Production of fresh baker's yeast, dry yeast, baking specialties and spirits at the Schwarzenbach an der Saale site
Lallemand Deutschland GmbH
Schwarzenbach an der Saale, GermanyNew on Amplifa
About Lallemand Deutschland GmbH
Lallemand Deutschland GmbH produces and distributes fresh baker's yeast, dry yeast and specialty products for small, medium-sized and large bakeries as well as the food industry at its site in Schwarzenbach an der Saale (Upper Franconia). Every year, around 60 employees produce and ship more than 30,000 tonnes of yeast; capacity expansion enables up to 40,000 tonnes per year, meaning the plant supplies around 25 % of the German fresh baker's yeast market. Production takes place via fermentation in pure culture propagation stations, water removal by vacuum filtration and, for dry yeasts, in a special drying process; fully automated packaging delivers 0.5-kg blocks, 2.5-kg blocks as well as 12.5- and 25-kg bags. In addition, baking agents, dough preservers, starter cultures (Florapan) and inactive dry yeasts (Fermaid) are produced, as well as spirits such as neutral spirit, herbal stomach bitters and rum blends. Since 2025, the company has been an independent company owned by Lallemand-DHW GmbH (Vienna) and part of the Canadian Lallemand Group; organic-certified products are offered under the control body DE-ÖKO-037.
- Site
- Schwarzenbach an der Saale
- Processes
- Production of fresh baker's yeast by water removal from liquid fresh baker's yeast by means of, Production of dry yeast by vacuum filtration and a special drying process, Fermentation (yeast production, pure culture yeast propagation station), Packaging of yeast (0.5 kg blocks, 2.5 kg blocks, 25 kg bags, fully automated), Spirits production (grain spirit, neutral spirit 96 % vol., stomach bitters, rum blends), Production and distribution of fresh baker's yeast, dry yeast and specialty products, Technical application consulting, Factory outlet for spirits
- Materials
- Yeast Fermentation, Vacuum Filtration, Special Drying Process, Spirits Production
- Certificates
- ISO 9001, ISO 14001
- Founded
- 1862
- Employees
- approx. 60
- Industries
- Baked goods/Bakeries, Food industry, Spirits
- 01
Fermentation (pure culture yeast)
- 02
Vacuum filtration / water removal
- 03
Drying (dry yeast)
- 04
Packaging (fully automated)
- 05
Distribution to bakeries
Products and Processes
Yeast Fermentation
Industrial yeast production via pure culture propagation station and fermentation as the basis of all baker's yeast products.
Vacuum Filtration
Water removal from liquid fresh baker's yeast for the production of fresh and dry baker's yeast.
Special Drying Process
Processing of the filtered yeast into various dry yeasts such as Instaferm®.
Spirits Production
Production of grain spirit, neutral spirit 96 % vol., stomach bitters and rum blends.
Locations
Schwarzenbach an der Saale
DEProduction and administrative site (fresh and dry yeast, spirits)
- Lot size
- Package sizes 0.5 kg blocks, 2.5 kg blocks, 12.5/25 kg bags
- Materials
- Fresh baker's yeast, dry yeast, baking agents, spirits
- Pure culture propagation station
- Computer-controlled supervisory system for liquid yeast production
- Fully automated packaging lines
Products
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Production of fresh baker's yeast by water removal from liquid fresh baker's yeast by means of | – | – | – | – | Fresh baker's yeast |
| Production of dry yeast by vacuum filtration and a special drying process | – | – | – | – | Dry yeast |
| Fermentation (yeast production, pure culture yeast propagation station) | – | – | – | – | – |
| Packaging of yeast (0.5 kg blocks, 2.5 kg blocks, 25 kg bags, fully automated)Assembly | – | – | 0.5 kg – 25 kg | – | – |
| Spirits production (grain spirit, neutral spirit 96 % vol., stomach bitters, rum blends) | – | – | – | – | – |
2 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Pure culture yeast propagation station | – | – | – | 1927 | Schwarzenbach a.d. Saale |
| Packaging line (fully automated, 0.5 kg blocks, 2.5 kg blocks, 25 kg bags) | – | – | – | 1987-1993 | Schwarzenbach a.d. Saale |
Additional services
Quality
The plant maintains an integrated management system according to DIN ISO 9001 and DIN ISO 14001 and was certified accordingly in 1999 as the first yeast factory in Europe. Organic-certified products are managed under the control body number DE-ÖKO-037.
| Evidence | Schwarzenbach an der Saale |
|---|---|
| ISO 9001 | |
| ISO 14001 |
History
- 1862
Founding of a grain spirit and pressed yeast factory by Georg Friedrich Karl Giegold in Schwarzenbach a.d. Saale
- 1880–1890
Construction of a grain mill; first use of water power, installation of a steam engine and a still
- 1925
Acquisition of the recipe for Giegold stomach bitters
- 1927
Commissioning of a pure culture yeast propagation station
- 1960–1980
Expansion of the production buildings into a modern yeast production facility
- 1987–1993
Full automation of the yeast packaging lines; computer-controlled supervisory system for liquid yeast production
- 1990
Resumption of yeast sales in Saxony and Thuringia
- 1992
Foundation of Hefefabrik Giegold GmbH
- 1999
Joint venture Hagold Hefe GmbH; certification according to DIN ISO 9001 and DIN ISO 14001 as the first yeast factory in Europe
- 2003–2004
Acquisition of the baker's yeast business of Old Herold Hefe s.r.o (Trencin) and F.X. Wieninger GmbH & Co. KG (Passau)
- 2007
Lallemand becomes 100% owner of Hagold Hefe GmbH; the plant becomes part of the Lallemand Group
- 2012–2017
Increase of production capacity to up to 40,000 t of yeast
- 2018
Renaming of Hagold Hefe GmbH to Lallemand-DHW GmbH; new joint venture with Indawisa AG
- 2022
Closure of the Nuremberg-Buch site; relocation to Schwarzenbach a.d. Saale and Passau respectively
- 2025
Lallemand Deutschland GmbH becomes an independent company; sole owner is Lallemand-DHW GmbH, Vienna