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BlogOvercoming the Gluten-Free Baking ChallengeAfter all it looks like the gluten-free diet isn’t just a fad, but rather, it’s becoming a lifestyle trend that is here to stay – and growing at an alarming fast rate! While gluten-free foods are generating billions of dollars in sales, many consumers believe that the sensory qualities of these baked goods is lacking – but what exactly is gluten, why are so many people avoiding it, and how can Lallemand help bakers offer high quality gluten-free products? Read this article to find out.
Feb 9, 2021
BlogWho wants more fiber?High fiber products are taking the baked good isles by storm. Touted for its numerous potential health benefits, asides from “keeping you regular”, high fiber bread is increasingly sought out by customers. But what exactly is fiber, why is it so good for health, and how can Lallemand help bakers add more fiber to their bread formulations? Read this article to find out.
Jan 14, 2021
BlogIs your pizza dough raising for the occasion?! Nowadays pizza manufacturers have a very challenging job to get done! To meet consumers’ demand for authentic products they need to make a pizza crust with fresh taste using the most natural Clean label ingredients. In some instances, if pizza […]
Dec 15, 2020
NewsWebinar Update: Managing short-term and long-term bread softnessDespite their everyday production constraints, bakeries have to strive to provide consumers with ever fresh, flavorful bread made with clean label ingredients, not just at the moment of purchase but also during storage at home. Stale bread is the cause […]
Dec 2, 2020
NewsSeminar: Managing short-term and long-term bread softness without the gumminess AGF (Arbeitsgemeinschaft Getreideforschung) Online Seminar November 19th at 3 p.m. central European time Everyday bakeries face production constraints. And at the same time, consumers want ever fresh, flavorful bread made with clean label ingredients. Not just at the moment of […]
Nov 10, 2020
BlogHow to select the right enzyme to achieve desired baking resultsEnzymes act as biocatalysts, speeding up chemical reactions and are remarkably versatile. They can also replace chemical additives while providing the desired effect. Technology today allows enzymes to be developed with specific activities and produced to deliver the exact level […]
Sep 7, 2020
NewsNew Director of Operations at Lallemand Baking North AmericaAlison Robey recently joined Lallemand Baking as Director of Operations. Alison holds a B.Sc. in Microbiology from the University of Saskatchewan and a Ph.D. in Microbiology from McGill University. She brings 25 years’ experience in a mix of technical and […]
Aug 25, 2020
BlogKeep It CleanEnzymes, as clean-label formulating tools, act to: Keep labels simple Remove ingredients that consumers dislike Reduce costs Over the years, bakers have employed a variety of chemical additives to adjust baking performance and shelf life. Although determined by food regulators […]
Jul 16, 2020