Jan
14,
2021
Jan 14, 2021
High fiber products are taking the baked good isles by storm. Touted for its numerous potential health benefits, asides from “keeping you regular”, high fiber bread is increasingly sought out by customers. But what exactly is fiber, why is it so good for health, and how can Lallemand help bakers add more fiber to their bread formulations? Read this article to find out.
Dec
15,
2020
Dec 15, 2020
Nowadays pizza manufacturers have a very challenging job to get done! To meet consumers’ demand for authentic products they need to make…
Sep
7,
2020
Sep 7, 2020
Enzymes act as biocatalysts, speeding up chemical reactions and are remarkably versatile. They can also replace chemical additives while providing the desired…
Aug
13,
2020
Aug 13, 2020
Most probiotics being heat-sensitive; they are therefore often added to baked goods after the baking process to ensure their viability. This is done…
Jul
16,
2020
Jul 16, 2020
Enzymes, as clean-label formulating tools, act to: Keep labels simple Remove ingredients that consumers dislike Reduce costs Over the years, bakers have…
May
26,
2020
May 26, 2020
WHEN SUGAR COUNTS Consumers will gravitate to foods with lower sugar content. Fortunately, most bread and roll products are naturally low in sugar.…
May
13,
2020
May 13, 2020
Baking your way through anxiety or uncertainty is nothing new – in fact anxiety has been on the rise since 2016, according…
May
4,
2020
May 4, 2020
Bread staling can have a significant negative economic impact because of the costs for unsalable product, thrift store discounts, more-frequent distribution. Thankfully,…
Apr
8,
2020
Apr 8, 2020
Are you familiar with the term bread staling? Well it refers to these undesirable changes (other than microbial spoilage) that take place…
