Microorganisms have a wealth of untapped potential
Brice-Audren Riché began his role as Lesaffre’s CEO on January 1, 2022. He shared with us his perspective on managing
LIBRARY ARTICLES
Lesaffre publishes ‘Fermentation’ book
Lesaffre presented its new book entitled ‘Fermentation’ at Sirha Europain, published by Flammarion and produced in partnership with the Institut Paul Bocuse.
All the means to a laminated end: RONDO
Precision and consistency are required to turn blocks of dough into thin, delicate sheets. The big challenge lies in the correct distribution of the dough reduction steps while avoiding any unwanted tension in the dough. Inconsistencies in the reduction steps will significantly impact the structure of the final product.
Lesaffre subsidiary to use more renewable energy
LIS by Lesaffre, a drying specialist and subsidiary of Lesaffre, partnered with Idex, a specialist in energy and environmental services, to control steam production costs and reduce the site’s dependence on fossil fuels.
Lesaffre promotes Brice-Audren Riché to CEO
Lesaffre has appointed of Brice-Audren Riché as the Group’s new Chief Executive Officer as of January 1, 2022. He will succeed Antoine Baule, who has reached the end of his mandate.
Lesaffre Baking Center No. 44
The Lesaffre yeast group has established a Baking Center in the Vienna-Neudorf industrial zone on the southern outskirts of the Austrian capital city.
Automation and digitalization – who will be the technology leader?
As might have been expected, machine and plant controller automation and digitalization were one of the major topics at the iba trade fair.
