Annex Business Media: Podcasts

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/