Taste

The creation of taste is both a technical, cultural and sensory challenge.  A source of pleasure via the five senses, it varies according to the culture and personal tastes of the individual and his/her environment.
As a pioneer in this field, Lesaffre has developed a wide range of products and services derived from its international experience, aimed at helping bakers to make their breads and Viennese pastries even more mouth-watering and delicious!

Enhancing the flavour of bread
The flavour of a bread reflects the baker’s passion for his work. By putting his creativity to best effect, the baker becomes a key player concerning the taste of his products, which all bear his own distinctive “signature”.  This is the key to maximising customer satisfaction and to opening up new horizons thanks to his inspiration and flair.
Lesaffre contributes its sensory expertise and technical support to professionals in the baking sector, providing them with an extensive range of taste products to help them give their breads and Viennese pastries that personal touch.

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Enhancing taste using “levain”
Based on the activity of a complex flora combining yeast and bacteria, bread-making using “levain” produces a high degree of aromatic richness.
Lesaffre has developed ferments which combine ease of use, aromatic quality and a diverse range of usage methods.  With the first generation of these products being chiefly represented by sourdough starters, Crème de Levain ® (a live, ready-to-use sourdough variety) has today joined this range.  This taste product offers maximum flexibility during production while at the same time guaranteeing an excellent level of organoleptic quality for the finished products.

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Fermentation: the natural way to maximize taste
The main role of fermentation agents, yeasts and bacteria is to cause the dough to rise by producing carbon dioxide and ethanol.  In doing so, a large number of aromatic substances are released.  The quantities produced vary according to the different factors involved in the bread-making process (flour, ingredients, mixing, moisture levels, fermentation time, fermentation temperature, etc.).  These tastes really emerge during baking.  Each type of yeast or bacteria contributes specific aromatic characteristics during the bread-making process according to its respective metabolism.
Even with identical ingredients, according to the conditions (duration, temperature, etc.), the aromatic profile can be extremely varied.  These blends of complex flavours, which are truly unique for each bread type, constitute the “signature” of the bread-making process and of the baker’s skill.
The distinctive taste of bread is comprised of more than 200 flavours!

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