Fermentation techniques bring bread and brewing togetherBy Joanie SpencerLallemand’s synergistic applications promote culinary fusion.
The past holds the future of breadBy Charlotte AtchleyASB BakingTech session explores how sourdough can unlock success for future bread industry.
Lactic acid: A fermentation powerhouse for bakersBy Charlotte AtchleyAt ASB BakingTech, Kathy Sargent explains how lactic acid provides bakers the functionality they need with the label consumers want.
