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.

Puratos launches plant-based chocolate ingredient

Puratos extended its Ambiante range of ready-to-whip toppings and fillings with a new entry: chocolate. The Ambiante Chocolate Flavor is 100% dairy-free, with no artificial flavors or colors (NAFNAC) and uses cocoa powder from Puratos’s sustainable Cacao-Trace program.

Cookies make the world go round

Cookies speak the universal language of taking a moment for a delicious treat, anytime, anywhere. The stakes are high to

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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

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.

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Case complete! Turnkey lines

Part II Complete solutions are an attractive proposal for bakeries. It is particularly relevant when considering the hassle of compatibility

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.

AMF Bakery Systems wins innovation award at Bakery China

The APEX Mini Combo BDR Bread and Bun System by AMF Flex won this year’s ‘Innovation for Growth’ award at Bakery China. AMF Bakery Systems (AMF) developed this system focusing on automating processes and improving efficiency as well as efficiency in the production facility.

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Mission code name: soft dough biscuits

Inviting with their diverse iterations, biscuits are, nevertheless, a delicate business to master. Following careful preparation, the fragile products are thoroughly inspected so that they may begin their journey to the consumer in great condition, and remain that way until snack time. The competition for attention matches their diversity, which is, at the same time, their unique selling point.

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