Today, consumers demand artisan, clean label, non-GMO, all-natural, organic, and healthy bread products. Sourdough breads are considered a healthy alternative to white bread and Lesaffre leads the way with new products that promise to take sourdough to the next level. Livendo by Lesaffre is available in concentrates and powders that can be incorporated directly into flour making them ideal for fresh, par-baked and frozen dough products.

As consumer demand for Hispanic baked goods in the U.S. is growing, bakers are facing obstacles in their markets and looking for solutions. America’s labor shortage is not going away, requiring the Hispanic baker to be more productive than ever. Lesaffre offers valuable product solutions that streamline the production process, ease labor challenges, and result in perfect results for each batch.

Interested in learning how bakers and pastry chefs replace butter, eggs and other dairy ingredients, allowing for a vegan claim? Many are leveraging multi-functional prune ingredients. They have non-characterizing sweet, mild, toffee-caramel notes and contain functional components that also help extend shelf life and slow the development of rancidity. Explore the many ways prune ingredients enable bakers to go vegan.

Lesaffre Saf Pro® pizza and flat bread improvers take into account the specificities of each manufacturing process (straight process, controlled proofing, freezing techniques, etc.) and adapt formulations to preserve intact the characteristics specific to flat bread: flexibility, shelf life, and consistency. This is important to understand because tortillas and flatbreads have benefitted from growing interest in global cuisines.