Lallemand Baking Update
Lallemand Baking Update is produced by Lallemand Inc. to provide bakers with a source of practical technology for solving problems.
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 [...]
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 [...]
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 [...]