Lallemand Baking Update son producidos por Lallemand Inc. para proporcionar a los panaderos una fuente de tecnología práctica para resolver problemas. Los volúmenes 1 y 2 ya no están disponibles. El Volumen 3 presenta versiones actualizadas de los Volúmenes 1 y 2, junto con nuevos temas. Los problemas se publican aquí, segun van estando disponibles.
Volumen 3 (versiones Re-editadas)
1 Comparing Breadmaking Systems
2 Yeast activation in a Water Brew
4 Bakers Yeast Production and Characteristics
5 How to evaluate a Cream Yeast System
6 A Guide to Dough Conditioner Ingredients
11 How Flour Affects Bread Quality
12 Standardizing Enzyme Levels in Flour
16 How Frozen Dough Affects Bread Quality
Ediciones Especiales
Baking Update Special Edition – Artisan Baking: When Art Meets Science
Baking Update Special Edition – Myths about Baking and Baker’s Yeast
Baking Update Special Edition – Bread Fortification with Vitamin D
Baking Update Special Edition – Vitamin D An Opportunity for the Baking Industry
Baking Update Special Edition – Vitamin D The Revolution
Baking Update Special Edition – Vitamin D The Epidemic Insufficiency
Baking Update Special Edition – Vitamin D Amended Legislation offers new Baking Opportunities
Baking Update Special Edition – Nutritional and Health Benefits of Yeast
Baking Update Special Edition – Organic Yeast
Baking Update Special Edition – IBIE 2016
Baking Update Special Edition – Vitamin D Whats New for Bakers
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