Lallemand
Baking
Raising baking standards
Mar
03
2021
03
2021
Hattiesburg Plant Successful Conversion to FSSC 22000 Version 5
March 03, 2021
Our Hattiesburg plant successfully completed the scope expansion audit to FSSC 22000 version 5.0 …
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Dec
02
2020
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
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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Overcoming the Gluten-Free Baking Challenge
February 09, 2021
After all it looks like the gluten-free diet isn’t just a fad, but rather, it’s becoming a lifestyle trend that i…
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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
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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