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
Maximising dough tolerance with the aid of functional ingredients. Tolerance is a decisive factor in the development of bread dough and therefore the volume of the finished product. It depends on several elements inherent in...
The breadmaking process Volume is an appearance factor that is decisive for the consumer, in that it is assessed on first glance. A controlled yeast fermentation process and the formation of the gluten network are...
Volume is an appearance factor that is decisive for the consumer, in that it is assessed on first glance. A smooth fermentation process and the formation of the gluten network are pre-requisites for obtaining...
Along with the shape and colour of a loaf, volume is an appearance factor that is decisive for the consumer, in that it is assessed on first glance. This text takes a look at...
2019 is the inaugural year for the National Bakery Awards presented by Bakery Business magazine. The awards celebrate the best bakers in the UK, recognising the best in each county. The event last week gathered...
Lesaffre UK & Ireland and Lesaffre International were invited to be part of the AIBI ( International Association of industrial bakeries) for the 36th congress in Manchester - England. Lesaffre UK...
Patients affected by celiac disease are instructed to avoid all foods containing gluten, the key component in bread fermentation. How to compensate for the lack of gluten and allow these sufferers to consume bakery...
Lesaffre produces standard and specific yeasts to ensure its offering is adapted to all types of dough. The Lesaffre range thus opens up the field to the diversity and abundance typifying the distinctive nature...
For the consumer, a consistently uniform, attractive and well-shaped loaf is a guarantee of quality and of the baker’s expertise. During mixing, the knotted strands of gluten are unravelled and woven together to form...
Sourdough is combined with long-fermentation products with highly distinctive aromatic profiles owing to the high concentration of organic acids, notably acetic and lactic. Pasteur’s discovery of the role of yeast in fermentation in 1857, and...