On October 26th 2016, Lallemand EMEA Yeast Division and Lallemand Baking Solutions presented to the 80 delegates attending the Australian Society of Baking (ASB) Conference two novel yeast ingredients developed to help bakers meet the demands for more natural and nutritious baking products. Although the Vita D yeast generated quite a lot of interest, it is the new Essential® Fresh technology that really hit the home run!
For the past 5 years, Australian bakeries of all sizes have had to remove calcium proprionate from their formulation due to the bad perception of this preservative agent. At the moment they use vinegar which is incorporated to the dough, but unfortunately this ingredient has negative impacts on the organoleptique properties of bread and baked goods. The Essential® Fresh technology consist in post-baking application of live yeast in order to create a controlled atmosphere within the package that inhibits mold growth to extend mold-free shelf life as well as calcium proprionate.
The ASB organizing party were very happy of the turnout of the event which they attributed partly to the presence of international guess speakers such as Lallemand!