Yeast Fermentation
Organic Yeast Fermentation
Mineral and Vitamin Enriched Yeast
Vitamin D Yeast
Bacteria Fermentation
Matrix encapsulation
Baking Updates
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.
Lallemand Baking 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
17 Fresh Yeast Handling and Dosing
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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