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…