How to create taste in breadmaking?
Sourdough is the pride of many bakers, which is a bit of a “secret stamp”: Sourdough: ba...
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Information Covid-19
Dear customers, partners and friends, A virus that creates worry & huge consequences for ...
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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...
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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...
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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...
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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...
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The grand opening
The first Lesaffre Baking CenterTM100% dedicated to industrial customers Now our pilot bakery with s...
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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...
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The natural sourdough
A huge favourite with creative craft bakers, sourdough may often appear complicated when making home...
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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...
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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...
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Improving and maintaining softness in bakery goods
Softness is the result of several properties (suppleness, tenderness, elasticity, etc.), which in va...