Lesaffre, Global Key Player in Baking and Fermentation

Choosing the Right Yeast

April 2, 2026
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BAKING NEWS

Understanding Frozen Dough: A Guide to Efficiency and Quality in Modern Baking

Frozen dough refers to semi-finished bakery products that have been mixed, shaped, and rapidly frozen before the final proofing and baking stages. Unlike traditional dough, it is engineered to be stored at sub-zero temperatures (typically -18°C or below) for several months. This technology acts as a “pause button” on fermentation, allowing the dough to retain its biological potential until a baker is ready to thaw and bake it.
June 1, 2026
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The Role of Sensory Analysis in the Modern Baking Industry

May 4, 2026
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2026 Bread Industry Consumer Trends

February 27, 2026
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2025 APAC Consumer Trends

December 28, 2025
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The role of bread improvers

December 28, 2025
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2024 APAC Trends: A Positive Outlook for the Bread Market

December 28, 2025
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The Roles of Egg in Breadmaking

December 28, 2025
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The Growing Appeal of Sourdough in Australia

December 28, 2025
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The Art of Artisanal Bread Making

December 28, 2025
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Three emerging markets to watch for APAC food industry growth in 2019

January 1, 2019
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Record-breaking bread event for a good cause

May 6, 2020
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Giving back to the needy in more challenging times

October 29, 2020
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A part in preparing the disadvantaged for employment in the baking industry

January 19, 2021
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Lesaffre welcomes its clients and partners to its new yeast plant in Indonesia

February 29, 2024
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Bakers from all over the world, we are at your side

February 4, 2025
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Saf Indonusa and Saf Viet: Training the next generation

December 26, 2025
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ABC Bakery gets creative with unsold dragon fruit due to coronavirus outbreak

December 26, 2025
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Closing Ceremony for First course students and Opening Ceremony for Second Course students, Programme named “Bread training course to enhance knowledge and develop career starup”

December 26, 2025
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