In this episode of Bakers Journal’s On the Rise podcast, Bakers Journal editor Colleen Cross digs into dough strengtheners and gluten replacers with Keith Forneck, Director of Business Development at Lallemand Baking, who is responsible for the commercialization of the Baking Solutions portfolio of products.
In this podcast you will learn:
- Keith’s role at Lallemand Baking
- Why clean-label baking is important
- How dough strengtheners and gluten reducers help professional bakers satisfy customers looking for a clean label
- 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
This podcast is brought to you by Lallemand Baking. For more information, visit lallemandbaking.com |
