16 Apr Understanding enzymes in breadmaking
Amylases, proteases, lipases, xylanases to name only the best known ...
News
16 Apr How to use sourdoughs for taste?
Taste is a complex mechanism based on the five senses: sight, touch, taste, smell, hearing. The emotions experienced by a consumer on entering a baker's shop conditions the purchasing act. The consumer assesses the bakery goods through a synergy of perceptions informed by tradition, health...
16 Apr How to characterize a sandwich bread?
The famous white loaf is without doubt one of the most enigmatic bread types of our times: it's the most standardised and normalised of loaf products, but also the most adaptable and available in many forms! Here we present one of the 7 breads of...
17 Dec Tax Strategy Report
Lesaffre UK and Ireland Limited & LFI (UK limited) are both members of the global Lesaffre group and heads of their respective UK sub-groups. We maintain a strong focus on ensuring our approach to taxation is conducted in a robust and responsible manner. ...
10 Sep Lesaffre at iba Munich 2018
The iba is the leading world fair of bakery and confectionery craft. Be there, when the internationally booming industry again meets in Munich and presents the most important market innovations. Because we share the same passion, we dedicate ourselves to bakers worldwide. We’re proud to help those who get...
16 Jul Lesaffre acquires Bakery Ingredients company, Delavau Food Partners.
Lesaffre officially announces today the acquisition of Delavau Food Partners, a leading innovator in Baking Ingredients based in North America. “The addition of Delavau to our existing capabilities will bring together great expertise to generate value for our customers” said Tom Benner, President and CEO...
04 Jun VIIth International Sourdough Symposium
When live sourdough gives you back more than expected! Sourdough is on the rise and is fast becoming popular in breadmaking. Bakers want to produce unique sourdough breads with fresh ideas, and expect to deliver breakthrough results to their consumers who are seeking for great tasty,...
23 May Lesaffre is not only baking
Did you know that, besides for baking, we use yeast and fermentation for health care or biotechnologies? Or that we have now 550 experts in R&D? (Re)discover our corporate video clip with our updated key figures for 2018, showing all our activites: https://lnkd.in/eAUdJ4Q . Watch our updated corporate...
11 May Lesaffre announces new aquisition
Lesaffre announces the acquisition of a majority shareholding in the yeast producer Rayen Food Industries, in Tunisia Lesaffre has announced the acquisition of a majority shareholding in the company Rayen Food Industries in Tunisia, specialised in the production of baker’s yeast. This acquisition is in line with...
18 Apr The natural sourdough
The natural sourdough A huge favourite with creative craft bakers, sourdough may often appear complicated when making home-made bread. And yet, the principle of sourdough is a simple one and making sourdough-based bread is a fascinating exercise. A brief history of sourdough Sourdough has been used around the...