14 06, 2019

A Guide to Reducing Agents in Dough

2019-07-05T12:13:52-07:00

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 [...]

A Guide to Reducing Agents in Dough2019-07-05T12:13:52-07:00
19 03, 2019

Working with Preferments, pH and TTA

2019-07-05T12:15:29-07:00

This blog is part of a series of articles from the Lallemand Baking Update publication. See the full series here. Preferments are an essential part of the breadbaking process, impacting key attributes and development. To optimize your preferment, and final product, you'll need to understand how preferments work, and the [...]

Working with Preferments, pH and TTA2019-07-05T12:15:29-07:00
31 01, 2019

4 Myths about Bread, Baking and Baker’s Yeast

2019-07-05T12:14:19-07:00

This blog is part of a series of articles from the Lallemand Baking Update publication. See the full series here. Bread is an important foodstuff in everyday life. A healthy, balanced diet is the foundation of good health, and nutritionist and most health professionals recognize that bread should be part [...]

4 Myths about Bread, Baking and Baker’s Yeast2019-07-05T12:14:19-07:00