Brought to you by Lallemand Baking. Health-conscious consumers define clean label products as products containing recognizable natural ingredients. These products are expected to be minimally processed and free of chemical ingredients such as emulsifiers, preservatives, artificial flavors and colors, among others. Chemical emulsifiers are generally used in baking to provide dough strength, by improving [...]
Pizza crust production is a hot space to be in the food production and baking industry. Large scale pizza production usually includes manufacturing frozen pizza dough, frozen par-baked pizza shells, and frozen fully topped par-baked pizza shells. More and more the production of shells and topped pizza shells is done on automated lines. Here [...]
Brought to you by Lallemand Baking The food and baking industry is facing new challenges and requests from the consumer, but they are not without solutions. To give your customers quality products with the customization and specifications they want, let the expert developers at Lallemand Baking Solutions help. Built on the core ingredient technology [...]
Keeping bread fresh and flavorful should be a top priority for any artisan or commercial baker. Aside from keeping customers happy, it’s also how you cut down on waste—of both bread and operational costs. So what’s the secret to keeping your bread soft and delicious? Understanding the factors that cause staling and hardness in [...]
Brought to you by Lallemand Baking. Staling refers to the undesirable changes (other than microbial spoilage) that take place between the time bread is baked and consumed. Understanding the different aspects of staling and the factors that affect them can help bakers make better decisions about their formulas, ingredients, processes, and packaging. Aspects of [...]
Brought to you by Lallemand Baking. Probiotics and their role in gut health is become more popular with consumers. However, baking with probiotics can raise some difficulties. How can bakers take advantage of this trend? Food Trends: Adding probiotics According to a Markets and Markets report published in January 2019, the probiotics market is [...]
Brought to you by Lallemand Baking Right now, consumers are looking for food with substance. They want products that tell a story; that create an experience with differentiation. For bakers, this creates a space to get creative with flavors. It’s also a way to set your brand apart, creating a signature bread or cracker or, well, almost [...]
Brought to you by Lallemand Baking. Until recently, artisan bakeries have had the advantage of being more flexible in choosing their baking processes and ingredients to develop unique bread flavors. Now industrial bakeries can also have options if they pay attention to the fermentation steps. There is a general misconception that flavor compounds generated during [...]
Yeast not only leavens dough and gives it a light, sponge-like texture—it provides flavor, aroma and contributes to the nutritional value of bread. Here's how it functions in bread, and boosts the benefits of the final baked good. In baked goods, yeast has three main roles. Leavening The carbon dioxide gas produced by yeast [...]
This blog is part of a series of articles from the Lallemand Baking Update publication. See the full series here. Reducing agents are a type of dough conditioner used to reduce mix time and improve extensibility. They are used in bread to increase bakery throughput and to adjust for flour variation and [...]
