LallZyme®
Smart Science/ Better Baking
LallZyme® specialty baking enzymes
LallZyme® is Lallemand’s specialized enzyme platform for baking applications, offering high-concentration, single enzymes designed for expert formulators who need targeted functionality and advanced performance. Leveraging our own production facilities and unique expertise in yeast, LallZyme® enzymes are obtained through precision fermentation, ensuring purity and consistency.
Backed by Lallemand’s dedicated team of baking application specialists and uncompromising quality standards, LallZyme® enzymes are the product of decades of biotechnology expertise.
LallZyme® enzymes are developed at Mascoma, Lallemand’s innovation hub. These enzymes benefit from advanced yeast genome technology, high-throughput screening, and strong academic partnerships – accelerating discovery, validation, and scale-up.
LallZyme® allows expert formulators to confidently innovate and differentiate in complex bakery systems, supported by a trusted global leader in fermentation solutions.
Discover Our Lallzyme® portfolio
LallZyme® 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. . Available in concentrated form as MA Ultra.
LallZyme® 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.
LallZyme® MA Fresh is an enzyme preparation to improve the moistness, softness of the crumb, and eating quality of bread.
LallZyme® MA Fresh is suitable for soft sandwich bread and small goods to obtain the desired moistness and freshness of the final product.
LallZyme® 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.
LallZyme® 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.
LallZyme® Prestige XXL is a enzyme-based performance block designed specifically for low-aerated cake applications such as muffins, pound cakes, and sweet breads.
LallZyme® Prestige XXL enhances product quality by improving volume and shape, delivering a softer, moister texture, and extending the fresh, melt-in-the-mouth eating experience.
Available in select geographies, please contact us to know more.
LallZyme® 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.
LallZyme® PL Forte is suitable for white, whole wheat and multi-grain bread.
LallZyme® GO Surgo is a multipurpose glucose oxidase that delivers consistent dough strength, volume and process reliability across flours, formulations, and processing conditions.
LallZyme® GO Surgo is suitable for lean white bread, crusty bread, burger buns and rolls as well as extruded bread applications.
LallZyme® is Lallemand’s specialized baking enzymes platform, offering high-concentration, single enzymes produced through precision fermentation - designed for expert formulators who need targeted functionality and advanced performance.
Why choose us
- Global team of baking experts: We are scientists dedicated to unlocking the full potential of enzymes.
- The Trusted Name in Fermentation: We have a longstanding expertise and reputation as a reliable leader in fermentation solutions for the food industry.
- Specialized technology: With our in-house R&D and production, we excel in producing high-quality yeast-based enzymes.
- Collaboration in innovation: We humbly share our knowledge to improve our customers’ baking solutions through ongoing support and collaboration.
- Fast time to market: Our R&D framework and global capabilities accelerate time-to-market.