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LATEST NEWS

June 2019

Consumers’ expectations regarding taste, however, vary from generation to generation, and culture to culture. How to understand and define this complex notion, one that varies depending upon the era, the area of the world and the way individuals convey their perceptions in words? This article takes a look at the reasons for taste in breadmaking and the various interpretations thereof.

May 2019

Two major technical factors that are responsible for obtaining volume in bakery goods are efficient CO² production and a gluten network strong enough to retain the gases. However, there are other factors aside from these pre-requisites, that warrant further development in bread making: a higher tolerance to excessive fermentation and the dough’s capacity to withstand the various stresses inherent in processes such as controlled proofing and freezing.

April 2019

The preparation of a primary levain depends upon the spontaneous fermentation at work in a mixture of flour and water that is regularly refreshed to maintain the bacteria and yeast metabolism. This semi-continuous contribution of new nutrients (water, sugars, etc.) helps to gradually establish the sourdough’s microbial ecosystem, closely linked, therefore, to the sourdough’s implementation. The primary or chef levain is used to make an all-round sourdough, which is used to culture bread dough.The “all-round” sourdough will then be used as a fermenting agent in bread dough.

January 2019

Three potential growth areas in the APAC food and beverage industry include the organic food market in India, the Halal market in Japan, and bread consumption in South East Asia (SEA). Consumption of bread and pizza is expected to rise due to urbanisation, higher buying power, increased international travel, and the adoption of western diets. According to Lesaffre, bread consumption is expected to grow annually by 5 – 6% across SEA markets, highlighting the impact of the vast population on bread consumption. Separately, the positive environment in India has led to optimism among organic food manufacturers as the Indian organic market is expected to reach up to US$1.7 billion within the next two years. Lastly, the demand for halal and processed food products will be driven by the 2020 Tokyo Olympics as food firms are starting to explore collaboration opportunities to produce halal food products ahead of the sporting event.Joergen Lundgaard, Managing Director, Lesaffre Asia Pacific,shares his thoughts about emerging trends in yeast and bakery for Asia Pacific that are expected to continue gaining traction in 2019.Read more here: https://bit.ly/2CN6bSL

September 2018

Softness in breadmaking is a complex notion, for which there is no single definition or measurement criterion. Several components of texture help to indirectly define softness: suppleness, tenderness, doughiness, elasticity, and more.The ingredients and type of breadmaking process used play a key role in developing optimum softness, however, softness may be improved by adding functional ingredients or sourdoughs, which also help to delay staling.

June 2018

Sensory analysis is an essential tool for industrial, in-store and craft bakeries. But it’s not always easy to match the descriptions of consumers for the breads, croissants and baguettes they love with the technical, exacting terms bakery experts need to refine recipes and techniques.