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 importance of traditional products, such as bread. Even though the terms “balanced”,...
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 – flour – bread industry. The answers to these debate-opening questions will...
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 covers both the product and the relevant technologies and operating methods. It...
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 of fresh, long-lasting loaves without generating any wastage or losses. At certain...
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 define this complex notion, one that varies depending upon the era,...
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 to assume that its action may be inhibited or undermined if...
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...
Evolution or "retro-innovation"? The increasingly "intangible" logic driving sales of most staple foods is manifesting itself through the importance consumers attach to the criteria of health, well-being, pleasure, taste… “Taste” has thus become an essential theme present throughout from expectations and practices through to sales...
Frozen dough, pre-proofed and frozen, part-baked and frozen, frozen to oven and Minute bread...
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...