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...
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...
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...
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...