I received this email and attachments this morning.
I have received your request about aromatic yeast information from our web site Lallemand.com.
Indeed, our aromatic yeasts are well suited for pizza dough, since they have reduced leavening powder, but they can produce new flavors profiles that differ from the conventional bakeír yeasts. We can also use them for bread production, with longer proofing times or with a small supplementation of bakerís yeast in the final dough.
We normally recommend to use these yeast strains during a prefermentation in order to enhance the flavor development, but you can also use them directly in the final dough according to your regular process, depending on the final application and recipe you may need to increase the yeast dosage compared to bakeír yeast.
I send you here attached some general information about the application for these products and also the technical data sheet of our three strains in this range.
Please, let me know if you wish to receive samples for testing or if you may need some technical support for the application of this product.
Thanks you for your interest.
I look forward to hearing from you.
Ana Sanchez Jimena
LALLEMAND BAKING SOLUTIONS
19, rue des Briquetiers
31702 Blagnac Cedex France
+33 (0) 5 62 74 55 68
+33 (0) 6 33 58 82 73[email protected]
P Avant d'imprimer, pensez ŗ l'environnement ! Think green before printing !
Any help in asking what samples to ask for and other technical support questions would be appreciated.