Bakers Journal editor Colleen Cross speaks with Keith Forneck, Project Development Manager at Lallemand Baking.
In this podcast you will learn:
- Keith’s role at Lallemand Baking
- Why clean-label baking important
- How dough strengtheners and gluten reducers help professional bakers satisfy customers looking for a more natural product
- How these products can make life easier for smaller and mid-sized bakeries
- The function of L-cysteine hydrochloride in baking and how inactive yeast can replace it
LISTEN NOW!
For more information, visit:
https://www.lallemandbaking.com/en/global/baking-solutions/doug-development-solutions/
