{"id":17935,"date":"2019-09-15T10:00:05","date_gmt":"2019-09-15T09:00:05","guid":{"rendered":"http:\/\/41775.emsinternet.net\/?page_id=17935"},"modified":"2020-01-30T21:00:49","modified_gmt":"2020-01-30T20:00:49","slug":"research-and-development","status":"publish","type":"page","link":"https:\/\/lesaffre.se\/en\/technical-advice\/research-and-development\/","title":{"rendered":"Research & Development"},"content":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image=”18979″ background_image_as_pattern=”without_pattern” el_class=”mobile_height” z_index=””][vc_column][vc_separator type=”transparent” up=”150″ down=”150″][\/vc_column][\/vc_row][vc_row css_animation=”element_from_bottom” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”paddingOn” css=”.vc_custom_1481792063537{background-color: #e0e0e0 !important;}”][vc_column][vc_column_text]<\/p>\n

Techniques & manpower driving development & innovation<\/h2>\n

[\/vc_column_text][vc_separator type=”transparent”][vc_column_text]Back in 1965, having understood the need to tune in more closely to\u00a0baker\u2019s requirements, Lesaffre developed a Research & Development\u00a0(R&D) laboratory. Lesaffre R&D\u2019s aims are to better understand the\u00a0biochemical processes taking place in bread production and thus\u00a0select the microorganisms best suited to the recipes and processes\u00a0found throughout the world.[\/vc_column_text][\/vc_column][\/vc_row][vc_row css_animation=”element_from_bottom” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”paddingOn” css=”.vc_custom_1505469345263{background-color: #009fe3 !important;}”][vc_column][vc_column_text]<\/p>\n

Mastery of ingredients<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#ffffff” thickness=”3″ down=”0″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”3\/4″][vc_column_text]The behaviours of enzymes, emulsifiers and hydrocolloids that\u00a0might be used to formulate improvers are also brought under\u00a0scrutiny with a view to obtaining the desired results in baking\u00a0while keeping quantities strictly to a minimum.
\nThe Baking\u00a0Center™ facilities work in close collaboration with the research laboratory to ensure that the solutions provided by R&D\u00a0perfectly meet the desires and constraints of bakers.
\nScience\u00a0and baking, therefore, meet on a daily basis!<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”18305″ img_size=”full” qode_css_animation=””][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”element_from_bottom” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#ffffff” padding_bottom=”0″ el_class=”paddingOn” css=”.vc_custom_1542884494621{background-color: #ffffff !important;}” z_index=””][vc_column][vc_column_text]<\/p>\n

Mastery of microbial strains<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#01b3b3″ thickness=”3″ down=”0″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” padding_top=”0″ css_animation=””][vc_column_inner width=”1\/4″][vc_single_image image=”18301″ img_size=”full” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”3\/4″][vc_column_text]Since it was founded, the R&D laboratory has specialised in the field of Bakery Science thanks to continued investment. The\u00a0researchers at Lesaffre have the technical means to rapidly\u00a0identify which yeast and bacteria offer the best performance\u00a0capabilities, be it in direct fermentation, or in the sponge, or\u00a0sourdough methods. This type of screening makes it possible to\u00a0select those candidates with the strongest potential when it\u00a0comes to specifically sought-after properties, such as\u00a0fermentation rate (also known as kinetics), aromatic profile or\u00a0the power to resist osmotic pressure in salts and acids.\u00a0Furthermore, the physico-chemical analysis tools currently\u00a0available are used to seek out and identify which of the\u00a0metabolites that can be obtained from the fermentation of\u00a0sourdough have the best functional or organoleptic properties.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”element_from_bottom” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#ffffff” el_class=”paddingOn” css=”.vc_custom_1542118647979{background-color: #009fe3 !important;}” z_index=””][vc_column][vc_column_text]<\/p>\n

Techniques and workforce<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#ffffff” thickness=”3″ down=”0″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”3\/4″][vc_column_text]Product development relies on the work of the sensory analysis\u00a0panels, as well as complementary techniques such as chromatography, which is used to separate the different\u00a0compounds responsible for bread flavour by vaporizing the flavour molecules; penetrometry, which relies on a texturometer to assess the softness of bread and brioche crumb; mass spectrometry, used to identify previously separated\u00a0molecules by means of molecule fragmentation and\u00a0ionisation. This helps to obtain a characteristic compound\u00a0spectrum given that not all of the identified molecules will\u00a0necessarily impact upon the aroma of bread; and olfactometry, which completes the analysis by subjecting\u00a0a combination of fragrance compounds to the scrutiny of the\u00a0human nose. Lesaffre has a panel of 20 \u201cnoses\u201d, i.e. people\u00a0selected for their sensory ability to perceive smells and their cognitive competence.<\/span>[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/4″][vc_single_image image=”18303″ img_size=”full” qode_css_animation=””][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”element_from_bottom” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” background_color=”#ffffff” el_class=”paddingOn” css=”.vc_custom_1505404987005{background-color: #ffffff !important;}”][vc_column][vc_column_text]<\/p>\n

Laboratories encouraging development and innovation<\/h2>\n

[\/vc_column_text][vc_separator type=”small” position=”left” color=”#01b3b3″ thickness=”3″ down=”0″][vc_row_inner row_type=”row” type=”full_width” text_align=”left” css_animation=””][vc_column_inner width=”1\/4″][vc_single_image image=”18302″ img_size=”full” qode_css_animation=””][\/vc_column_inner][vc_column_inner width=”3\/4″][vc_column_text]The R&D laboratories belonging to the Lesaffre group are\u00a0available to help bakers establish a good diagnosis.<\/p>\n

By analysing\u00a0flour using advanced technologies (infrared analyser, Kjedhal\u00a0method, ash oven, alveograph, farinograph and Glutomatic), it\u00a0is possible to provide tailored solutions either by using certain\u00a0fermentation methods or by formulating functional ingredients.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”center” background_image_as_pattern=”without_pattern” background_color=”#e0e0e0″ padding_top=”50″ padding_bottom=”50″ z_index=””][vc_column][vc_column_text]<\/p>\n

Contact<\/h2>\n

 <\/p>\n

A question on our products and services? Contact us!<\/strong><\/p>\n

 <\/p>\n

[\/vc_column_text]Contact us<\/a>[\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image=”18979″ background_image_as_pattern=”without_pattern” el_class=”mobile_height” z_index=””][vc_column][vc_separator type=”transparent” up=”150″ down=”150″][\/vc_column][\/vc_row][vc_row css_animation=”element_from_bottom” row_type=”row” use_row_as_full_screen_section=”no” type=”grid” angled_section=”no” text_align=”left” background_image_as_pattern=”without_pattern” el_class=”paddingOn” css=”.vc_custom_1481792063537{background-color: #e0e0e0 !important;}”][vc_column][vc_column_text] Techniques & manpower driving development & innovation [\/vc_column_text][vc_separator type=”transparent”][vc_column_text]Back in 1965, having understood the need to tune in more closely…<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":17906,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"full_width.php","meta":{"footnotes":""},"class_list":["post-17935","page","type-page","status-publish","hentry"],"yoast_head":"\nResearch & Development • Lesaffre Nordic<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lesaffre.se\/en\/technical-advice\/research-and-development\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Research & Development\" \/>\n<meta property=\"og:description\" content=\"[vc_row css_animation=”” row_type=”row” use_row_as_full_screen_section=”no” type=”full_width” angled_section=”no” text_align=”left” background_image=”18979″ background_image_as_pattern=”without_pattern” 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