Acrylamide forms during the cooking process from the sugars and amino acids (mainly asparagine) naturally present in many foods. Bakery goods are therefore vectors, but the concentrations of acrylamide contained therein are currently significantly below the recommended guidance values. The European and American food safety authorities...
Of the flour treatment agents that can be used, yeast with reducing power has been found to be the most appropriate ingredient, since it naturally contains available glutathione, albeit generally in low doses. The selection of certain strains and the development of specific fermentation processes have...
Focus on one of its senses that we sometimes forget: the SOUND of crusty bread. The sound of the Baguetresse: Crunchy - Crispy An essential tool for professionals in the breadmaking industry, sensory analysis consists of highlighting and describing the organoleptic properties (appearance, smell, sound, texture, taste)...
We shine the spotlight on one of the most important senses involved, next to appearance, in a product's appeal: the SMELL of a crusty loaf. The smell of Cornish splits: Buckwheat, Grainy smell A vital tool for bakery professionals, sensory analysis consists in having a panel of...
We shine the spotlight on one of the major factors influencing acts of purchase and repeat purchase: the TASTE of a crusty loaf. The taste of Cornish splits : smoky, hazelnut flavour – buckwheat, grainy smell Avital tool for bakery professionals, sensory analysis consists in having a...
We shine the spotlight on the first factor considered when tasting bread: the APPEARANCE of a crusty loaf. The appearance of a loaf made with molasses and red beetroot : rustic appearance – golden, resilient crumb – grey, pinkish crumb A vital tool for bakery professionals, sensory...
Now a key product in bread consumption, particularly since the growth of fast food, the sandwich is a snack eaten with the fingers, found in various forms depending on the different cultures. We shine the spotlight on the origins of this fashionable filled bread phenomenon. From...
Associated in our minds with the fun-loving French capital, the croissant enjoys worldwide renown, but very few people remember its international origins! We shed the spotlight on this well-loved pastry … Not as French as they say! Today’s croissant is made of leavened flaky pastry Flour, salt, water…...
The yeast-making sector, a state-of-the-art industry, controls every process in the production of breadmaking yeast right up to drying, which enables yeast not only to be exported worldwide, but also to be kept for household use. A key ingredient in breadmaking, yeast has not always...
An overview of breadmaking flour What exactly is flour? Flour is a powder obtained by grinding down certain seeds or plants and may be divided into two families: flours that are unsuitable for breadmaking used for cattle feed and industrial applications (paper, glue, paint, photographic film, medicines,...