In breadmaking, salt is at once a taste enhancer and a functional ingredient, which acts on the properties of breadmaking dough. This article takes a look at the natural ingredient upon which bakers are reliant. Salt as a taste enhancer in breadmaking When salt levels are reduced...
Yeast cells are naturally so called 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 to assume that its action may be inhibited or...
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...
Amylases, proteases, lipases, xylanases to name only the most well-known … enzymes allow the full potential of ingredients used in bread-making to be developed, via their role as a catalyst for biochemical reactions. Universal catalysts for biochemical reactions that operate in the living world, enzymes make...
New range of dry sourdough´s Lesaffre has a long history in fermentation, 1857, Louis Pasteur discover that fermentation is caused by microorganisms. 1872, the first yeast factory in France began producing our yeast. 1974 first Baking Center by Lesaffre, with knowledge & development. 2000, the first "ready-to-use" sourdough, liquid &...
During the staling process, the crumb becomes firmer and less elastic; it dries out and becomes crumbly. The result is that the consumer becomes less accepting of the loaf over time. The natural mechanisms involved in staling During the staling process, the crumb becomes firmer and less...
Sourdough is the pride of many bakers, which is a bit of a "secret stamp": Sourdough: bacteria + yeast Sourdough was the very first fermentation used in the manufacture of bread. It is obtained from a mixture of flour and water which is characterized by the metabolic...
Dear customers, partners and friends, A virus that creates worry & huge consequences for the whole world and the bakery industry. We will continue to take the necessary steps to adapt to the development of COVID-19 by focusing primarily on continued security and service. Our manufacturing facilities...
Volume is a decisive quality criterion in many bakery goods. Two factors are responsible for that volume: firstly, the volume of gases produced during the final proofing under the effect of fermentation; secondly, the gas retention capacity, not just during final proofing, but also during...
The following changes will be made in the coming’s future, please contact us if you would like product pictures or other questions. No changes on each article numbers. Bruggeman + The product has the same quality, but the new design will take place before new year. ---> Livendo...