Along with the shape and colour of a loaf, volume is an appearance factor that is decisive for the consumer, in that it is assessed on first glance. This text takes a look at one of the factors that helps to promote volume in bakery...
2019 is the inaugural year for the National Bakery Awards presented by Bakery Business magazine. The awards celebrate the best bakers in the UK, recognising the best in each county. The event last week gathered all of these winners together so that winners from each region...
Lesaffre UK & Ireland and Lesaffre International were invited to be part of the AIBI ( International Association of industrial bakeries) for the 36th congress in Manchester - England. Lesaffre UK & Ireland stand and our team at the conference Etienne Maillard,...
Patients affected by celiac disease are instructed to avoid all foods containing gluten, the key component in bread fermentation. How to compensate for the lack of gluten and allow these sufferers to consume bakery goods? Gluten-free breadmaking and fermentation: solutions can be found! The action of gluten in...
Lesaffre produces standard and specific yeasts to ensure its offering is adapted to all types of dough. The Lesaffre range thus opens up the field to the diversity and abundance typifying the distinctive nature of the pizza throughout the world. Here's a round-up of the...
For the consumer, a consistently uniform, attractive and well-shaped loaf is a guarantee of quality and of the baker’s expertise. During mixing, the knotted strands of gluten are unravelled and woven together to form the gluten network that will trap the CO2 gases produced by...
Sourdough is combined with long-fermentation products with highly distinctive aromatic profiles owing to the high concentration of organic acids, notably acetic and lactic. Pasteur’s discovery of the role of yeast in fermentation in 1857, and especially that of Saccharomyces cerevisiae, led to its rapid deployment, which saw...
From a scientific point of view, bread perfectly combines a large number of components beneficial for the consumer. From a taste angle, sourdoughs and yeasts make it possible to develop a diverse array of aromas. Bread is rich in minerals, such as magnesium, sodium, potassium, phosphorus,...
Whether a fashion fad or a new dietary custom, "gluten-free" products are appealing to an increasing number of consumers in search of well-being and balance, not to mention flavour. How is it possible to find all the characteristics of traditional bread without this cereal grain...
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...