Lallemand Baking
Global - English   [ change ]

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.

You are viewing the global version of the site.
To view content for your region:

Latest news


Lallemand Baking Presents at Bakerpedia Sessions

Jul 13, 2019

On June 13 and 14th Lallemand Baking participated at Bakerpedia Multigrain High-fiber Bread and Clean Label Bread Growth Hacking Sessions attended by bakeries and industry partners. On the first day our nutritionist Jacinthe Côté had the opportunity to discuss the health benefits of high fiber bread – what we know and what’s new, the effects of fermentation on fiber rich ingredients and finally on the dietary recommendations for fiber and label claims. On the second day she discussed the role of fermentation in baking and how yeast and sourdough can act as effective oxidizing, reducing and preservative agents in baking.