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...
Over 5,000 years of history have proven that bread is beneficial for its taste and energy properties, as well traditional values and economical worth. However, very recently, this age-old foodstuff has become the subject...
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...
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 –...
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...
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...
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...
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...
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...
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...