Do not get sticky with it!
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also increases shelf life by up to five days and is freeze/thaw stable.
LIBRARY ARTICLES
Lesaffre updates yeast education platform
Lesaffre has updated its exploreyeast.com website, an educational website raising awareness about the benefits of this microorganism for food, including bakery products. This project stems from the observation that yeast remains largely unknown to the general public.
Glazing for a lasting glow
A glossy layer atop diverse bakery products is a great way to make a first impression and, more often than not, plays a decisive role in purchasing decisions.
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.
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.
