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/

Dough Strengtheners and Gluten Replacers with Keith Forneck, Lallemand Baking

Hosts Kyle Shay and Stacy Bradshaw interview Tara Jacobs, Event Manager at Annex Business Media on strategic B2B event marketing practices. Find out how B2B Marketers are leveraging live conferences, tradeshows and roundtables to increase brand exposure, generate leads and position their companies at thought leaders.

Dough Strengtheners and Gluten Replacers with Keith Forneck, Lallemand Baking

Annex Business Media

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