Breakfast Flavours ………with Lesaffre and….. Liz ;-)

June 30, 2012 § 4 Comments

Frühstücksdüfte  © Liz Collet

Do You know Lesaffre?
Lesaffre was founded in 1853 (still owned by the Lesaffre family) and has – as telling here – now obviously become a leader in the domain of bread-making yeast and yeast extracts. The independent French family-run group has a presence on all five continents and works with over 7,000 employees. More about the Lesaffre Group  history here.

Throughout its company history spanning more than 150 years, Lesaffre has built up an extensive portfolio of international brands, today recognized as references in the global marketplace. The high levels of brand awareness and renown enjoyed by these products are today beyond dispute. Among their brands You’ll find such as L’hirondelle, Crème de levain and Pain’ minute.

Created in 1974, their Baking Center™ concept has been defined as the centre of expertise, technology and innovation of the Lesaffre Group, the world leader in the baking yeast market. As an essential partner for manufacturers, artisans and distributors, the Baking Center™ network of 25 branches located in over 5 continents makes the most of its knowledge of bread-making technologies, its mastery of ingredients and improvers and careful observation of markets and eating habits.

You might expercience more about it in that video published by Lesaffre Group “Baking Center™ – Technical assistance”

With pleasure I met several of my works like Frühstücksdüfte, Und morgen früh duftet es nach Brötchen and Früchtchen im Strudel der Genüsse at Leasaffre – especially in that slideshow at bulgarian website of Leasaffre. (perhaps click here, too?), one of the commercial presences in more than 170 countries.

Früchtchen im Strudel der Genüsse at Leasaffre is – somehow – a funny one  as example  for pastry with their products, due to the fact, it’s not made with yeast. Strudel or filo doesn’t need yeast, but is done with flour, oil or melted butter, a pinch of salt and some water – that’s all. Some add vinegar, but it’s not essential for the recipe. Nevertheless it’s   lovely to find it there – and why not be inspired to bake with their product and yeast even with that charming little mistake of  picture with strudel there, too?

Lesaffre  enjoys top-level expertise in the production, fermentation and the transformation of yeast in all its forms: Lesaffre place emphasis on high standards in its use of materials and expertise in all its products and services related to bread-making, taste, nutrition, fermentation and distillation.

Related Links and Articles

 

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