Fava or faba beans can be used in gluten-free baking, and as a source of protein.
Hear yeast! Hear yeast! The IBIE 2022 Baking Expo is coming around the bend! All jokes aside, as bakers we know that yeast is an essential ingredient for many baked goods. Baker’s yeast comes in several forms, including compressed, dried or granular, cream or liquid, instant, encapsulated, and frozen. The type is chosen based on their ability to meet the bakery’s needs, the type of bread to bake, the dough system, processing conditions, and the equipment.

These days, bakers face a variety of challenges ranging from consumers’ demands and taste trends to production needs and from regulators. Therefore, the need for versatile ingredients is on the rise. That is one of the reasons I am excited to visit the Lallemand Baking booth’s at IBIE. Their continual innovation with yeast and bakery ingredients offers a wide range of bakers yeast that can be used to help fulfill your needs.

Yeast for the baking industry

Lallemand is a leading developer, producer, and marketer of yeasts, bacteria, and other microorganisms serving the baking, winemaking, distilling, ethanol, brewing, animal nutrition, dietary supplements, food, fermentation, pharmaceutical, and plant care industries. Lallemand Baking supplies bakers yeast to bakers all around the globe and operates plants in Canada, the USA, Europe, the UK, Russia, and South Africa.

Beyond their baker’s yeast, their enzyme-based products from their Essential® dough improvers portfolio are designed to replace emulsifiers like DATEM, oxidants like azodicarbonamide (ADA), and calcium peroxide, and reduce gluten without impacting dough strength. So, they are honestly providing a lot of valuable bakery solutions for bakers in the food and baking industries. I really recommend that you visit Lallemand Baking at their Baking Expo IBIE 2022 booths 7117 and 7125.

Explore more of their baker’s yeast and enzyme-based baking solutions here.

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