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...
Amylases, proteases, lipases, xylanases to name only the best known ...
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...
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...
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...