On October 3, 2019, Lallemand Baking North America organized a workshop on the Art of Fermentation in Baking in collaboration with McGill University. Eight (8) companies were represented at the event, including medium and large bakeries and distributors.

Targeting people working in R & D, regulatory affairs, quality and production, this training allowed us to strengthen ties with our long-standing clients. It was also a great opportunity to showcase the benefits of our bakers yeast solutions using practical demonstrations.

The event was a great success thanks to the fruitful exchanges between speakers and participants, as well as sensory evaluation sessions conducted in groups and individually.