Mastery of microbial strains
Since it was founded, the R&D laboratory has specialised in the field of Bakery Science thanks to continued investment. The researchers at Lesaffre have the technical means to rapidly identify which yeast and bacteria offer the best performance capabilities, be it in direct fermentation, or in the sponge, or sourdough methods. This type of screening makes it possible to select those candidates with the strongest potential when it comes to specifically sought-after properties, such as fermentation rate (also known as kinetics), aromatic profile or the power to resist osmotic pressure in salts and acids. Furthermore, the physico-chemical analysis tools currently available are used to seek out and identify which of the metabolites that can be obtained from the fermentation of sourdough have the best functional or organoleptic properties.