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Listen "Dough Strengtheners and Gluten Replacers with Keith Forneck, Lallemand Baking"
Episode Synopsis
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/
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/
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