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.