Hur förbättras volymen vid bakning? Del 1 av 4 Degtolerans
Tillsammans med formen och färgen på ett bröd är volymen en viktig faktor som är avgörande för konsu...
Nyheter
Invigning
Första Lesaffre Baking CenterTM 100% utformad till industrikunder Nu finns vårt pilotbageri med topp...
Environmental dynamics serving the group’s growth
As an eco-responsible company, Lesaffre’s day-to-day operations aim to preserve our planet and its n...
Improving and maintaining softness in bakery goods
Softness is the result of several properties (suppleness, tenderness, elasticity, etc.), which in va...
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 croissant has also its own language
“The croissant in words” : A new book dedicated to the sensory universe of the croissant and flaky l...