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BlogSolutions For Every BakeWHEN SUGAR COUNTS  Consumers will gravitate to foods with lower sugar content. Fortunately, most bread and roll products are naturally low in sugar. The 3% to 5%* sugar in their formulas will be largely utilized by bakers yeast during proofing. However, […]
May 26, 2020
BlogHome Baking with INSTAFERM®01Baking your way through anxiety or uncertainty is nothing new – in fact anxiety has been on the rise since 2016, according to the American Psychiatric Association, and baking has climbed with it. But with the pandemic confining millions to […]
May 13, 2020
BlogBread StalingBread staling can have a significant negative economic impact because of the costs for unsalable product, thrift store discounts, more-frequent distribution. Thankfully, bread softness can be improved and bread staling minimized by optimizing ingredients, processes, and packaging and by using […]
May 4, 2020
BlogThe Science behind Bread StalingAre you familiar with the term bread staling? Well it refers to these undesirable changes (other than microbial spoilage) that take place between the time bread is baked and consumed. Bakers that understand the different aspects of staling and the […]
Apr 8, 2020
NewsA Bread & Beer Experience at the Siebel Institute of TechnologyLallemand Baking recently hosted a Bread & Beer Experience at the Siebel Institute of Technology in Chicago. It was a fun and educational occasion to taste beer paired with different breads made with our products. Christian Von Der Heide and […]
Mar 30, 2020
NewsLallemand Presents at Lisbon University Nutrition Day ConferenceOn March 3rd, Lisbon University held a conference to mark Nutrition Day. Lallemand was happy to present on the Characterization of Chromium Binding in Lalmin® Mineral Enriched Yeast. This presentation, given by Lauri Valk from Lallemand Health Ingredients, was a […]
Mar 25, 2020
NewsWorkshop on the Art of Fermentation in Baking for Greater Toronto Area CustomersOn February 27th, 2020, Lallemand Baking North America organized a workshop on the Art of Fermentation in Baking in collaboration with Humber College. Twenty-four (24) participants of Greater Toronto Area from ten different companies, two baking colleges and one media […]
Mar 10, 2020
NewsDenmark wins Bronze medals at Coupe du Monde BoulangerieLallemand (DDGF) is a very proud sponsor of the Danish national baking team. During the recently held Coupe de Monde in Paris they achieved Bronze medals, with a very close finish. Congratulations to Japan, the World Champion who was followed […]
Jan 29, 2020
NewsLallemand Health Solutions announces 2019 Innovation Grant WinnerUnder the Rosell Institute for Microbiome and Probiotics Innovation Program umbrella, Lallemand Health Solutions (LHS) has recently held its first Canadian national funding competition in collaboration with Mitacs (www.mitacs.ca/en). This funding opportunity was created to stimulate innovative research in the […]
Dec 15, 2019
NewsThe Link Between Probiotics and Gut HealthBased on scientific evidence, probiotics are live microorganisms that provide benefits when consumed in sufficient amounts. Probiotics are often used to counteract antibiotic side-effects (diarrhea, constipation, cramping, ulcers, and bloating) due to the good bacteria being killed along with the bad bacteria. […]
Dec 9, 2019