Founder of American Yeast dies at age 90By Jeff GelskiMarvin Douglas Harless sold the company to Lallemand.
Bakers tap into texture toolbox to protect frozen doughBy Lucas Cuni-MertzEnzymes, phosphates, vital wheat gluten and more can play a key role in preserving the quality of frozen doughs.
Dough conditioners achieve more consistency and overall production efficiencyBy Donna BerryBakers have several options for dough conditioners, depending on the help they need most.
