Lesaffre presented its new book entitled ‘Fermentation’ at Sirha Europain, published by Flammarion and produced in partnership with the Institut Paul Bocuse. Lesaffre aimed to provide a better understanding of the contribution of fermentation thanks to micro-organisms such as yeast and bacteria. The book is available in French and English, and other translations of the book could be soon published.
The book retraces the history of fermentation through an educational and entertaining approach, then draws up a panorama of the leading products resulting from fermentation, including bread. Through this book, published by Flammarion and produced in partnership with the Institut Paul Bocuse, Lesaffre aims to provide a better understanding of the role of fermentation and micro-organisms such as yeast and bacteria. In recent years, with the discovery of the importance of microbiota by consumers, the link between fermentation and human health has become stronger, Lesaffre highlights.
“The process of fermentation is both ancient and very current. In fact, ingredients or foods derived from fermentation can be found in many everyday dishes and drinks. And yet, it is a little-known process, even in France, the country of bread, wine and cheese! With this book, we want to introduce fermentation and the benefits of micro-organisms to the public,” explained Thomas Lesaffre, Marketing Director Baking Ingredients at Lesaffre.
The book retraces the history of fermentation and draws up a panorama of the leading products (bread, cheese, beer, coffee, yogurt, etc.) resulting from fermentation.
Photo credit: Lesaffre