10 10, 2019

Scale UP Series

Scale UP Series What does it take for a bakery to scale up? This documentary series that will follow Dr. Lin Carson as she helps Stone House Bread—an artisan bread bakery in Michigan—move from a regional bakery to the next level. The series follows along the bread line, as Dr. Lin gives mentorship [...]

8 10, 2019

Don’t Get Sour About Sourdough!

Sourdough: one of the most popular and delicious of breads! For bakers: an art form. True, it’s one of the simplest formulas—pretty much four and water. However, the baker needs to masterfully control the ingredients and process to end up with a consistent, signature flavored bread. The chemistry of sourdough Inside sourdough, microorganisms feed on the flour to produce [...]

2 10, 2019

Developing Unique Bread Flavors and Aromas

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 [...]

22 05, 2019

Italian Bread

Italian Bread What is Italian Bread? Italian bread is a hearth-baked product leavened with commercial baker’s yeast or based on sourdough. It is generally characterized by a hard crust, chewy crumb and unique cell structure (grain). Examples of Italian breads include: Ciabatta Altamura Pugliese (rustic) Focaccia Origin Italian breads [...]

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