PROBIOTICS There's a Reason "Specialty" is our Middle Name Whether you're looking for a toasted crunch topping or a multigrain blend, our bakery experts will work with you to design a custom formula that meets your speciļ¬cations and exceeds your expectations. You can trust that we'll deliver a consistent product, superior taste and cost-sensitive performance. Toll Free: (844) 633-2746 www.dakotaspecialtymilling.com 84 Baking & Snack February 2020 / www.bakingbusiness.com Shelf-stable probiotic strains have enabled bakers to enhance their products for improved digestive health. FlapJacked Such active dried bacteria are said to be in a vegetative state. When provided with adequate nutritional and environmental conditions, they should be able to grow and multiply. While certain microorganisms are unable to withstand drastic changes in their environment, others can remain viable in harsh conditions through the formation of spores, according to Lallemand. Spores are dormant forms of the microorganism. They have a thick protein coating enabling them to withstand high temperatures, low pH levels and high compression. Under favorable conditions, the spores will germinate and regain their active functions. Lallemand's Bacillus subtilis strain forms spores and can be added in a freeze-dried form to many baked goods. It will survive the baking process and return to its active state in the human digestive tract - more specifically, in the stomach - and will exert its beneficial effects throughout the gastrointestinal system. The strain has been proven to be viable in adequate concentrations over the shelf life of a healthy bread formulationhttp://www.dakotaspecialtymilling.com