With more than 165 years of history in fermentation, Lesaffre supplies the world’s finest yeast and baking ingredients to bakers around the world, from industrial bakers to home bakers. Lesaffre is equipped with the latest facilities and knowledge, that includes global network of Baking Center™, R&D and manufacturing facilities, allowing bakers around the world to meet diverse need of modern baking.
Capability
Our Baking Center™ Network
Since Lesaffre established its first technical support center in France in 1974, the knowledge-sharing tradition has continued, handling down business secrets and recipes from one generation to another, and from one culture to another.
Today, Lesaffre has a network of more than 40 Baking Centers™ globally, including 11 across the Asia pacific region. The five missions of our Baking Centers™ are,
Sensory Analysis Capabilities: The Language of Bread
The language of bread crosses cultural boundaries, encompassing a familiar mix of aromas, flavours, textures, sounds and visual appeal. In our center of bakery excellence in France, sensory experts use dynamic methods to translate consumer vocabulary into technical know-how and practical advice. Whether you specialise in pan de sal, Japanese milk bread, roti manis, baguettes or brioche, we can help you tailor taste profiles to suit your needs.
Research & Development
While fundamental research is written into the genes of Lesaffre’s researchers, one of our Research & Development objectives is to achieve the right balance between staying at the cutting edge of innovation, launching new products and developing new applications in the field of yeast.
R&D has been one of the strategic pillars of the group since 1965 and has become a reference point in producing, transforming and marketing all forms of yeast.