Quick characterization of waffle flours
Waffle recipes are quite simple and do not need many ingredients. To obtain the adequate waffle sheet structure, the flour used should meet certain characteristics when it comes to protein and gluten content.
LIBRARY ARTICLES
Lesaffre opens Baking Center in Jordan
Lesaffre inaugurated its first Baking Center in Jordan, at the end of November 2022. This is also the company’s 50th Baking Center. The first one opened its doors in 1974.
Lesaffre expands presence in Australia
Lesaffre Australia Pacific opened two new facilities in mid-November: a Molasses Extracts Plant (MEP) on its production site in Melbourne and a training showroom for breadmaking at its Baking Center™ in Mortlake (Sydney).
The taste developers
Sourdoughs are much more than just an ingredient. “They are an entire system of biotechnology,” explains Dr. Georg Böcker, Managing Director of Ernst BÖCKER GmbH & Co. KG, in an interview.
Molecular and functional flour analytics
Improving the profiles of baked goods benefits from gaining a deeper understanding of all the process steps and reactions behind them. Combining functional and molecular flour analytics will establish a comprehensive picture of the grain, and help to achieve better baking results.
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.
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.
