Lesaffre - Articles - Page 2

04.16.2021

Lesaffre Saf Pro® pizza and flat bread improvers take into account the specificities of each manufacturing process (straight process, controlled proofing, freezing techniques, etc.) and adapt formulations to preserve intact the characteristics specific to flat bread: flexibility, shelf life, and consistency. This is important to understand because tortillas and flatbreads have benefitted from growing interest in global cuisines.

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Lesaffre

In the Dough: Clean label emulsification replacement

11.06.2020

Encore by SafPro offers a clean label emulsification replacement that meets or exceeds performance standards for traditional emulsifiers. Clean label is a vitally important trend in today’s marketplace, and emulsifiers play a crucial role in product quality for bakeries. They reduce staling, improve gas retention, provide aeration and foam stabilization, and contribute to softening the crumb of a finished product.

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Lesaffre

Better ways to handle dough temperature variations

07.30.2020

Lesaffre's New campaign “What Do You Know About Lesaffre?” demonstrates how the company is on the forefront of unravelling technical baking challenges. In this issue, see new research on the perceptions of clean label bakery products among Gen X, Boomers, Millennials and Gen Z consumers. Also, learn how CoolSmart Command Dry Yeast offers an alternative for refrigerator doughs to create less fermentation activity.

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Lesaffre

In the Dough: Looking Forward - 2020 Expectations

03.09.2020

Lesaffre explores the evolving needs of consumers with an upcoming insights study and new organic and clean-label ingredient introductions. Learn how innovative new products are allowing bakers to meet consumers' expectations.

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Lesaffre

Lesaffre Recaps IBIE Highlights

11.05.2019

Lesaffre's In the Dough e-zine shares an IBIE recap with highlights of its Master Bakers and how the industry is finding excitement and opportunity in its range of new product introductions. Learn how Accent 6500 Sodium Reduction Blend is helping bakers reduce sodium without losing flavor or handling capabilities and how Artisan Fleurage, another new product, provides sensory enhancement to a variety of doughs.

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Lesaffre

In the Dough – The Right Ingredients

07.23.2019

Lesaffre Yeast Corp. plays a crucial role in helping bakers solve problems and introduce successful new products with a broadened product portfolio. Lesaffre will be featuring its innovative line of ingredients at IBIE. Learn how Lesaffre helps bakers improve results.

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Lesaffre

In the Dough – Dedicated to Innovation

03.26.2019

Clean label is a trend that isn’t going away any time soon. Shoppers are reading ingredient lists in an effort to avoid ingredients they don’t understand. As bakers tackle cleaning up their ingredients, Lesaffre can help with ready-made or custom solutions that maintain product quality at the same time.

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Lesaffre

In the Dough - Partnering for Solutions

10.25.2018

Delavau Bakery Partners brings its expertise in formulating and custom solutions to Lesaffre’s customers. Customers can work side-by-side with Delavau’s technical team to develop new ingredient systems to solve the challenges bakers are facing today: shelf life, fortification, clean label and cost-in-use.

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Lesaffre

In the Dough - Broadening the Portfolio

08.09.2018

Lesaffre Yeast Corporation diversifies its portfolio with the acquisition of Delavau Food Partners. This acquisition brings in new ingredients and expertise in maintaining freshness and fortifying baked goods with nutrition. Learn about the benefits of natural mold inhibitors and how Lesaffre’s expertise in fermentation can help extend the shelf life of baked goods.

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Lesaffre