DISCOVER LESAFFRE’S WHITE PAPERS

Latest sourdough
studies

On the occasion of the VIIth International Symposium of sourdoughs, Lesaffre presents his results of works on various topics of studies on sourdoughs…

SENSORY GLOSSARY FOR Croissant

The technical sophistication of the croissant, and its history, make it a product of extraordinarily rich organoleptic…

SENSORY GLOSSARY FOR SANDWICH BREAD

Lesaffre, in collaboration with U.S. Wheat Associates, has developed a glossary dedicated to the sandwich loaf…

SENSORY GLOSSARY FOR crusty BREAD

With “Le Pain in words” you can now take advantage of a comprehensive sensory glossary for crusty bread…

Taste
Sourdough

Today, making tasty bread is an art cultivated by widely varying means. These include yeasts and sourdoughs…