With « Pizza in words », done in collaboration with Leo Spizzirri from the North American Pizza & Culinary Academy, you can now take advantage of a comprehensive sensory glossary for pizza…
With “Le Pain in words” you can now take advantage of a comprehensive sensory glossary for crusty bread…
On the occasion of the VIIth International Symposium of sourdoughs, Lesaffre presents his results of works on various topics of studies on sourdoughs…
The technical sophistication of the croissant, and its history, make it a product of extraordinarily rich organoleptic…
Lesaffre, in collaboration with U.S. Wheat Associates, has developed a glossary dedicated to the sandwich loaf…
Today, making tasty bread is an art cultivated by widely varying means. These include yeasts and sourdoughs…
[Chinese Version] Today, making tasty bread is an art cultivated by widely varying means. These include yeasts and sourdoughs…