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.
LIBRARY ARTICLES
A delicate balance: perfecting work with gluten-free ingredients
As gluten-free bakery is decisively increasing its foothold into the mainstream market, growing by about 25% each year, research seeks to improve product taste, texture and nutritional profiles.
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.
