Lallemand Baking Update Lallemand Baking Update is produced by Lallemand Inc. to provide bakers with a source of practical technology for solving problems.
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 [...]
Dough Conditioners Also known as dough improvers or strengtheners What are Dough Conditioners? Dough conditioners are ingredients that improve dough processing, as well as the overall quality of baked products in high-speed production environments. They are available as concentrates or dry mixes. Most often, they're found in no time dough/straight dough systems. [...]
Inactivated Yeast Also Known As Deactivated Yeast What is Inactivated Yeast? Inactivated yeast is an all-natural ingredient that reduces mix times and creates a more extensible dough with improved pan flow. It consists of yeast cells that are no longer living or active so they cannot produce any of the effects of [...]
Sodium Bisulfite Also known as Sodium Hydrogen Sulfite What is Sodium Bisulfite? Sodium bisulfite is a food additive, antioxidant, antibrowning and preservant. Upon heating in aqueous acidic media, it releases SO2. In dried fruits and jams, it acts as anti-browning agent by preventing enzymatic browning caused by polyphenol oxidase.1,2 In baking, sodium [...]