- Видео 46
- Просмотров 44 431
Lallemand Baking
США
Добавлен 17 окт 2016
Lallemand Baking is a leading global supplier of bakers yeast and baking ingredient solutions. As a world-class producer of quality bakers yeast, and a provider of innovative baking solutions with outstanding expert technical support, we are dedicated and passionate about:
- delivering quality products and services to industrial bakery customers
- contributing to your success through collaborative efforts
- becoming long-term baking supply chain partners
- our evolutionary mindset of driving customer value by providing innovative baking solutions.
Lallemand Baking... "Raising baking standards since 1923."
- delivering quality products and services to industrial bakery customers
- contributing to your success through collaborative efforts
- becoming long-term baking supply chain partners
- our evolutionary mindset of driving customer value by providing innovative baking solutions.
Lallemand Baking... "Raising baking standards since 1923."
Видео
Lallemand-DHW in Schwarzenbach
Просмотров 206Месяц назад
At our Schwarzenbach plant, we are dedicated to producing the finest fresh baker's yeast. With an annual production volume of approximately 30,000 tons and various certifications, including IFS Food, Bio (EG) 834/2007, Kosher, Halal, and Energy Management DIN EN ISO 50001, we proudly support the baking industry with high-quality yeast.
Lallemand Baking Solutions New Image
Просмотров 543 месяца назад
We're thrilled to unveil the fresh, new designs for our solutions sub-brands: Essential, Florapan, and Fermaid. These updates reflect our commitment to innovation while staying true to the quality and tradition that bakers around the world have trusted for years. Each design element has been thoughtfully crafted to resonate with our brand's essence while better communicate the value-proposition...
Laltisan Solutions boulangères de haute qualité par Lallemand Boulangerie
Просмотров 904 месяца назад
Produits issus de la science. La gamme Laltisan propose des solutions boulangères de haute qualité, conçues pour répondre aux défis uniques des artisans boulangers, garantissant des résultats optimaux.
Laltisan Premium Baking Solutions by Lallemand Baking
Просмотров 2034 месяца назад
Products crafted in science. Laltisan by Lallemand Baking offers an exclusive selection of high-quality baking solutions, meticulously crafted to address the distinctive needs of artisanal bakers and ensure superior baking outcomes.
How to optimize process efficiency to reduce energy costs and meet new sustainability standards
Просмотров 2505 месяцев назад
This video explains how Lallemand Baking experts collaborate with bakeries to find the enzyme-based solution they need for sustainable baking, testing process conditions to reduce carbon footprint without affecting productivity or the product’s quality. Our customized solution can reduce baking time by up to 30 percent. This means more throughput and possible standardized baking time across SKU...
Meet our Experts - Glenn Rindfleisch
Просмотров 15910 месяцев назад
Welcome to the first Meet our Experts! Every month, Marie-Eve Chartrand, Digital Marketing Coordinator is joined by an expert and innovator of Lallemand Baking. This month, Glenn Rindfleisch our new Key Account Manager discuss his career, new role at Lallemand Baking and the Bake-Time Reduction solution that Lallemand possess.
Lallemand Baking Essential® Soft
Просмотров 170Год назад
Chemical emulsifiers, such as mono- and diglycerides or distilled monoglycerides, can be used to increase the initial crumb softness, but they won’t prevent crumb firming during storage, nor slowdown the moisture migration from crumb to crust. Lallemand Baking Solutions can help bakeries overcome this challenge. Our enzyme-based products from our Essential® softeners are designed to preserve cr...
Replace L-cysteine in your baking application to improve dough extensibility
Просмотров 889Год назад
When hydrating strong flours, disulfide bonds will form between the disorganized protein chains, making the dough elastic and difficult to machine. This tends to prolong dough development and cause tearing of the dough on the production line. To avoid both tight (elastic) and undermixed doughs, bakeries commonly use L-cysteine hydrochloride as a reducing agent. This video demonstrate how Fermai...
Vlog | Essential® GR enzyme-based dough strengtheners to reduce gluten levels in bread formulations
Просмотров 169Год назад
Over the years your bakery may have taken up the habit of compensating for lower wheat flour protein content by adding gluten into formulations. When gluten price is soaring, high usage levels may become cost prohibitive or significantly impact product margins and affect the level of profitability level of bakeries. In this video, our senior test baker demonstrates how Essential® GR dough stren...
How to develop a clean label formula to support proper dough development
Просмотров 5892 года назад
This video explains how in the bread making process, proper development of the dough is a critical step that ensures good machinability, extensibility and stress tolerance throughout production, good pan flow and optimum proofing and oven spring. For clean label products, chemical strengthening emulsifiers such as DATEM and SSL can be replaced with Essential® dough strengthening enzyme solution...
How to get rid of the unfriendly label ingredients, and enhance product quality
Просмотров 1982 года назад
Research shows that consumers are demanding “clean label” products and easy to understand labels. Yet it may be challenging to replace chemical baking ingredients with clean label ones and maintain process efficiency and product quality. Lallemand Baking can help bakeries overcome these challenges using our Essential® enzyme-based baking solutions. You enjoyed learning about baking solutions? S...
How to improve bread softness and prolong its fresh-keeping qualities.
Просмотров 3822 года назад
This video explains how stale bread, buns and cakes have less aroma, a crumblier crumb, and are the cause of a significant amount of returns and waste. Some believe staling is due to a loss of moisture, but it is caused mainly by three reactions: starch transformation, starch-gluten interactions and moisture redistribution. Baking enzymes can be used to reduce the evolution of bread firmness ov...
Lallemand Baking | Solutions for Signature Baked Goods
Просмотров 4672 года назад
Lallemand Baking | Solutions for Signature Baked Goods
Lallemand Baking | Essential Tailored Enzyme based Customized Solutions
Просмотров 2973 года назад
Lallemand Baking | Essential Tailored Enzyme based Customized Solutions
Lallemand Baking | Innovation by Application
Просмотров 6533 года назад
Lallemand Baking | Innovation by Application
Lallemand Baking Yeast Production Metric
Просмотров 3073 года назад
Lallemand Baking Yeast Production Metric
Lallemand Baking_World Food Safety Day
Просмотров 343 года назад
Lallemand Baking_World Food Safety Day
Probiotics in Baking Lallemand Baking recording
Просмотров 2543 года назад
Probiotics in Baking Lallemand Baking recording
Lallemand Baking Fermaid for better dough extensibility and reduced Mix time
Просмотров 3293 года назад
Lallemand Baking Fermaid for better dough extensibility and reduced Mix time
Lallemand Baking Solutions: Managing short term and long term bread softness without the gumminess
Просмотров 2034 года назад
Lallemand Baking Solutions: Managing short term and long term bread softness without the gumminess
Clean Label Baking with Enzymes BAKERview BAKERpedia
Просмотров 1284 года назад
Clean Label Baking with Enzymes BAKERview BAKERpedia
Instaferm®01 Ouverte_ Utilisation_Conserve
Просмотров 2,4 тыс.4 года назад
Instaferm®01 Ouverte_ Utilisation_Conserve
Buenas tardes recientemente tuvimos contacto en Cintermex Monterrey con el chef Cesar Ivan Prado en un evento llamado Expo Restaurantes, nos urge de verdad entablar contacto ya sea con el chef o con el equipo de ventas.
Inna Filipova (Inna-jaguar) DOLCE & GABBANA Latvija 🇦🇹🪴 Latvija 🇦🇹.
I’m a home baker, and would KILL for some a40 florapan. So unfair that the big companies get to use these. You guys are the best of the best.
How and where do I buy this
Nice. Is there is a website to order it from? Cost? Availability?