Lesaffre Nordic widens the range of sourdough under brand Livendo®
Lesaffre launch a new product range namned Zavarka, which is scalded sourdough with three different taste directions;...
06 September, 2023
News Posts
What is the role of salt in breadmaking?
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...
24 January, 2023
How does fresh yeast behave in different temperatures?
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...
05 July, 2022
Understanding enzymes in breadmaking
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...
01 July, 2021
Discover our new dry sourdough´s
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 &...
02 June, 2021
Why does bread lose its softness?
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...
22 February, 2021
How to create taste in breadmaking?
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...
04 November, 2020
Information Covid-19
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...
03 April, 2020
Which mechanisms impact the volume? Part 3 of 3
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...
03 December, 2019
Product changes
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...
21 November, 2019