News Posts

  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...

Volume is an appearance factor that is decisive for the consumer, in that it is assessed on first glance. A smooth fermentation process and the formation of the gluten network are pre-requisites for obtaining adequate volume and rely on a great many technical parameters involving...

The first Lesaffre Baking CenterTM100% dedicated to industrial customers Now our pilot bakery with state-of-the-art machinery of over 600 m² is available to our industrial customers. We have relatively recently started using our Baking CenterTM in Mölndal, Gothenburg. But sometimes more extensive equipment is needed to simulate...

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 world for...

“The croissant in words” : A new book dedicated to the sensory universe of the croissant and flaky leavened dough products The technical specificity of the croissant makes it an extremely rich product, organoleptically speaking. For this reason, Lesaffre, in collaboration with Hubert Chiron of the...

The yeast-making sector, a state-of-the-art industry, controls every process in the production of breadmaking yeast right up to drying, which enables yeast not only to be exported worldwide but also to be kept for household use. A key ingredient in breadmaking, yeast has not always...