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,...
Taste is a complex mechanism based on the five senses: sight, touch, taste, smell, hearing. The emotions experienced by a consumer on entering a baker's shop conditions the purchasing act. The consumer assesses the bakery goods through a synergy of perceptions informed by tradition, health...
Universally renowned as one and pre-mixed of the symbols of the French identity, the baguette is found in many countries of the world, sometimes in a slightly adapted form, but always adhering to the main principles that contribute to its success. The baguette is recognisable by...
Over 5,000 years of history have proven that bread is beneficial for its taste and energy properties, as well traditional values and economical worth. However, very recently, this age-old foodstuff has become the subject of criticism, if not prohibited from the diet, for sufferers of...
Dietetics, a driving theme in all health food and fashion magazines, has become a commercial notion, often used in such a way that we forget its original meaning. And that notion sometimes undermines the importance of traditional products, such as bread. Even though the terms “balanced”,...
View of Stéphane LACROIX, european market specialist (France). What future for bread? Which bread for the future? Breadmaking for future generations is a huge topic, the life purpose of all players in the wheat – flour – bread industry. The answers to these debate-opening questions will...
Liquid yeast has witnessed substantial development in the industrial sector in past years. Since 2005, there has been a marked interest on the part of craft bakers in search of a global solution that covers both the product and the relevant technologies and operating methods. It...
There is an increasing number of properly adapted yeasts to guarantee the final proofing of dough that has been pre-proofed at room temperature. The goal is to be able to guarantee a comprehensive range of fresh, long-lasting loaves without generating any wastage or losses. At certain...