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. Yeast is a key ingredient in breadmaking; the driving force behind fermentation. Yeast is responsible for its leavening ability. It also helps to strengthen and develop gluten in dough. Yeast fermentation also contributes to wonderful flavors in bread.
Learn more about the role of yeast in breadmaking.
Lallemand Baking Update
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.
No1 Comparing Breadmaking Systems
No2 Yeast Activation in a Water Brew
No4 Bakers Yeast Production and Characteristics
No5 How to Evaluate a Cream Yeast System
No6 A Guide to Dough Conditioner Ingredients
No7 A Guide to Reducing Agents
No9 Staling Causes and Effects
No11 How Flour Affects Bread Quality
No12 Standardizing Enzymes Levels in Flour
No14 Bread Formula Optimization
No16 How Frozen Dough Affects Bread Quality
No17 Fresh Yeast Handling and Dosing
Special Editions
Artisan Baking: When Art Meets Science
Myths About Baking and Bakers Yeast
Nutritional and Health Benefits of Yeast
Bread Fortification with Vitamin D Yeast
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