3 08, 2021

How to Improve Your Pizza Crust Production

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 [...]

14 01, 2021

Quality and Customized Ingredients for the Baking Industry

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 [...]

13 01, 2021

Maltase

Maltase What is maltase? Maltase is one type of alpha-glucosidase enzymes that splits disaccharides like maltose into their constituent glucose units.  Maltose itself cannot be used or metabolized by baker’s yeast cells. However, when broken down into its glucose components, the latter are quickly consumed by yeast and used for cell growth [...]

30 04, 2020

Creamed Yeast

Creamed Yeast What is Creamed Yeast? Creamed yeast is a fluid yeast that’s 80–85% water and 15–20% solids of Saccharomyces cerevisiae.1 It's unique because of it’s: High vitality and viability Exclusivity for large scale bakeries Origin Creamed yeast became popular with the advent of wholesale bread production lines. These [...]

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