Category: Baking

See What We’ve Been Creating

During the March Midwest Food Expo one of our Technical Bakers presented several new ways to spice up croutons.  Watch the link…

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Yeast and Sourdough, a Lesaffre Expertise

All too often and unjustly opposed, yeast and sourdough actually have many similarities, from their natural origin to the way they are used.
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Steamed Buns, a Lesaffre Expertise

A closer look at steamed buns known as mantou—thier history, method, and consumption.
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Behind the Scenes of Gluten-Free Bread

In this entry, we discuss the growing trend of consumers looking for gluten-free alternatives, due to intolerance or by personal choice.
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