Gluten-free baking doesn't have to be difficult, and today's gluten-free formulations bear little resemblance to the "cardboard-like" products of the past. Bakers continue to refine gluten-free formulations to improve taste, texture and mouthfeel to great result. Learn about the latest trends in gluten-free baking and how bakers can streamline processes and maximize efficiencies to deliver superior gluten-free products.
Lesaffre Yeast Corp. plays a crucial role in helping bakers solve problems and introduce successful new products with a broadened product portfolio. Lesaffre will be featuring its innovative line of ingredients at IBIE. Learn how Lesaffre helps bakers improve results.
Bakers today face complex demands. They need ingredients that allow flexibility and innovation. Lallemand Baking responds with a suite of ingredient solutions. In addition to bakers yeast in a variety of active and inactive forms, the company’s products encompass vitamin-and-mineral enriched yeasts, sourdough flavors and leavening systems, flavored premixes, leading-edge probiotics and dough enhancers. Learn about applications for bakers large, medium and small.