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How Frozen Dough Affects Bread QualityThe Baker’s Guide to Cryoresistance Unveil the secrets of yeast cryoresistance with Lallemand Inc.’s comprehensive volume. Understand the trade-offs between trehalose and protein, and how to optimize your frozen dough’s performance. This guide is a must-read for bakers aiming to […]
How to Evaluate a Cream Yeast SystemOptimize Your Baking with Cream Yeast Elevate your baking operations with the precision and quality of cream yeast. Our guide offers a deep dive into the calculations and conversions necessary for integrating cream yeast into your production. Understand the significant […]
Improving Bread SoftnessEnhancing Bread Quality with Starch-Degrading Enzymes Elevate your baking with our comprehensive guide on starch-degrading enzymes. Understand how different types of amylases, classified by their reaction products and action patterns, contribute to the softness and resilience of bread. Our guide […]
Standardizing Enzyme Levels in FlourOptimizing Baking with Enzyme Activity in Flour Enhance your baking processes by understanding the crucial role of enzyme activity in flour. Our guide explains the various methods for measuring amylase activity and the importance of standardizing enzyme levels for consistent […]
Working with PrefermentsOptimizing Bread Quality through Preferments Discover the key to exceptional bread-making with Lallemand Inc.’s ‘Measuring pH and TTA in Preferments’. This volume delves into the technical aspects of preferment fermentation, offering strategies to enhance flavor and texture. Download the guide […]