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...
Along with the shape and colour of a loaf, volume is an appearance factor that is decisive for the consumer, in that it is assessed on first glance. This text takes a look at one of the factors that helps to promote volume in bakery...
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 for the consumer when making home-made bread. And yet, the principle of sourdough is a simple one and making sourdough-based bread is a fascinating exercise. But what exactly is sourdough? A brief history of...
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...
Softness is the result of several properties (suppleness, tenderness, elasticity, etc.), which in various combinations give rise to different types of softness: the supple, elastic crumb of a baguette, the tender, melt-in-the-mouth crumb of a sandwich loaf, etc.). To focus on the softness of a bakery...