According to “Enzymes for Every Baking Solution,” a new report from Lallemand Baking, the need for process efficiency — reducing mix time and improving dough tolerance — is often the main reason for bakers to turn to enzymes. But there are many more roles enzymes can take.
Bakers today face complex demands. They need ingredients that allow flexibility and innovation. Lallemand Baking responds with a suite of ingredient solutions. In addition to bakers yeast in a variety of active and inactive forms, the company’s products encompass vitamin-and-mineral enriched yeasts, sourdough flavors and leavening systems, flavored premixes, leading-edge probiotics and dough enhancers. Learn about applications for bakers large, medium and small.