Baking Updates

Lallemand Baking Update is produced by Lallemand Inc. to provide bakers with a source of practical technology for solving problems. Volumes 1 and 2 are no longer available. Volume 3 features updated versions from Volumes 1 and 2, along with new topics. The issues are published here as they are available.

Volume 3 (Re-edited versions)

    Table of Contents

1   Comparing Breadmaking Systems

2   Yeast activation in a Water Brew

3   Bagel Production

4   Bakers Yeast Production and Characteristics

5   How to evaluate a Cream Yeast System

6   A Guide to Dough Conditioner Ingredients

7   A Guide to Reducing Agents

8   A Guide to Enzymes

9   Staling Causes and Effects

10  Improving Crumb Softness

11  How Flour Affects Bread Quality

12  Standardizing Enzyme Levels in Flour

13  Pie Crust Production

14  Bread Formula Optimization

15  Working with Preferments

16  How Frozen Dough Affects Bread Quality

 

Special Editions

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 – Bread Fortification with Vitamin D

Baking Update Special Edition – Vitamin D An Opportunity for the Baking Industry

Baking Update Special Edition – Vitamin D The Revolution

Baking Update Special Edition – Vitamin D The Epidemic Insufficiency

Baking Update Special Edition – Vitamin D Amended Legislation offers new Baking Opportunities

Baking Update Special Edition – Nutritional and Health Benefits of Yeast

Baking Update Special Edition – Organic Yeast

Baking Update Special Edition – IBIE 2016

Baking Update Special Edition – Vitamin D Whats New for Bakers

 

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