October 9 / 3 - 4pm EDT

All of nature depends on enzymes. They are critical to successful fermentation, but they function well beyond the bench. They exist in our bodies and are essential for plant photosynthesis. Understanding the science behind these vital components that serve as catalysts for biological processes, we can better control what is happening within our dough, and all around us. 

Join us with Thierry Etienne of Lallemand Baking to explore the ways enzymes support our baking work, and how to successfully leverage them.  

• Be able to define enzymes 

• Learn the types of enzymes that function within yeast doughs 

• Understand how these enzymes impact fermentation 

Thierry Etienne is a certified French baker with over 40 years of experience in various aspects of the baking industry. 

He is currently VP of Baking Innovation and Customer Technical Partnership at Lallemand. Thierry leads a team of passionate baking experts who provide baking support to Lallemand’s customers.   

Thierry is a baker at heart! When not at work, you will find Thierry in his backyard baking breads and pizzas in his wood oven. 

Lallemand Baking is a supplier of quality baker’s yeast and baking ingredients. With more than 100 years of baking experience and application development, our evolutionary mindset drives customer value by providing innovative baking solutions. From a wide portfolio of baker’s yeast products to enzyme-based solutions for clean label, dough development and fresh keeping, we spare no effort to meet and exceed our markets’ expectations. We also offer other customized solutions, like nutritional ingredients and taste/aroma enhancement to help bakers create signature baked goods.