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
The Lesaffre Baking Center concept turns 50
In 2024, Lesaffre celebrates 50 years of its Baking Center™ concept, with a network of 51 dedicated application centers around the world. Throughout the year, Baking Center™ teams around the world will be celebrating the anniversary with customers and partners.
Artificial intelligence for the fermentation chamber
Ensuring constant results from the fermentation process is largely dependent on considering the challenges of working with a living product. Artificial intelligence provides promising opportunities in the flexible management of the process.
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.
Process design using forced dough relaxation
By means of invasive mechanical and electrical impulses, the dough resting time of wheat doughs after mechanical energy input can be drastically shortened.
Free-from innovation for taste
Many bakeries use other cereals and pseudo-cereals such as amaranth, quinoa and buckwheat, looking to add new sensory experiences to their range.
