Markets: Europe leads in sourdough launches
Sourdough grew by a CAGR of 10% in launches over the past five years. Nearly 8 in 10 sourdough launches are in Europe, although the Americas and other regions are experiencing faster growth.
Tag: sourdough
Flatbread meets Aronia
The flavorful landscape of flatbreads is rich with choices for a wide range of products in unusual, creative interpretations. Aronia brings a new flavor and color inspiration.
Lallemand acquires Singapore ingredient company
Lallemand Inc. acquired CerealTech Pte Ltd, a bakery ingredient business based in Singapore, for an undisclosed amount. Lallemand will integrate the business and associated employees into its Lallemand Baking Solutions (LBS) business as of October 15.
Boogie Lab – It’s boogie time, in Croatia and New York!
This spring, music-loving Boogie Lab, a lively artisan bakery and bar from Zagreb, took a bold step out of its home country of Croatia and opened its first US bakery in New York. It brings an innovative approach to bread-making across the ocean.
bbi-2024-04-It’s boogie time!
This spring, music-loving Boogie Lab, a lively artisan bakery and bar from Zagreb, took a bold step out of its
Puratos launches Sapore Lavida traceable sourdough
Puratos announced the launch of Sapore Lavida, its first completely traceable active sourdough produced in Belgium. The new ingredient is made exclusively with 100% wholewheat flour sourced from regenerative agriculture practices.
Optimum process for a world of sourdoughs
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
“All sourdoughs harbor a different consortium of micro-organisms”
Karl de Smedt, sourdough librarian at Puratos, shares insights into the bustling scene of European sourdough creations, how to maintain a strain’s profile and how to work with sourdough in large-scale operations.
Simply sourdough
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
Croatian bakery Boogie Lab expands to North America
Croatian craft bakery Boogie Lab is launching Boogie Lab USA and Boogie Bakery, the company’s first US-based micro bakery opening in spring 2024. Specialties sold will include sourdough-based breads, pastries and sandwiches. Distribution is set to begin in April.
How to scale up artisan bread production
Better-for-you preferences also apply to bread. Several mixing options help increase production volumes while providing goods that still feel and taste artisan-made.
How microbiology can contribute to the sourdough industry
In industrial production, the modulation of fermenting microbiota is the most critical stage. Understanding how it responds to processing conditions is essential to guarantee product quality.
