Lallemand Baking
Germany - English   [ change ]

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COVID-19 Info: We would like to inform our customers and partners that we are making every effort to ensure the continuity of our services during this time. We applied contingency plans to our production facilities, and — to date — our production is running under strict safety measures to protect the health of our staff. We will keep our customers informed as the situation evolves.

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Lallemand
Baking

Your partner and supplier of bakers yeast and baking solutions
Raising baking standards
Dec
02
2020
Webinar Update: Managing short-term and long-term bread softness

December 02, 2020

Despite their everyday production constraints, bakeries have to strive to provide consumers with…
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Nov
10
2020
Seminar: Managing short-term and long-term bread softness without the gumminess 

November 10, 2020

AGF (Arbeitsgemeinschaft Getreideforschung) Online Seminar November 19th at 3 p…
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New Director of Operations at Lallemand Baking North America

August 25, 2020

Alison Robey recently joined Lallemand Baking as Director of Operations. Alison holds a B.Sc. in Mic…
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Keith Forneck participates in BAKERpedia Q&A

July 16, 2020

Earlier this month,  Keith Forneck Technical Product Manager at Lallemand Baking Solutions participated in a Q&…
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Enzymes

July 16, 2020

Earlier this month, Keith Forneck Technical Product Manager at Lallemand Baking Solutions participated in a Q&A webinar with Dr. Lin…
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Baking with Fiber
Who wants more fiber?

January 14, 2021

High fiber products are taking the baked good isles by storm. Touted for its numerous potential health benefits, asides from “keeping you…
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Dec
15
2020
Is your pizza dough raising for the occasion?! 

December 15, 2020

Nowadays pizza manufacturers have a very challenging job to get done! To meet consumers’ demand for authentic …
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How to select the right enzyme to achieve desired baking results

September 07, 2020

Enzymes act as biocatalysts, speeding up chemical reactions and are remarkably versatile. They c…
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Baking with Probiotics

August 13, 2020

Most probiotics being heat-sensitive; they are therefore often added to baked goods after the baking process to ensure their viability. T…
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Keep It Clean

July 16, 2020

Enzymes, as clean-label formulating tools, act to: Keep labels simple Remove ingredients that consumers dislike Reduce costs Over the years,&hellip…
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