Yeast specialist Lallemand is preparing for iba 2017 in Munich, September, to discuss its latest information on yeast, bacteria, baking fermentation, enzymes, dough conditioners, and baking performance with the help of its team of experts.
The company will organize daily baking demonstrations, showcasing a variety of baked products, which will include tastings of Florapan® bread and other specialties such as VitaD yeast and Organic yeast.
Lallemand has also announced it will organize Raising Ahead Bakery Seminar at iba, “where interesting, pertinent bakery topics will be discussed,” the company anticipates. Here is the line-up of speakers at the seminar:
- Eduard Nikel – agf-Detmold Association Grain Research: Global Bakery trends with a sourdough outlook
- Alain LE BAIL – ONIRIS Food Science: Baking Process Optimization
- Lin Carson – BAKERpedia: Digest this: 90 loaves of Truth
- Jacinthe Cote – Lallemand: Deconstructing Myths about Baking and Baker’s Yeast
The seminar will be held Monday, September 17, 2018, from 10 to 11.30, in Room A42, Hall A4, Messe.