Why does bread lose its softness?
During the staling process, the crumb becomes firmer and less elastic; it dries out and becomes crum...
News
-
-
How to create taste in breadmaking?
Sourdough is the pride of many bakers, which is a bit of a “secret stamp”: Sourdough: ba...
-
Information Covid-19
Dear customers, partners and friends, A virus that creates worry & huge consequences for ...
-
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 vo...
-
Product changes
The following changes will be made in the coming’s future, please contact us if you would like produ...
-
How to control volume in breadmaking? Part 2 of 3
Volume is an appearance factor that is decisive for the consumer, in that it is assessed on first gl...
-
How to improve volume in breadmaking? Part 1 of 3
Along with the shape and colour of a loaf, volume is an appearance factor that is decisive for the c...
-
The grand opening
The first Lesaffre Baking CenterTM100% dedicated to industrial customers Now our pilot bakery with s...
-
The composition of bread: Natural sourdough, or when tradition comes back in fashion
A huge favourite with creative craft bakers, sourdough may often appear complicated for the consumer...
-
The natural sourdough
A huge favourite with creative craft bakers, sourdough may often appear complicated when making home...
-
The croissant has also its own language
“The croissant in words” : A new book dedicated to the sensory universe of the croissant and flaky l...
-
The composition of bread: Baker’s yeast, a tale of the plant kingdom
The yeast-making sector, a state-of-the-art industry, controls every process in the production of br...