Which mechanisms impact the volume?
Volume is a decisive quality criterion in many bakery goods. Two factors are responsible for that vo...
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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 4
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 1/4 Dough tolerance
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...
Improving and maintaining softness in bakery goods
Softness is the result of several properties (suppleness, tenderness, elasticity, etc.), which in va...