20 Dec What are the different deep-freezing techniques?
Frozen dough, pre-proofed and frozen, part-baked and frozen, frozen to oven and Minute bread...
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16 Dec Bread: a basis of our diet?
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 basis of our diet for more than 6000 years and...
13 Dec Understanding the implementation of sourdough
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 the primary or chef ‘levain’ and an all-round sourdough The preparation of...
22 Nov Frozen dough products: how to preserve yeast cell viability?
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 low cell budding rate. Lesaffre has conducted numerous studies in the field...
15 Nov What is a mixed sourdough?
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 exactly is sourdough? Sourdough in English, levain in French, Sauerteig in German, massa levedada in Portuguese… the terms employed...
14 Nov Understanding enzymes in breadmaking
Amylases, proteases, lipases, xylanases to name only the best known ...
08 Nov What is the adventure of the pizza across the globe?
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 are consumed, it has now arrived in Asia and Africa. The...
25 Oct What is yeast with reducing power?
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 agents that can be used, yeast with reducing power has been...
30 Sep How to create taste in breadmaking? The specific role of sourdough
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 of bread. It is obtained from a mixture of flour and...
22 Aug The croissant has also its own language
“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 the...