Expertise

Explore our library of technical articles, news releases, and product announcements to learn about the great things happening at our company and in the baking industry from our experts.

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Lesaffre Opens New Blending Facility

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Meet the Lesaffre Tech Team – Sherrill Cropper

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Meet the Lesaffre Tech Team – Steve Massey

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We Are Bakers with a Scientific Approach, but Bakers First.

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Lesaffre’s Technical Expertise

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Organic Yeast – First Fresh and Dry Yeast Produced in North America!

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

Yeast and Sourdough, a Lesaffre Expertise

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A closer look at steamed buns known as mantou—thier history, method, and consumption.

Steamed Buns, a Lesaffre Expertise

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

Extending the Shelf Life of Bread

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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.

Satiation and Bread

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

Behind the Scenes of Gluten-Free Bread

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A look at how french baking expertise has influenced the baking industry in markets around the world.

The Challenge of Exporting French Baking Expertise