Category: Baking

A Wholesome Take on Pizza Innovation

High quality toppings are a natural choice to bring a wholesome twist to pizza, but consumers are ready for more creative bases to build their pizzas on.
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Organic Solutions for Dough Improvement

Our portfolio of dough conditioning systems offers organic solutions for dough improvement in a variety of bakery applications.
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Extended Shelf Life Opportunities in Fresh Vending

Fresh vending, one of the most recent food trends, relies on clean label claims that support consumers’ perception of these products as fresh and healthy.
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Dough Improvement with Encore Ingredients

With our Encore portfolio of ingredients, we provide formula optimization tailored to suit your dough improvement needs.
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Accent Baked Goods with Calcium Fortification

Add value and differentiate baked goods with patented Accent calcium fortification technology by Delavau Bakery Partners by SafPro®.
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Encore: Extending Freshness in Baked Goods

Delavau Bakery Partners by SafPro® delivers Encore shelf life extension solutions that keep baked goods fresher longer.
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Our Food Lab: Where Baked Goods are Made Better

At our east coast food lab, our Delavau Bakery Partners by SafPro® group improves ingredient systems, performs structure-function research, and more.
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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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