Baking with Lesaffre
Claim This Podcastby Lesaffre
Podcast Overview
<p>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</p><p>Production executive : <a href="https://www.natifpodcast.fr/" rel="noopener noreferrer" target="_blank">natif podcast</a></p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p>
Language
🇺🇲
Publishing Since
3/18/2022
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Recent Episodes
October 3, 2022
#7 - Yeast-bacteria interaction
<p>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.</p> <p><br> 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.<br> </p> <p>Enjoy your Listening!</p><br/><p>Hosted by Ausha. See <a href="https://ausha.co/privacy-policy">ausha.co/privacy-policy</a> for more information.</p>
October 3, 2022
#6 - Practical advice for bakers
<p>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.<br> <br> In this new episode, let’s talk to Emilie Bryckaert, Baking Fermentation Manager, and Benoit Demiselle, who works as Sourdough technical advisor.<br> </p> <p>Enjoy your Listening!<br> </p><br/><p>Hosted by Ausha. See <a href="https://ausha.co/privacy-policy">ausha.co/privacy-policy</a> for more information.</p>
October 3, 2022
#5 - Nutritional benefits
<p>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?<br> </p> <p>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.<br> </p> <p>Enjoy your Listening!</p><br/><p>Hosted by Ausha. See <a href="https://ausha.co/privacy-policy">ausha.co/privacy-policy</a> for more information.</p>
10 total episodes available
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- What is Baking with Lesaffre?
<p>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</p><p>Production executive : <a href="https://www.natifpodcast.fr/" rel="noopener noreferrer" target="_blank">natif podcast</a></p><hr><p style='color:grey; font-size:0.75em;'> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information.</p> - How often does this podcast release new episodes?
This podcast updates daily.
- Where can I listen to this podcast?
This podcast is available on 4 platforms including Apple Podcasts, Spotify, and more. You can also use the RSS feed directly.
- Does this podcast accept guests?
Yes, this podcast regularly features guests.
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