MORE THAN A CENTURY OF BAKING EXPERTISE SHARED WITH YOU
Lallemand Baking knows all about baking and can provide bakers with a source of practical technology for solving problems. To review the steps in bread making, view this video on The Art of Fermentation: Breadmaking
Lallemand Baking also provides White Papers containing essential information about breadmaking and proper use of baking ingredients. Volume 3 features updated versions from Volumes 1 and 2, along with new topics. The issues are published here as they are available. Our Special Editions cover a wide range of side topics (organic, probiotics, Vitamin D) that might be of interest for you.
Volume 3 (Re-edited versions)
1 Comparing Breadmaking Systems
2 Yeast activation in a Water Brew
4 Bakers Yeast Production and Characteristics
5 How to evaluate a Cream Yeast System
6 A Guide to Dough Conditioner Ingredients
11 How Flour Affects Bread Quality
12 Standardizing Enzyme Levels in Flour
16 How Frozen Dough Affects Bread Quality
Special Editions
Baking Update Special Edition – Baking with Probiotics
Baking Update Special Edition – Artisan Baking: When Art Meets Science
Baking Update Special Edition – Myths about Baking and Baker’s Yeast
Baking Update Special Edition – Organic Yeast
Baking Update Special Edition – Nutritional and Health Benefits of Yeast
Baking Update Special Edition – Bread Fortification with Vitamin D
Baking Update Special Edition – Vitamin D Whats New for the American Bakers
Baking Update Special Edition – Vitamin D Amended Legislation offers new Baking Opportunities
Baking Update Special Edition – Vitamin D The Epidemic Insufficiency
Baking Update Special Edition – Vitamin D The Revolution
Baking Update Special Edition – Vitamin D An Opportunity for the Baking Industry
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