Yeast, 
Vitamin D is considered a nutrient of health concern by many government health agencies, and many people around the world do not get the recommended daily intake.
The importance of vitamin D to the body includes maintaining strong bones and teeth. It also helps with the function of the immune, nervous and muscular systems. There is emerging evidence showing that vitamin D may play a role in protection against various cancers, diabetes, high blood pressure, and glucose intolerance.
Where can we get
Our bodies can make vitamin D when sunlight hits our skin, but weak sunrays in winter and covering skin with clothing or sunscreen reduce vitamin D levels considerably, which may lead to vitamin D deficiency which can lead to osteomalacia amongst other health issues. Moreover, vitamin D is produced less and less by the body with advancing age. A 70-year-old’s body produces 75% less vitamin D than that of a 20-year-old when measured using the same amount of sun’s rays.
There are a limited number of dietary sources of vitamin D and most of them are found in animal products.
Adding vitamin D to our diet would help us to reach our much needed vitamin D level. To avoid serious health issues, bread fortification with vitamin D was used back in the 1940s. Now it is possible to also find vitamin D in your daily bread when bakers use Lallemand VitaD® Yeast products. Lallemand range of VitaD® Yeast products is a natural and vegetarian source of vitamin D that can be used to enhance the vitamin D content of baked goods, and in particular of bread.
Bakers yeast can naturally produce vitamin D when exposed to the ultra violet light of the sun, similar to humans. Lallemand has developed a process that treats yeast with UVB light to produce a natural and vegetarian source of vitamin D yeast which can be used in bread, baked goods and other food products.
EU Labelling Regulation No. 1169/2011 indicates that a minimum of 15% of the Recommended Daily Allowance in 100 grams (i.e. 0,75 micrograms of vitamin D) may be advertised with the words “contains vitamin D” or “source of vitamin D”, and a minimum of 30% of the daily requirement in 100 grams (i.e. 1,5 micrograms of vitamin D) with the words “high source of vitamin D”.
The reference intake for vitamin D in Europe is 5 µg per day. This is also the base for any advertisement within the EU. However, several European countries recommend even higher values, for example:
Depending on the product and type of yeast.
Lallemand VitaD® Yeast contains between 45 µg of vitamin D per 100 g of cube yeast and up to > 300 µg of vitamin D per 100 g of block yeast. The content is stated in the nutrition declaration provided with the product.
Our Premixes also vary depending on the product, with vitamin D contents from 34 µg/100g to > 600µg/100g.
Instaferm® VitaD® Premixes are simple blends composed of vitamin D yeast (Saccharomyces cerevisiae) and wheat flour for inclusion in bread, rolls and fine bakery products. Our premixes are made 100% from ingredients of vegetarian origin making them suitable for vegetarians and vegans. We also have gluten free formulations to match your specific needs.
Lallemand has developed different premixes to ensure absolute convenient and accurate scaling based on the flour weight.
yes
Stability studies confirm that vitamin D is heat stable. The content of vitamin D in bread baked with vitamin D yeast is not affected by baking and is stable for up to 14 days after baking.
WHITE BREAD:
VITAMIN D2 CONTENT, µg/100g BREAD
WHITE WHEAT BREAD:
VITAMIN D2 CONTENT, µg/100g BREAD
no
Type of product : Fresh yeast BRAND : Lal^Ferm
Type of product : IDY
BRAND : instaferm
Wheat bread direct method
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| Flour | 100% |
| Water | 61% |
| VitaD® yeast | 2% |
| Salt | 1.8% |
Kneading
4min + 17min
Pointing
20min
Proofing
2h 26°C
Baking
25min 255°C
Vita D2 %RDA (5µg/100g)
66%
High source of vitamin D 100g of this product cover more than 60% of the Recommended Daily Allowance in EU for vitamin D !
Wheat bread retarded dough
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| Flour | 100% |
| Water | 61% |
| VitaD® yeast | 2% |
| Salt | 1.8% |
Kneading
4min + 17min
Pointing
15min
Retarding
A night
Baking
25min at 255°C
Vita D2 %RDA (5µg/100g)
66%
High source of vitamin D 100g of this product cover more than 60% of the Recommended Daily Allowance in EU for vitamin D !
French traditional bread
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| Flour | 100% |
| Water | 65% |
| VitaD® yeast | 1% |
| Salt | 1.8% |
Kneading
5min+15min
Resting
45min 15-17°C
Proofing
2h30 flap after 1h15min
Resting
15min
Baking
23min 250°C
Vita D2 %RDA (5µg/100g)
28%
Source of vitamin D 100g of this product cover more than 20% of the Recommended Daily Allowance in EU for vitamin D !
Whole wheat bread with VitaD® premix
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| Whole wheat flour | 100% |
| Water | 65% |
| Lallemand Fresh yeast | 2% |
| Salt | 1.8% |
| Instaferm® VitaD® Premix | 0.2% |
Kneading
3min + 9min
Resting
30min + Knock down + 15min
Scale
and preshape
Resting
30min + final shape
Proofing
1h at 38°C
Baking
30min at 190°C with steam
Vita D2 %RDA (5µg/100g)
15%
Source of vitamin D 100g of this product cover 15% of the Recommended Daily Allowance in EU for vitamin D !
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