Lallemand Baking Presents at Bakerpedia Sessions

On June 13 and 14th Lallemand Baking participated at Bakerpedia Multigrain High-fiber Bread and Clean Label Bread Growth Hacking Sessions attended by bakeries and industry partners. On the first day our nutritionist Jacinthe Côté had the opportunity to discuss the health benefits of high fiber bread – what we know and what’s new, the effects of fermentation on fiber rich ingredients and finally on the dietary recommendations for fiber and label claims. On the second day she discussed the role of fermentation in baking and how yeast and sourdough can act as effective oxidizing, reducing and preservative agents in baking.