Lallemand Baking
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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.

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Lallemand Baking NA Sales Trained on Novel Flavor Ingredients

Nov 12, 2019

On October 29-30, 2019, Lallemand Baking North America organized a workshop at its Baking Innovation Center in Anjou, Canada. With the support of Bake Lab Manager Yolande Papillon, the sales team had the chance to bake with our novel flavor ingredients, preparing from scratch pesto, onion, sourdough, Pico de Gallo and mole flavored focaccia, ciabatta, buns, pan bread, baguette, pizza dough, bread sticks and wheat tortillas.

This hands-on training was a great way to experience the flavor and textural benefits of Lallevain sourdough powder and Dry Flavors Bases for artisan style Bread and Pizza (EuroPremix), wheat tortillas (TortiMix) and corn tortillas (TortiMaiz). Designed by our Mexican R&D team, these products were launched for the North American market at IBIE 2019.