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
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...
Sourdough can be the baker's hallmark signature: it sets him apart from his colleagues and lends consistency to this offering. Sourdough: yeasts + bacteria Sourdough was the very first ferment to be used in the manufacture...
“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....
During the staling process, the crumb becomes firmer and less elastic; it dries out and becomes crumbly. The result is that the consumer becomes less accepting of the loaf over time. The natural mechanisms involved...
The role of the gluten network in improving gas retention Volume is a decisive quality criterion in many bakery goods. Two factors are responsible for that volume: firstly, the volume of gases produced during the...
The gas volume resulting from CO2 production. Volume is a decisive quality criterion in many bakery goods. The development of a dough mass, and therefore the volume of the finished bakery good, is dependent upon...
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...