Pan Bread, Buns and Rolls - Emulsifier Replacement

Bake with Confidence Using Clean Label Enzymes Say goodbye to chemical emulsifiers and hello to Lallemand’s Essential® ER series. Our carefully selected enzyme blends are designed to maintain the strength and extensibility of your dough, ensuring an improved oven spring and loaf volume. With potential cost savings and a more uniform crumb texture, our clean label solutions are the future of baking. Contact us for a customized solution that meets your bakery’s unique needs.

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Published Oct 5, 2023 | Updated Jun 4, 2024

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