Baking Technician

Overview

The baking technician will join an R&D team focusing on baking applications in baked products and will report to the Bake Lab Manager. Key responsibilities include, but are not limited to, performing bake tests; bread analysis involving various advanced analytical tools; and data reporting. The baking technician will maintain regular daily communication with other team members and supervisors. Responsibilities may also include effective communication with members of other project teams.

Responsibilities

• Preparing bread and/or any other bakery products following different recipes and processes (industrial or artisanal), as needed.
• Performing tests and analysis on raw dough and/or baked products (e.g.: assessing bread or baked product’s volume, color, crumb structure, softness, resilience, etc.).
• Using specialized instruments, such as risograph (gasograph), texture analyzer, volume scanner, etc.
• Collecting and entering data and having the ability to generate reports related to R&D activities mentioned above.
• Taking part in bread making demonstrations and offering support to clients using the bake lab.
• Maintaining the workstations (workbench, mixers, machines and instruments) and general bake lab surroundings.
• Contributing to different projects.

Technical skills

Required

• Professional training in baking (baking school or on-the-job training) with some experience in industrial or artisanal bakery.
• Good understanding of basic bread chemistry.
• Strong interest in research and development.
• Good computer skills (Microsoft Word, Excel and Outlook) and ability to learn new and specialized software.

An asset

• Basic managerial skills/experience will be considered an asset and would bring opportunities for growth in the organization.

Personal abilities

• Ability to follow specific and precise instructions.
• Willingness to learn new protocols and instruments.
• Good sense of priorities.
• Good communication skills in French and English (verbal and written).
• Ability to work alone and as part of a team.
• Good collaboration and communication skills.

Organization

Lallemand is a privately held Canadian company founded in the late 19th century, which develops, produces, and markets microorganisms for various markets. The administrative offices of the parent company are in Montreal, Canada. Today, Lallemand employs more than 5,000 people working in more than 45 countries on 5 continents.

Lallemand Baking offers a range of superior quality bakers yeast – both fresh and dry varieties – and specialty ingredients to meet bakers' needs across North America, Europe, the Middle East, and Africa. Baking cultures and dough conditioners round out our impressive product range.

The Lallemand baking teams many branches collaborate closely to provide innovative products and efficient services, backed by a skilled technical support team in each region of operations.

Please take note that accommodations will be provided in all parts of the hiring process. Applicants need to make their needs known in advance.