Lallemand Baking Presents at the Sourdough Summit in Lucern

On May 9th Lallemand Baking participated at the Sourdough Summit which was attended by more than 350 bakers and industry partners from all over Europe. Organized by Richemont Craft School, this summit was a great platform for our nutritionist Jacinthe Côté to present new healthy bread concepts, such as bread made with Lallemand Baking VitaD Florapan pre-ferment and sourdough products to help treat vitamin D deficiency and improve glucose metabolism.

The benefits of sourdough baking are now well documented and supported by scientific evidence: It makes bread more digestible, increases its mineral bioavailability and lowers its glycemic index.