Lallemand Baking
United Kingdom - 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.

Jun
11,
2021

Formulating to built a great pizza

Jun 11, 2021

Baking industry trends that will provide unique opportunities to bring innovative products into the retail market

Apr
15,
2021

Baking Trends | Clean label is a driver

Apr 15, 2021

Baking industry trends that will provide unique opportunities to bring innovative products into the retail market

Mar
18,
2021

The Challenges with Obesity

Mar 18, 2021

Today, consumers’ concerns regarding ingredients and labels are increasing drastically. Sugar has now become a predominant topic of conversation for many and…

Feb
9,
2021

Overcoming the Gluten-Free Baking Challenge

Feb 9, 2021

After all it looks like the gluten-free diet isn’t just a fad, but rather, it’s becoming a lifestyle trend that is here to stay – and growing at an alarming fast rate! While gluten-free foods are generating billions of dollars in sales, many consumers believe that the sensory qualities of these baked goods is lacking – but what exactly is gluten, why are so many people avoiding it, and how can Lallemand help bakers offer high quality gluten-free products? Read this article to find out.

Jan
14,
2021

Who wants more fiber?

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

Is your pizza dough raising for the occasion?! 

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

How to select the right enzyme to achieve desired baking results

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

Baking with Probiotics

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

Keep It Clean

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

Solutions For Every Bake

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.…