Lallemand Baking Presents at the Sourdough Summit in Lucern

On May 9^th Lallemand Baking participated at the Sourdough Summit which was attended by more than 350 bakers and industry partners from all over Europe. Organized by Richemont Craft School, this summit was a great platform for our nutritionist Jacinthe Côté to present new healthy bread concepts, such as bread made with Lallemand Baking VitaD Florapan pre-ferment and sourdough products to help treat vitamin D deficiency and improve glucose metabolism. ​

The benefits of sourdough baking are now well documented and supported by scientific evidence: It makes bread more digestible, increases its mineral bioavailability and lowers its glycemic index.