Angel Yeast: smart factory starts production
Angel Yeast announced the opening of its latest food ingredient factory, with facilities that enable automated operation and improved quality control with smart production lines.
LIBRARY ARTICLES
Molecular and functional analytics: an integrated research
Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
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.
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.
