Fermentis
Fermentis is the business unit of the Lesaffre Group dedicated to the development and sales of yeast and yeast products to the beer, wine, spirits and industrial ethanol sectors world-wide.
Chaired by Patrick Lesaffre, a member of the fifth generation of the family and headed by Didier Masy, Fermentis aims at developing innovative yeast products to offer end users improved technical and economical performance.
We strongly rely on the Group long-established expertise to take full advantage of its resources with regard to product sourcing, Quality Assurance, Research & Development, but also Human Resources and Legal and Financial support.
Much attention is paid by our dedicated fermentation specialists to new product development as this is a key to the success of Fermentis. Research programmes and applications trials are set and followed up in a timely way to offer both innovation and reactivity to our customers.
Fermentis has developed its own sales & marketing organisation to analyse customers needs, identify opportunities for innovation and bring newly-developed products to the market. The sales team comprises a communication department, a sales administration department and a strong technical sales force located both in our headquarters in Marcq-en-Baroeul, France, and in key areas throughout the world.
With such an organisation combining the know-how of an international group and the reactivity of a dedicated team focused on beer, fermented beverages, spirits and industrial ethanol, we are willing to exceed customers' requirements in both product quality and cost effectiveness. We will further reinforce our position of true expert and become a leading supplier to the industries of fermented alcohol worldwide.
Ingredients » Dry Malt Extracts
Both liquid malt extracts (LME) and dry malt extracts (DME) are produced by first simulating the germination of the barley grain with a process called malting. This procedure entails immersing barley in water to encourage the grain to sprout, then quickly drying the barley to halt the progress when the sprouting begins. Enzymes then begin to break down the starches in the barley and turn them to sugar. This sugar is called malt, or maltose. The quick drying step stops the sprouting, but the enzymes remain active.
The next step in the brewing process is to extract the malt sugar from the barley. This is done by "mashing", which further breaks down the starches. Brewers boil the grain in precisely heated water, dissolving the sugars and pulling them from the solid casing. The liquid produced from this is called wort. Wort is then concentrated by using heat or a vacuum procedure to pull the water from the mixture.