Lallemand
Guys and Gals,
Just found interesting guides and newsletters (Baking Update Newsletter) from Lallemand, a well-known ingridients produser and researcher. Hope, this may be useful for our bread-baking community.
http://www.lallemand.com/BakerYeastNA/eng/newsletter.shtm [1]
This is a table of content:
Baking UpdateVolume 1:
- Number 1: A Guide to Bromate Replacer Ingredients [2]
- Number 2: How to Evaluate a Cream Yeast System [3]
- Number 3: Choosing the Right Yeast [4]
- Number 4: Using the Right Amount of Yeast [5]
- Number 5: A Guide to Baking Preservatives [6]
- Number 6: Deciding Between Fresh Yeast and Dry Yeast [7]
- Number 7: A Guide to Reducing Agents [8]
- Number 8: Yeast Handling in the Bakery [9]
- Number 9: Bakers Yeast Production and Characteristics [10]
- Number 10: Comparing Breadmaking Systems [11]
- Number 11: Working with Preferments [12]
- Number 12: A Guide to Chemical Leaveners [13]
- Number 13: A Guide to Dough Conditioner Ingredients [14]
- Number 14: A Guide to Baking Enzymes [15]
- Number 15: Standardizing Enzyme Levels in Flour [16]
- Number 16: Staling Causes and Effects [17]
- Number 17: How Flour Quality Affects Bread Quality [18]
- Number 18: How Frozen Dough Affects Bread Quality [19]
- Number 19: Yeast Activation in a Water Brew [20]
- Number 20: Bagel Production [21]
Volume 2:
- Number 1: Pizza Crust Production [22]
- Number 2: Bromate Replacement in Continuous Mix Systems [23]
- Number 3: Pie Crust Production [24]
- Number 4: Flour Tortilla Production [25]
- Number 5: High-Fiber Bread Production [26]
- Number 6: Bread Flavor [27]
- Number 7: Improving Crumb Softness [28]
- Number 8: Variety Bread Production [29]
- Number 9: Working with Instant Yeast [30]
- Number 10: ISO 9000 Certification for the Baking Industry [31]
- Number 11: Pain au Levain Production [32]
- Number 12: HACCP for the Baking Industry [33]
- Number 13: Sweet Goods Composition and Characteristics [34]
- Number 14: Alternatives to Scratch Baking [35]
- Number 15: Bun and Roll Production [36]
- Number 16: Cracker Production [37]
- Number 17: Cake and Muffin Process and Ingredients [38]
- Number 18: Oils Used as Lubricating or Release Agents [39]
- Number 19: Cookie and Biscuit Production [40]
- Number 10: Bread Formula Optimization [41]
- Number 1: Vitamin D in baking [42]