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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
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 […]
Aug 13, 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
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 16, 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 16, 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, […]
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