For more than 100 years, Lallemand Baking has been shaping the science of fermentation. Today, that expertise extends well beyond yeast. At südback, the company presents its complete offer: yeast, sourdough and functional ingredients working together as one integrated solution for bakers worldwide.
From Yeast to a Complete Portfolio
Lallemand Baking‘s roots run deep in yeast (fresh, dry, and liquid) through brands trusted across generations, including Lal^Ferm, Wieninger Hefe (with a German heritage dating back to 1861), Hefe Schweiz, and Malteserkors, among other yeast brands on show, as well as a complete offer of organic yeast produced at its plants in Switzerland and Germany. Building on this foundation, the company has grown its ingredient range through AIT Ingredients, Fermaid, Florapan, and Essential, bringing enzyme solutions, dough conditioners, and other functional ingredients and sourdough culture under the same roof as its fermentation expertise. The result is a single point of contact for bakers who once had to source yeast and functional ingredients separately.
A Partner for Every Scale
Lallemand Baking works with bakers of every size, from independent artisans to large-scale industrial producers. Its team combines deep technical knowledge of fermentation with hands-on application expertise, helping customers solve real production challenges: improving dough handling, extending shelf life, and maintaining consistent quality at volume, all while remaining a reliable partner for its customers’ yeast supply. This dual focus on craft and scale reflects how the baking industry itself is evolving, and how Lallemand Baking has evolved alongside it.
Lallemand Baking backs its complete offer with a global network of more than 12 bakery centers, including a dedicated innovation center, and 26 production facilities, comprising 6 blending sites, 19 yeast plants (of which 14 are in Europe), and one specialty flours site, serving bakers in more than 80 countries. This infrastructure draws on Lallemand’s strength: more than 6,600 people across more than 60 production plants worldwide, giving Lallemand Baking the scale and technical resources to support customers of every size.
With production and technical support across Europe, Lallemand Baking maintains close ties to regional baking traditions, including Germany’s strong culture of rye and specialty breads. This local expertise, combined with the company’s international reach, allows Lallemand Baking to bring both global know-how and market-specific solutions to bakers across the DACH region.
Live at the Booth
At Hall 10, Stand 10C30, a live bakery brings the full portfolio into practice. Visitors can see yeast and ingredients used together in real recipes, designed for both artisan and industrial applications, including regional specialities like potato bread, the typical Swiss Bürli, and the distinctive curry and lentil bread. The live demonstrations offer a direct, hands-on way to experience how fermentation expertise and functional ingredients combine to improve texture, flavour, and shelf life.
Join Lallemand at südback
Lallemand Baking will be at südback from October 24 to 27, 2026, in Stuttgart. Visit Hall 10, Stand 10C30, to see how a century of fermentation know-how and a growing ingredient portfolio combine into one complete offer for the baking industry.
