60 acast.com Baking with Lesaffre https://feeds.acast.com/public/shows/baking-with-lesaffre en natif. Lesaffre Listen and bake what you imagine! Stay informed about the latest baking industry issues as well as keen insight from our experts. Your challenges. Our solutions! For more information please visit https://bakingwithlesaffre.com/en

Production executive : natif podcast

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]]> Stay informed about the latest baking industry issues as well as keen insight from our experts. Your challenges. Our solutions! For more information please visit https://bakingwithlesaffre.com/en

Production executive : natif podcast

Hosted on Acast. See acast.com/privacy for more information.

]]> false Lesaffre info+68b6f87bb4b4b9b3d2862841@mg-eu.acast.com 68b6f87bb4b4b9b3d2862841 baking-with-lesaffre https://feed.ausha.co/odPX1sRqEkD8 serial https://assets.pippa.io/shows/68b6f87bb4b4b9b3d2862841/show-cover.jpeg https://feeds.acast.com/public/shows/baking-with-lesaffre Baking with Lesaffre https://feeds.acast.com/public/shows/68b6f87bb4b4b9b3d2862841 #7 - Yeast-bacteria interaction #7 - Yeast-bacteria interaction Mon, 03 Oct 2022 12:30:59 GMT 8:36 3ffd76522db8ff8732052638c32b60091d3842a3 false https://podcast.ausha.co/baking-with-lesaffre/7-yeast-bacteria-interaction 68b6f8827450e0cb41ff8dc7 68b6f87bb4b4b9b3d2862841 Yeast and bacteria are the oldest living organisms on our planet. They’ve been around for millions and even billions of years. And that means they’ve had plenty of time to co-exist and adapt to each other.In this final episode, we investigate how bac... full Yeast and bacteria are the oldest living organisms on our planet. They’ve been around for millions and even billions of years. And that means they’ve had plenty of time to co-exist and adapt to each other.


In this final episode, we investigate how bacteria and yeast interact together, addressing one of the most crucial aspects of sourdough breadmaking with Pascal Lejeune, a Research Engineer at Lesaffre who has helped create 6 patents related to sourdough products.
 

Enjoy your Listening!


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]]> Yeast and bacteria are the oldest living organisms on our planet. They’ve been around for millions and even billions of years. And that means they’ve had plenty of time to co-exist and adapt to each other.


In this final episode, we investigate how bacteria and yeast interact together, addressing one of the most crucial aspects of sourdough breadmaking with Pascal Lejeune, a Research Engineer at Lesaffre who has helped create 6 patents related to sourdough products.
 

Enjoy your Listening!


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]]> #6 - Practical advice for bakers #6 - Practical advice for bakers Mon, 03 Oct 2022 12:30:52 GMT 8:32 312cc5c1c45815b5c0876aee609b3d00d07d74bb false https://podcast.ausha.co/baking-with-lesaffre/6-practicle-advice-for-bakers 68b6f884093397eb05d77d2c 68b6f87bb4b4b9b3d2862841 The art of baking sourdough bread can be complex. For bakers, the challenge is to identify the right products and processes to create their own signature sourdough bread – and then deliver the same consistent results day after day.In this new episode... full The art of baking sourdough bread can be complex. For bakers, the challenge is to identify the right products and processes to create their own signature sourdough bread – and then deliver the same consistent results day after day.

In this new episode, let’s talk to Emilie Bryckaert, Baking Fermentation Manager, and Benoit Demiselle, who works as Sourdough technical advisor.
 

Enjoy your Listening!
    


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]]> The art of baking sourdough bread can be complex. For bakers, the challenge is to identify the right products and processes to create their own signature sourdough bread – and then deliver the same consistent results day after day.

In this new episode, let’s talk to Emilie Bryckaert, Baking Fermentation Manager, and Benoit Demiselle, who works as Sourdough technical advisor.
 

Enjoy your Listening!
    


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]]> #5 - Nutritional benefits #5 - Nutritional benefits Mon, 03 Oct 2022 12:30:45 GMT 6:05 b0d09f2112ce3c2ee6d89b8a5a2b9c43d7dbece4 false https://podcast.ausha.co/baking-with-lesaffre/5-nutritional-benefits 68b6f882d6e2cdaa26fd221a 68b6f87bb4b4b9b3d2862841 If you ask someone why they buy sourdough bread, they’ll probably give one of three replies. It could be because of the distinctive taste and texture. Maybe it’s the fact that sourdough bread has a longer shelf life. And the final reason is because it’... full If you ask someone why they buy sourdough bread, they’ll probably give one of three replies. It could be because of the distinctive taste and texture. Maybe it’s the fact that sourdough bread has a longer shelf life. And the final reason is because it’s seen as being much healthier. But is sourdough bread really better for us than other breads?
 

Let’s head to Lesaffre’s testing lab in northern France to get some answers from Léa Ribet, who works as Project Manager in Nutrition & Health.
 

Enjoy your Listening!


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]]> If you ask someone why they buy sourdough bread, they’ll probably give one of three replies. It could be because of the distinctive taste and texture. Maybe it’s the fact that sourdough bread has a longer shelf life. And the final reason is because it’s seen as being much healthier. But is sourdough bread really better for us than other breads?
 

Let’s head to Lesaffre’s testing lab in northern France to get some answers from Léa Ribet, who works as Project Manager in Nutrition & Health.
 

Enjoy your Listening!


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]]> #4 - Personalization of Sourdough #4 - Personalization of Sourdough Mon, 03 Oct 2022 12:30:37 GMT 7:21 720622227873d4e90d542ed3a0cc1c93af2c9208 false https://podcast.ausha.co/baking-with-lesaffre/4-personalization-of-sourdough 68b6f882093397eb05d77ce3 68b6f87bb4b4b9b3d2862841 If you are a fan of sourdough bread, you probably have a good idea of what it looks like and tastes like. But did you know that the sourdough you know and love might be quite different to someone else’s?Benoit Demiselle and Camille Dupuy tell us how... full If you are a fan of sourdough bread, you probably have a good idea of what it looks like and tastes like. But did you know that the sourdough you know and love might be quite different to someone else’s?

Benoit Demiselle and Camille Dupuy tell us how to personalize sourdough bread in order to create signature bread with unique properties.


Enjoy your Listening!


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]]> If you are a fan of sourdough bread, you probably have a good idea of what it looks like and tastes like. But did you know that the sourdough you know and love might be quite different to someone else’s?

Benoit Demiselle and Camille Dupuy tell us how to personalize sourdough bread in order to create signature bread with unique properties.


Enjoy your Listening!


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]]> #3 - Sensory properties #3 - Sensory properties Mon, 03 Oct 2022 12:30:26 GMT 8:07 043a49ede7d2be1f9db686818ad48cf505c04a1c false https://podcast.ausha.co/baking-with-lesaffre/3-sensory-properties 68b6f882093397eb05d77cff 68b6f87bb4b4b9b3d2862841 How would you describe the taste, smell and texture of sourdough bread? “Tangy” is a word often associated with sourdough, as are “crusty”, “crispy” and “airy”. But, while sourdough certainly has sensory properties than are different to yeast bread, it... full How would you describe the taste, smell and texture of sourdough bread? “Tangy” is a word often associated with sourdough, as are “crusty”, “crispy” and “airy”. But, while sourdough certainly has sensory properties than are different to yeast bread, it also offers an almost unlimited combination of different aromas, flavours and textures.


To find out more about the different tastes and textures of sourdough, let’s go and talk to Camille Dupuy, who is Head of Sensory Analysis at Lesaffre, and tests around 25 products herself every day.


Enjoy your Listening! 


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]]> How would you describe the taste, smell and texture of sourdough bread? “Tangy” is a word often associated with sourdough, as are “crusty”, “crispy” and “airy”. But, while sourdough certainly has sensory properties than are different to yeast bread, it also offers an almost unlimited combination of different aromas, flavours and textures.


To find out more about the different tastes and textures of sourdough, let’s go and talk to Camille Dupuy, who is Head of Sensory Analysis at Lesaffre, and tests around 25 products herself every day.


Enjoy your Listening! 


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]]> #2 - Sourdough market trends #2 - Sourdough market trends Mon, 03 Oct 2022 12:30:16 GMT 9:00 c1ef112a148e7ba01f69ed7de26b40769aab33c9 false https://podcast.ausha.co/baking-with-lesaffre/2-market-trends 68b6f884b4b4b9b3d2862a5f 68b6f87bb4b4b9b3d2862841 Sourdough bread is back in fashion. The global sourdough market it set to continue growing over the next few years. You’ll find it in bakeries and supermarkets, cafés and restaurants, and it’s also become a popular ingredient in pizzas, cakes and cooki... full Sourdough bread is back in fashion. The global sourdough market it set to continue growing over the next few years. You’ll find it in bakeries and supermarkets, cafés and restaurants, and it’s also become a popular ingredient in pizzas, cakes and cookies. 


But what are the reasons for this upturn? What’s driving consumer preference for sourdough? And is it a local or a global phenomenon? To find out, let’s go and talk to Florianne Dudragne, who is Business Opportunity Manager at Lesaffre.

Enjoy your Listening! 


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]]> Sourdough bread is back in fashion. The global sourdough market it set to continue growing over the next few years. You’ll find it in bakeries and supermarkets, cafés and restaurants, and it’s also become a popular ingredient in pizzas, cakes and cookies. 


But what are the reasons for this upturn? What’s driving consumer preference for sourdough? And is it a local or a global phenomenon? To find out, let’s go and talk to Florianne Dudragne, who is Business Opportunity Manager at Lesaffre.

Enjoy your Listening! 


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]]> #1 - What is sourdough? #1 - What is sourdough? Mon, 03 Oct 2022 12:30:02 GMT 15:15 4c1e2f5c642fecbf6dfe93bf2371a89bd7eecb2d false https://podcast.ausha.co/baking-with-lesaffre/1-what-is-sourdough 68b6f885a742b7c846d93a5c 68b6f87bb4b4b9b3d2862841 Ask someone about sourdough bread and chances are they’ll say positive things about it. Sourdough is back in fashion and it’s widely seen as being healthy and natural. But what exactly is it? Where does it come from? And how is it different to classic,... full Ask someone about sourdough bread and chances are they’ll say positive things about it. Sourdough is back in fashion and it’s widely seen as being healthy and natural. But what exactly is it? Where does it come from? And how is it different to classic, non-sourdough bread?

In this first episode, Corinne Lesens, who leads the Group’s research & development in Baking Science, gives us a fuller understanding of sourdough and its history.


As a live culture, sourdough is constantly changing and needs regular feeding. That is why Livendo proposes solutions to achieve a stable sourdough that delivers the same quality bread with the same characteristics time after time. Sandrine Cuisenier, Lesaffre’s Product Manager for Sourdough tells us about it.


Enjoy your Listening! 


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]]> Ask someone about sourdough bread and chances are they’ll say positive things about it. Sourdough is back in fashion and it’s widely seen as being healthy and natural. But what exactly is it? Where does it come from? And how is it different to classic, non-sourdough bread?

In this first episode, Corinne Lesens, who leads the Group’s research & development in Baking Science, gives us a fuller understanding of sourdough and its history.


As a live culture, sourdough is constantly changing and needs regular feeding. That is why Livendo proposes solutions to achieve a stable sourdough that delivers the same quality bread with the same characteristics time after time. Sandrine Cuisenier, Lesaffre’s Product Manager for Sourdough tells us about it.


Enjoy your Listening! 


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]]> #3 - Solutions for successful cracker #3 - Solutions for successful cracker Mon, 21 Mar 2022 17:06:11 GMT 7:56 0fccfc0ebbcfaadb76d601449477752ac27e91f2 false https://podcast.ausha.co/baking-with-lesaffre/3-solutions-for-successful-cracker 68b6f884ac09b9f65050c1d7 68b6f87bb4b4b9b3d2862841 What are the ingredients and the different methods to be a cracker-master? What kind of technical solutions do manufacturers use to achieve the taste, color and texture demanded by different markets around the world? To get a full understanding of... full What are the ingredients and the different methods to be a cracker-master? 


What kind of technical solutions do manufacturers use to achieve the taste, color and texture demanded by different markets around the world? 


To get a full understanding of these technical aspects and exactly how they help to tailor crackers for different markets, let’s go and talk to Florent Gaubert, who is in charge of formulation at Lesaffre.

Enjoy your Listening!  


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]]> What are the ingredients and the different methods to be a cracker-master? 


What kind of technical solutions do manufacturers use to achieve the taste, color and texture demanded by different markets around the world? 


To get a full understanding of these technical aspects and exactly how they help to tailor crackers for different markets, let’s go and talk to Florent Gaubert, who is in charge of formulation at Lesaffre.

Enjoy your Listening!  


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]]> #2 - The taste of the perfect cracker #2 - The taste of the perfect cracker Mon, 21 Mar 2022 16:55:46 GMT 9:27 3cfd479f2ba4e1deba96831fbf955d53c880bc24 false https://podcast.ausha.co/baking-with-lesaffre/2-the-taste-of-the-perfect-cracker 68b6f8827450e0cb41ff8dcd 68b6f87bb4b4b9b3d2862841 How would you define a really good cracker? What kind of taste are you looking for? And what should the texture be like in your hand?When we eat any food, we’re constantly using our five senses to make an assessment and figure out whether or not we l... full How would you define a really good cracker? What kind of taste are you looking for? And what should the texture be like in your hand?


When we eat any food, we’re constantly using our five senses to make an assessment and figure out whether or not we like it. 


But it’s not always easy to express exactly which flavours or feelings we like and which we don’t like. 


To make the perfect cracker, it is important to know precisely what are the sensory preferences in different markets around the world. 


In this second episode dedicated to crackers, let’s talk about Lesaffre’s sensory analysis laboratory with Camille Dupuy, Head of Sensory Analysis at Lesaffre. 


Enjoy your Listening! 


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]]> How would you define a really good cracker? What kind of taste are you looking for? And what should the texture be like in your hand?


When we eat any food, we’re constantly using our five senses to make an assessment and figure out whether or not we like it. 


But it’s not always easy to express exactly which flavours or feelings we like and which we don’t like. 


To make the perfect cracker, it is important to know precisely what are the sensory preferences in different markets around the world. 


In this second episode dedicated to crackers, let’s talk about Lesaffre’s sensory analysis laboratory with Camille Dupuy, Head of Sensory Analysis at Lesaffre. 


Enjoy your Listening! 


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]]> #1 - An overview of the cracker market #1 - An overview of the cracker market Fri, 18 Mar 2022 17:18:42 GMT 8:33 1a9e2d50ead0403ba74286629b8b3c5dc4fc2600 false https://podcast.ausha.co/baking-with-lesaffre/1-an-overview-of-the-cracker-market 68b6f883a742b7c846d93a32 68b6f87bb4b4b9b3d2862841 What do you think about when you think about crackers ? The truth is that people perceive and consume crackers in different ways all around the world. Each market has its own expectations, preferences and trends. In this first episode, Floriane Dud... full What do you think about when you think about crackers ? 


The truth is that people perceive and consume crackers in different ways all around the world. 


Each market has its own expectations, preferences and trends. In this first episode, Floriane Dudragne, Market Analysis and Monitoring Coordinator at Lesaffre, provides us the keys to identify new needs and trends in consumers’ preferences for crackers.


Enjoy your Listening!  


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]]> What do you think about when you think about crackers ? 


The truth is that people perceive and consume crackers in different ways all around the world. 


Each market has its own expectations, preferences and trends. In this first episode, Floriane Dudragne, Market Analysis and Monitoring Coordinator at Lesaffre, provides us the keys to identify new needs and trends in consumers’ preferences for crackers.


Enjoy your Listening!  


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]]>