One of the main challenges of innovation today is to have a short time-to-market in accordance with a customer-centric approach.
Therefore at Lesaffre, upfront strains evaluation, through fast-track approach, in defined sourdough conditions can significantly reduce the
development time from strains to breadmaking.
Thanks to this approach we could test interesting lactic acid bacteria among 100 encompassing 15 different species. Their combination with
Saccharomyces cerevisiae show a high diversity of the aromatic profile of bread bringing an innovative new flavor palette for breadmaking.