Category: Food Science

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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Extending the Shelf Life of Bread

Preserving food products is now a strategic challenge for food industries, especially in the baking segment.
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Satiation and Bread

While satiety is often viewed from a scientific angle, it has also been viewed as something that is achieved by integrating different foods into one's diet.
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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.
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Taste of Bread: From Consumer to Analytical Approach

Product development depends on the judgment of sensory analysis panels, as well as on complementary techniques of chromatography, spectrometry and olfactometry.
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Taste of Bread: The Impact of Breadmaking Methods

There are a considerable number of possible techniques to choose from in breadmaking, and it is up to each individual to decide which he prefers.
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