Explore smartly designed, proven solutions that deliver new levels of scaling accuracy, product flexibility and operational confidence with their next generation precision and reliability. See how low friction handling consistently maintains a higher product quality and ingredient integrity - even with gluten-free dough - and how reliable +/-1% scaling accuracy reduces waste and rework when dividing, depositing or forming your bakery products.

According to “Enzymes for Every Baking Solution,” a new report from Lallemand Baking, the need for process efficiency — reducing mix time and improving dough tolerance — is often the main reason for bakers to turn to enzymes. But there are many more roles enzymes can take.

Lesaffre's New campaign “What Do You Know About Lesaffre?” demonstrates how the company is on the forefront of unravelling technical baking challenges. In this issue, see new research on the perceptions of clean label bakery products among Gen X, Boomers, Millennials and Gen Z consumers. Also, learn how CoolSmart Command Dry Yeast offers an alternative for refrigerator doughs to create less fermentation activity.

Bakers are being called to produce products efficiently, economically and cleanly. Kemin’s ingredient solutions enable rapid production to fill orders in a timely manner. This includes the recent launch of batch packs, premixes, emulsifiers and enzyme blends specific to tortillas, flatbreads and baked goods. These products complement Kemin’s existing portfolio of plant extracts, antioxidants and mold-inhibiting products to help manufacturers maintain safety and freshness.

Lesaffre explores the evolving needs of consumers with an upcoming insights study and new organic and clean-label ingredient introductions. Learn how innovative new products are allowing bakers to meet consumers' expectations.