A huge favorite with creative craft bakers, sourdough may often appear complicated for the consumer when making home-made bread. And yet, the principle of sourdough is a simple one and making sourdough-based bread is a fascinating exercise. What exactly is sourdough? A brief history of......
22 December, 2017No comment
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......
04 January, 2018No comment
Softness is the result of several properties (suppleness, tenderness, elasticity, etc.), which in various combinations give rise to different types of softness: the supple, elastic crumb of a baguette, the tender, melt-in-the-mouth crumb of a sandwich loaf, etc…) To focus on the softness of a......
04 January, 2018No comment
“The croissant in words” : A new book dedicated to the sensory universe of the croissant and flaky leavened dough products The technical specificity of the croissant makes it an extremely rich product, organoleptically speaking. For this reason, Lesaffre, in collaboration with Hubert Chiron of......
07 March, 2018No comment
The natural sourdough A huge favourite with creative craft bakers, sourdough may often appear complicated when making home-made bread. And yet, the principle of sourdough is a simple one and making sourdough-based bread is a fascinating exercise. A brief history of sourdough Sourdough has been......
18 April, 2018No comment
Lesaffre announces the acquisition of a majority shareholding in the yeast producer Rayen Food Industries, in Tunisia Lesaffre has announced the acquisition of a majority shareholding in the company Rayen Food Industries in Tunisia, specialised in the production of baker’s yeast. This acquisition is in......
11 May, 2018No comment
Did you know that, besides for baking, we use yeast and fermentation for health care or biotechnologies? Or that we have now 550 experts in R&D? (Re)discover our corporate video clip with our updated key figures for 2018, showing all our activites: https://lnkd.in/eAUdJ4Q . Watch......
23 May, 2018No comment
When live sourdough gives you back more than expected! Sourdough is on the rise and is fast becoming popular in breadmaking. Bakers want to produce unique sourdough breads with fresh ideas, and expect to deliver breakthrough results to their consumers who are seeking for......
04 June, 2018No comment
Lesaffre officially announces today the acquisition of Delavau Food Partners, a leading innovator in Baking Ingredients based in North America. “The addition of Delavau to our existing capabilities will bring together great expertise to generate value for our customers” said Tom Benner, President and CEO......
16 July, 2018No comment
The iba is the leading world fair of bakery and confectionery craft. Be there, when the internationally booming industry again meets in Munich and presents the most important market innovations. Because we share the same passion, we dedicate ourselves to bakers worldwide. We’re proud to......
10 September, 2018No comment
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...
Evolution or "retro-innovation"? The increasingly "intangible" logic driving sales of most staple foods is manifesting itself through the importance consumers attach to the criteria of health, well-being, pleasure, taste… “Taste” has thus become an...
Frozen dough, pre-proofed and frozen, part-baked and frozen, frozen to oven and Minute bread...
Does bread make you fat? No, bread eaten properly, without any accompaniment, does not make you put on weight! We shine the spotlight on the dietetic properties of this wholesome product, which has formed...
The preparation of a primary levain depends upon the spontaneous fermentation at work in a mixture of flour and water that is regularly refreshed to maintain the bacteria and yeast metabolism. The traditional preparation of...
During preservation in negative cold temperatures, yeast cells consume their sugar reserves (trehalose and glycogen). For this reason, the Lesaffre group ensures that it produces yeasts with a maximum amount of sugar and a...
Sourdough in English, levain in French, Sauerteig in German, massa levedada in Portuguese… the terms employed throughout the world to describe sourdough are many and varied and do not always reflect the same reality. What...
Amylases, proteases, lipases, xylanases to name only the best known ...
Since the 19th century, the pizza has witnessed the development of a plethora of toppings to adapt to all markets, while retaining its Italianness. After conquering Europe and North America, where billions of tonnes...
Wheat quality is variable and conditions that of flour. Correctors have therefore proven necessary in helping to adjust the viscoelastic properties of flour formulations and remedy excess maturation in baker's dough. Of the flour treatment...