Lallemand Baking
United States - 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.

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Crusty and special straight dough bread application based on Florapan® Aromatic yeasts and Lal^Ferm® NO1.

Information provided is only standard guidelines. Calculations are approximate; the proposed recipes and directions might need to be adjusted to suite other ingredients brands, equipment and bakery’s conditions.

Our Technical Support Team can help you customize the dosage for your own formulation.


Name lbs. oz % (bakers percent) kg
Wheat Flour 550 or T55 22 100 10.0
Water 17.6 60 6.0
Salt 0.4 1.8 0.18
Lal^Ferm® NO1 0.33 2.0 0.2
Florapan® Aromatic yeast* 0.22 - 0.33 1.0 - 1.5 0.1 - 0.15
Bread improver TBD TBD TBD


*Select Florapan® Aromatic Yeast(s) on desired taste & aroma profile

Preparation DOUGH :

  • Mix until obtaining a well developed dough
  • Desired dough temperature 77 – 81°F / 25 – 27°C
  • Dough rest for 15 minutes
  • Scale desired weight
  • Dough rest for 15 minutes
  • Mold in baguette shape
  • Final proof for 60 – 90 minutes at 86 – 90°F / 30 – 32°C, 80% RH
  • Bake 20 – 25 min at 450°F / 230°C, with steam


* Local food regulations should always be consulted with respect to specific applications and necessary declarations. Legislation may vary from country to country.