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
Focus on one of its senses that we sometimes forget: the SOUND of crusty bread. The sound of the Baguetresse: Crunchy - Crispy An essential tool for professionals in the breadmaking industry, sensory analysis consists of...
We shine the spotlight on one of the most important senses involved, next to appearance, in a product's appeal: the SMELL of a crusty loaf. The smell of Cornish splits: Buckwheat, Grainy smell A vital tool...
We shine the spotlight on one of the major factors influencing acts of purchase and repeat purchase: the TASTE of a crusty loaf. The taste of Cornish splits : smoky, hazelnut flavour – buckwheat, grainy...
We shine the spotlight on the first factor considered when tasting bread: the APPEARANCE of a crusty loaf. The appearance of a loaf made with molasses and red beetroot : rustic appearance – golden, resilient...
Now a key product in bread consumption, particularly since the growth of fast food, the sandwich is a snack eaten with the fingers, found in various forms depending on the different cultures. We shine...
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...
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...
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...