Luc Casavant shares how to reduce sugar, improve yeast activity with enzymes

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  • Опубликовано: 2 окт 2024
  • Charlotte Atchley, editor of Baking & Snack, talks with Luc Casavant, director of bakery applications, Lallemand Baking, about the company’s latest innovation: an enzyme solution that aids yeast fermentation in keto formulations.
    Images by Adobe Stock and Lallemand Baking.

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