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What is yeast with reducing power?

Wheat quality is variable and conditions that of flour. Correctors have therefore proven necessary i...

Amylases, proteases, lipases, xylanases to name only the most well-known … enzymes allow the full po...

New range of dry sourdough´s Lesaffre has a long history in fermentation, 1857, Louis Pasteur discov...

During the staling process, the crumb becomes firmer and less elastic; it dries out and becomes crum...

Sourdough is the pride of many bakers, which is a bit of a “secret stamp”: Sourdough: ba...

Dear customers, partners and friends, A virus that creates worry & huge consequences for ...

Volume is a decisive quality criterion in many bakery goods. Two factors are responsible for that vo...

The following changes will be made in the coming’s future, please contact us if you would like produ...

Volume is an appearance factor that is decisive for the consumer, in that it is assessed on first gl...

Along with the shape and colour of a loaf, volume is an appearance factor that is decisive for the c...

The first Lesaffre Baking CenterTM100% dedicated to industrial customers Now our pilot bakery with s...

A huge favourite with creative craft bakers, sourdough may often appear complicated for the consumer...