Naan, bread of the kings
Laborious leavening and skill scarcity made naan bread a nutritious yet elusive delicacy for centuries, first reserved for India’s royalties
LIBRARY ARTICLES
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.
Reducing product waste in industrial bakeries
By Andrey Bulatov, Sales Support Engineer, AMF Bakery Systems Minimizing raw material loss during production contributes greatly to the efficiency
New General Manager at Gnosis by Lesaffre
Lesaffre named Ulrich Irgens as General Manager of its business unit dedicated to nutrition and human health, Gnosis by Lesaffre. In this capacity, Ulrich Irgens has joined the Group’s Executive Committee.
Men at work: turnkey lines
Automated production lines are the solution to optimizing production and optimally allocating resources, including a critical one: the people on the production floor. Designing the turnkey line that fits best with a given environment throughout each process step also starts with people: the design team tasked with bringing together only the perfect pieces of the puzzle that will become a new line.
Lesaffre and Qair sign renewable electricity purchase agreement
Lesaffre and Qair, an independent renewable energy company, signed an 18-year contract for the direct purchase of renewable electricity (CPPA) from an agrivoltaic plant – a synergy between agricultural production and photovoltaic energy.
Get your pies in a row: Rademaker pie and quiche line
The Rademaker Pie and Quiche line is developed to produce an extensive assortment of pies and quiches from all cultures, ranging from meat pies, fruit pies, egg tarts (such as the beloved Pasta del Nata) and cheesecakes, to Melton pies, pork pies and even quiches; pies with an open top or closed with a dough lid, or crumbled top.
Easy as pie: AMF Bakery Systems automated lines for pies
The automated line designed by AMF Tromp can flexibly support a wide range of pies, either savory or sweet, in a baking tray, in foils, or in paper cups. They can bake the pie shells only, pies with the top opened or closed and pies with or without a lattice decoration. For (pre-)baking the pies, AMF recommends a Den Boer Multibake tunnel oven with impingement heating or a direct-fired system.
The Lesaffre Baking Center concept turns 50
In 2024, Lesaffre celebrates 50 years of its Baking Center™ concept, with a network of 51 dedicated application centers around the world. Throughout the year, Baking Center™ teams around the world will be celebrating the anniversary with customers and partners.
The art of bread: Rademaker lines
Rademaker designed its bread line for production efficiency, for a diverse range of breads including small baguettes, baguettes, triangle buns, square buns, hexagonal shaped buns, decorated/stamped buns, ciabatta, focaccia, pave, bagels and for a large variation of rounded products.
The art of bread: AMF Bakery Systems lines
The stress-free sheeting technology developed by AMF Tromp is at the heart of the processing line for any artisan bread product. The technology was developed around maintaining the quality and integrity of the traditional craft.
