Library Archives - Baking & Biscuit

“Put yourself in customers’ shoes”

The first Lesaffre Baking Center™ was opened 50 years ago, as a place where its specialists could not only put themselves in their customers’ shoes to understand their experiences – from baker to baker, but also roll up their sleeves and bake together to find product and process improvements. Since then, it has become a network of
52 Baking Center™ facilities (and counting), busy baking with manufacturers all over the world, from craft and industrial bakers to baking equipment makers and millers.

Dough sheeting: Easy does it!

The Kaak DrieM sheeting lines are designed to optimize every step of the process for large-volume dough production. The newest update to the sheeting system can now enable easy access to the portioner for thorough, convenient cleaning and maintenance.

f2m-bbi-06-24-Continuous processes, spirals-Freezer Integration

Reliability is earned

Spiral cooling and freezing systems have an unmatched capability to save space. For process consistency,
they must also ensure even temperature distribution, and an uninterrupted conveying movement for minimum downtimes, while being easy to clean and maintain. Energy efficiency and scalability features are also important checkboxes for a reliable piece of equipment.

The medium is the message

Automating packaging and coding not only streamlines the process but also checks all of the boxes – efficiency and transparency, material traceability and sustainability.

f2m-bbi-06-24-pans-ap-content-pan-tracker_updated

Information is power

In the world of industrial baking, maintaining line efficiency
and ensuring the longevity of bakeware and their coatings
are paramount to delivering high-quality products consistently.
American Pan’s SMART Pan Tracking® System helps protect the
product and the pan, with actionable information.

f2m-bbi-06-24-clean labels-RETOUCHED_Oven-

Better snacks: science and creativity

Providing excellent-tasting products is a must, but the eating experience is only one of the goals for successful snacks. The challenge lies in balancing health benefits, clean-label compliance, and manufacturing efficiency – all while meeting consumer expectations.

A clear approach for a complex issue

Sustainable packaging in the bakery sector lies at
the intersection between EU regulations and industry commitments.

“The key to sustainabilityis to think globally”

Sustainability is multi-layered and complicated, partly because it’s difficult to tackle the topic in isolation from other partners in the value chain. Germany’s largest baked goods manufacturer, Harry-Brot GmbH, found this to be true as it has been making strides with CO2 reduction, in-house and along the value chain for years. In this interview, Norbert Lötz, Managing Director of Production and Technology, talks about the challenges and obstacles on the way to sustainable baked goods production.

Morphological changes and color development

Color and shape are important quality attributes in baked goods, and particularly so for cookies. Composition and processing conditions determine and influence the color development and morphological changes of cookies. A new study provides valuable information for better understanding the morphological changes and color developments during the cookie baking process.

Lesaffre acquires majority stake in Biorigin

Lesaffre acquired a majority stake in Biorigin (a business unit of Zilor), a multinational company producing yeast derivative products, to enhance the supply of yeast derivatives for savory ingredients. As a result of the deal, Lesaffre will become the controlling shareholder of Biorigin, with 70% of its total corporate capital, while Zilor will remain a shareholder with 30%.

Lesaffre completes acquisition of dsm-firmenich yeast extract business

Lesaffre finalized the acquisition of dsm-firmenich’s yeast extract business today, October 2. Lesaffre’s Business Unit Biospringer, specializing in natural origin solutions from yeast fermentation, will integrate dsm-firmenich’s yeast derivatives processing technologies and products. The team of 46 dsm-firmenich employees working on yeast extracts, will also join.

Lesaffre embarks on carbon capture project

Lesaffre hosted an event at the Lesaffre Campus, where over 25 companies, including startups, were invited to brainstorm and explore a collaboration aiming at harnessing the power of carbon capture and utilization (CCU) in the food industry.

LIBRARY ARTICLES