result in better performance including

Ale Active Dry Yeast - Kveik

LalBrew New England™ is an ale strain selected specifically for its ability to produce a unique fruit forward ester profile desired in East Coast styles of beer. A typical fermentation with LalBrew New England™ will produce tropical and fruity esters, notably stone fruits like peach. Through expression of a β-glucosidase enzyme, LalBrew New England™ can promote hop biotransformation and accentuate hop flavor and aroma. LalBrew New England™ exhibits medium to high attenuation with medium flocculation, making it a perfect choice for East Coast style ales.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew New England™ Yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  1 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew New England™ yeast exhibits:

Fermentation that can be completed in 7 days, a bit slower than most ale strains. This is a normal and perfectly natural characteristic of this strain.

Medium to high attenuation and Medium flocculation.

Neutral to slightly fruity and estery flavor and aroma.

The optimal temperature range for LalBrew New England™ yeast when producing traditional styles is 15°C(59°F) to 22°C(72°F).

Lag phase can be longer when compared with other strains, ranging from 24-36 hours.

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

American East Coast Ale Active Dry Yeast - New England™

LalBrew Windsor™ – ale yeast is a true English strain that produces a balanced fruity aroma and imparts a slight fresh yeasty flavor. Beers created with Windsor are usually described as full-bodied, fruity English ales. Brewers choose LalBrew Windsor™ to produce beers that range from Pale Ale to Porter with moderate alcohol levels and the flavor and aroma characteristics of the best traditional ales. Traditional styles brewed with this yeast include but are not limited to Milds, Bitters, Irish Reds, English Brown ales, Porters and Sweet Stouts.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Windsor™ Yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥ 5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Windsor™ yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Medium attenuation and Low flocculation
Fruity and Estery flavor and aroma, typical of traditional English style ales
The optimal temperature range for LalBrew Windsor™ yeast when producing traditional styles is 15°C(59°F) to 22°C (72°F)
Windsor does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality ofthe wort.

English Ale Active Dry Yeast - Windsor™

LalBrew Nottingham™ is an English style ale yeast selected for its high performance and versatility for a wide variety of styles and fermentation conditions. Traditional styles brewed with this yeast include but are not limited to Pale Ales, Ambers, Porters, Stouts and Barleywines. In addition to these traditional styles, Nottingham can be used to produce Golden Ale, Kölsch, Lager-style beers, IPA, and Imperial Stout, among many others. LalBrew Nottingham™ is a relatively neutral ale strain that is stress tolerant making it a good choice for high gravity, sour and other challenging fermentation conditions.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Nottingham™ Yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Nottingham™ yeast exhibits:
Vigorous fermentation that can be completed in 4 days
High Attenuation and High Flocculation
Neutral to slightly fruity and estery flavor and aroma
The optimal temperature range for LalBrew Nottingham™ yeast when producing traditional styles is 10°C (50°F)* to 22°C (72°F)

*at lower temperature it is possible to ferment lager-style beers in all-malt wort within 9 days
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.


English Ale Active Dry Yeast - Nottingham™

LalBrew Munich Classic™ is a Bavarian wheat beer strain that can easily express the spicy and estery aroma profile typical to German wheat beer styles. This strain is simple to use over a wide range of recipe variations and fermentation conditions, making it a great choice for a number of traditional styles of wheat beer. A true top cropping yeast, LalBrew Munich Classic™ yeast can be skimmed off the top of classic open fermentation vessels in the traditional manner. Styles brewed with LalBrew Munich Classic™ include but are not limited to Weizen/Weissbier, Dunkelweizen and Weizenbock.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Munich Classic™ Yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Munich Classic™ yeast exhibits:
Vigorous fermentation that can be completed in 4 days
Medium to High attenuation and Low flocculation
Aroma and flavor is balanced with prominent fruity esters and spicy phenol notes of banana and clove.
The optimal temperature range for LalBrew Munich Classic™ yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

Bavarian Ale Active Dry Yeast - Munich Classic™

LalBrew Wit™ yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit™ provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Wit™ Yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Wit™ yeast exhibits:

Vigorous fermentation that can be completed in 4 days
Medium to High attenuation and Low flocculation
Aroma and flavor is somewhat estery with banana notes
The optimal temperature range for LalBrew Wit™ yeast when producing traditional styles is 17°C(63°F) to 22°C(72°F)
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

Belgian Wit Ale Active Dry Yeast - Wit™

LalBrew London™ is a true English ale strain selected for reliable fermentation performance and moderate  ester production that lets the flavors and aromas of malt and hops shine through. LalBrew London™ was  selected from the Lallemand yeast culture library, and is an excellent choice not only for brewing  Extra Special Bitter but for other authentic heritage UK styles like Pale Ale, Bitter and Mild. LalBrew London™ may also be used in the production of Ciders.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew London™ yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew London™ yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Medium attenuation and Low flocculation
Neutral to slightly fruity and estery flavor and aroma, allowing Malt aromas and flavors to shine through
The optimal temperature range for LalBrew London™ yeast when producing traditional styles is 18°C(65°F)  to 22°C(72°F)
LalBrew London™ does not utilize the sugar maltotriose (a molecule composed of 3 glucose units).
Maltotriose is present in wort in an average 10-15% of all malt worts. The result will be fuller  body and residual sweetness in beer. Be advised to adjust gravities and mash temperatures according to desired result.
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

English Ale Active Dry Yeast - London™

LalBrew Diamond™ – Lager yeast is a true lager strain originating in Germany. Chosen for its robust character, LalBrew Diamond™ – Lager yeast delivers excellent fermentation performance, and has the ability to  produce clean, authentic lagers. Traditional styles brewed with the Diamond include but are not  limited to Munich Helles, Dortmunder Export, German Pilsner, Bohemian Pilsner, American Pilsner,  Vienna Lager, Oktoberfest/Märzen, Dark American Lager, Munich Dunkel, Schwarzbier, Traditional Bock, Doppelbock, Eisbock and California Common.

Classified as a Saccharomyces pastorianus, a bottom fermenting yeast.
Typical Analysis of LalBrew Diamond™ yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 12°C (53.6°F) LalBrew Diamond™ yeast exhibits:
Vigorous fermentation that can be completed in 5 to 7 days
High attenuation and High flocculation
Neutral Flavor and Aroma, typical of traditional Lagers
The optimal temperature range for Diamond yeast when producing traditional styles is 10°C(50°F) to 15°C(59°F)

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

Lager Active Dry Yeast - Diamond™

LalBrew CBC-1™ has been specifically selected from the Lallemand Yeast Culture Collection for Cask and Bottle Conditioning applications due to its high resistance to alcohol and pressure. LalBrew CBC-1™ has a neutral flavor profile and does not metabolize maltotriose, therefore the original character of the beer is preserved after refermentation. The yeast will settle and form a tight mat at the bottom of the bottle or cask. LalBrew CBC-1™ is also well suited for primary fermentation of sweeter fruit beers or full-bodied, malty ales.
LalBrew CBC-1™ is also an ideal strain for primary fermentation of dry ciders, mead, and hard-seltzer. For simple sugar fermentations with appropriate yeast nutrition, LalBrew CBC-1™ achieves high attenuation with a clean and neutral flavor profile.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew CBC-1™ yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  1 x 1010 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

LalBrew CBC-1™ is a killer yeast, meaning it will secrete a toxic protein that can inhibit killer sensitive strains (most brewing strains are killer sensitive). While this is a positive yeast trait when conducting a pure fermentation/refermentation with CBC-1, extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross contamination with other brews.

Primary Fermentation

In Lallemand’s Standard Conditions Wort at
20°C (68°F) LalBrew CBC-1™ yeast exhibits:
Vigorous fermentation that can be completed in 3 days
Neutral aroma and flavor

LalBrew CBC-1™ does not utilize the sugar maltotriose (a molecule composed of 3 glucose units), and the result will be fuller body and residual sweetness in beer. Be advised to adjust mash temperatures according to desired result
The optimal temperature for primary fermentation with

Cask & Bottle Conditioning Active Dry Yeast - CBC-1™

LalBrew BRY-97™ is an American West Coast-style ale yeast that was selected from the Siebel Institute Culture Collection for its ability to produce high quality ales. LalBrew BRY-97™ is a neutral strain with a high flocculation ability that can be used to make a wide variety of American-style beers. Through expression of a beta-glucosidase enzyme, LalBrew BRY-97™ can promote hop biotransformation and accentuate hop flavor and aroma. Traditional ales made with LalBrew BRY-97™ include but are certainly not limited to Cream Ale, American Wheat, Scotch Ale, American Pale Ale, American Amber, American Brown, American IPA, American Stout, Russian Imperial Stout, Imperial IPA, Roggen/Rye, Old Ale and American Barleywine.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew BRY-97™ yeast:

Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew BRY-97™ yeast exhibits:

Vigorous fermentation that can be completed in 4 days
Medium to High Attenuation and High Flocculation
Aroma and flavor is neutral with slight ester notes.
The optimal temperature range for LalBrew BRY-97™ yeast when producing traditional styles is 15°C (59°F)  to 22°C (72°F)

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

American West Coast Ale Active Dry Yeast - BRY-97™

LalBrew Belle Saison™ is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison is a diastaticus strain that allows the brewers to achieve the high attenuation characteristic of this classic style. Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with LalBrew Belle Saison™ are fruity, spicy and refreshing.

Classified as a Saccharomyces cerevisiae var. diastaticus, a top fermenting yeast.
Typical Analysis of LalBrew® Belle Saison yeast:
Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Belle Saison™ yeast exhibits:

Vigorous fermentation that can be completed in 4 days
Very High Attenuation and Low Flocculation
Aroma and flavor is traditional of Saisons with citrus and pepper notes.
The optimal temperature range for LalBrew Belle Saison™ yeast when producing traditional styles is 15°C (59°F) to 35°C (95°F)
Saccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.


Belgian Saison Ale Active Dry Yeast - Belle Saison™

LalBrew Abbaye™ is an ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, LalBrew Abbaye™ produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures, LalBrew Abbaye™ produces darker fruit aromas and flavors of raisin, date, and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.

Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of LalBrew Abbaye Yeast™:
Percent solids  93% – 97%
Living Yeast Cells  ≥  5 x 109 per gram of dry yeast
Wild Yeast  < 1 per 106 yeast cells
Bacteria  < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Abbaye™ yeast exhibits:
Vigorous fermentation that can be completed in 4 days.
High attenuation and Medium to High flocculation.
Aroma and flavor is fruity and phenolic with a hint of alcohol.
The optimal temperature range for LalBrew Abbaye™ yeast when producing traditional styles is 17°C (63°F) to 25°C (77°F).
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.


Belgian Ale Active Dry Yeast - Abbaye™

Distributor

Lallemand is a privately-held Canadian company that specializes in the development, production, and marketing of yeasts, bacteria, and their derivatives. Lallemand provides microbiological solutions for dozens of different industries, from human and animal health and nutrition to baking, oenology, brewing, food ingredients, probiotics, and biofuels.

Lallemand has a proprietary bank of yeast and bacteria that includes thousands of genetically-identified strains. With the goal of reproducing, managing, and optimizing natural fermentation processes, Lallemand can offer their customers not only the precise microorganism or derivative that fits their unique needs, but also the support, knowledge, and expertise that comes with over a hundred years of continuous research in this field.

The company is organized into 11 technically-driven business units focused on various yeast and bacteria applications:

• Baking Yeast
• Animal Nutrition
• Health Solutions
• Oenology
• Biofuels and Distilled Spirits (fuel ethanol and spirits)
• Brewing
• Bio-Ingredients
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Other activities of Lallemand include ownership of a 65% share of the Macco Group, which produces specialty salts of organic acids and mineral salts.

Global leader in the development and production of yeast, bacteria and specialty ingredients

Primary grown torula inactive yeast with a hickory smoked flavor profile. With a traditional smoking process, the range can contribute mild to strong smoked flavor notes and overall flavor enhancement.

We love smoked products and barbecue flavor!

Bakon is a line of primary grown torula inactive yeast with a hickory-smoked flavor profile, achieved by a traditional smoking process. The range can contribute mild to strong smoked flavor notes and overall flavor enhancement.

BAKON® MEMPHIS STYLE
A traditionally smoked Torula yeast with distinctive and intense hickory wood notes.

It evokes the BBQ cuisine typical of Memphis.

BAKON® SFBN
Bakon® SFBN can be used in meats, meat emulsions, sausage, pork applications, soups, stews, snack foods, dry seasoning mixes, and vegetarian systems. It contributes a mild, bacon-like, hickory smoked flavor in addition to enhancing the overall flavor profile of the system. Used at 2-10% in the finished product, it may also masks off-flavors associated with soy.

BAKON® HFBN
Bakon® HFBN can be used in meats, meat emulsions, sausage, pork applications, soups, stews, snack foods, dry seasoning mixes, and vegetarian systems. Used at 0.5-3.0% in the finished product, it contributes a strong, bacon-like smoked flavor in addition to boosting the overall flavor profile of the system and may help to mask off-flavors associated with soy.

Lallemand

Hickory Smoked Torula Yeast

Lallemand