Taste of Bread: From Theory to Practice
An understanding of bread flora and mastery of the production of live microorganisms enable us to offer bakers products with guaranteed performance.
Read More Author: Arnaud Deniaud
Lesaffre Acquires Delavau Food Partners
Combination strengthens offering to baking customers.
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Lesaffre Opens New Blending Facility
Saf-Pro® Ingredients to bring complete line of baking ingredient blends to North American bakers. With a continued focus on innovation and expansion,…
Meet the Lesaffre Tech Team – Sherrill Cropper
Watch the video to meet Sherrill Cropper as she describes proper dough development and formula testing capabilities at the Lesaffre Baking Center….
Meet the Lesaffre Tech Team – Steve Massey
Video – If you have questions about Organic Yeast visit our Organic page. Steve Massey If you ask Steve Massey to describe…
We Are Bakers with a Scientific Approach, but Bakers First.
The Lesaffre Baking Center I am the Director of Technical Services and New Product Development for Lesaffre and Red Star in North…
Lesaffre’s Technical Expertise
Is Your Bakery Experiencing Challenges? Changing formulations, moving to clean label, or going organic can often lead to difficulties with new ingredients…
Organic Yeast – First Fresh and Dry Yeast Produced in North America!
When your bakery is ready to go organic the search for a certified organic yeast could be cause for concern. Will organic…
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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