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
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...
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...
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...
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...
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...
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 –...
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...
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...
Hundreds of volatile compounds are formed during bread-making, all of which contribute towards the creation of taste. Consumers’ expectations regarding taste, however, vary from generation to generation, and culture to culture. How to understand and...
Yeast cells are naturally cryo-resistant and therefore able to withstand cold temperatures. They possess an incredible ability to adapt to the cold. Vigilance is nevertheless strongly advised. Yeast is a living organism. It is logical...