Filter by
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 manufacturers are into frozen pizza doughs, they also need to make a dough that will […]
Dec 14, 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 of a significant amount of bread returns and waste. Based on a survey conducted in […]
Dec 1, 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 purchase but also during storage at home. Stale bread is the cause of a significant […]
Nov 9, 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 of functionality required. Most often, the perfect solution for a given application will be an […]
Sep 6, 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 commercial leadership roles across three international companies, including Cargill, Novozymes North America and most recently, […]
Aug 24, 2020
BlogBaking with ProbioticsMost probiotics being heat-sensitive; they are therefore often added to baked goods after the baking process to ensure their viability. This is done in two ways: Sprayed-on probiotic formulas which can be added to the product at the last step before packaging. Integrated into an icing or frosting or filling added at the end of the […]
Aug 12, 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 to be safe to use, such materials often come with long and hard to pronounce […]
Jul 15, 2020
NewsEnzymesEarlier this month, Keith Forneck Technical Product Manager at Lallemand Baking Solutions participated in a Q&A webinar with Dr. Lin Carson of Bakerpedia. They covered solutions for reducing cost, improving shelf-life and more. Click here to view the session: https://youtu.be/Xd3p-VTmblI
Jul 15, 2020
NewsKeith Forneck participates in BAKERpedia Q&AEarlier this month, Keith Forneck Technical Product Manager at Lallemand Baking Solutions participated in a Q&A webinar with Dr. Lin Carson of Bakerpedia. They covered solutions for reducing cost, improving shelf-life and more. Click here to view the session.
Jul 15, 2020
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, when bakers yeast is used in sweet goods and pastries in formulas containing 10% to […]
May 25, 2020