Baking
Yeasts & ingredients
1/3
bread in the world
made with lesaffre yeast
53
BAKING CENTER™
AROUND THE WORLD
65
factories
for yeasts and baking ingredients
Expertise steeped in tradition
Generation after generation, bakers have passed along their cultivated, hard-earned expertise to future artisans. At Lesaffre, we have worked alongside these craftsmen, building our industrial, technical and scientific expertise and perfecting our approach. We have developed a global portfolio of baking solutions for craft and industrial bakers, ranging from ferments to bread-making ingredients. Today, we are known around the world as a key player and reference in the baking industry.
Our Baking Center™ network, which is finely tuned to observe challenges and pick up on changes, makes it possible for us to rapidly pinpoint trends and anticipate the expansion requirements of our customers around the world. As experts in the fermentation of yeast, we are able to offer consumers more flavor, more enjoyment and improved health.
Endless innovation
For more than a century, we have been pioneers in our industry, motivated by a strong sense of curiosity and committed to constant innovation. We have also long been convinced of the limitless potential of yeasts, traditional sourdoughs, yeast derivatives and other microorganisms to preserve health, wellbeing and the planet at large. As innovators, we are on a constant quest for excellence: to guarantee efficient, cutting-edge fermentation solutions that respond to our clients’ biggest challenges.
Our teams of researchers and formulators on every continent — with vast knowledge of the cultures, consumer tastes and local markets — have worked together to seek out operational solutions tailored to our consumers and our customers’ innovative projects. This joint approach to development paves the way for us to extend our range with innovative new processes, ingredient formulations for improved baking, yeasts and sourdoughs.
Global presence with a local touch
In addition to our innovative spirit and extensive expertise, we have dedicated ourselves to being a truly multilocal company. We strive to understand and incorporate every aspect of local practices in order to meet our clients’ specific needs and to be a trusted partner and resource. Since our founding, we have always focused on gaining an in-depth knowledge of our clients’ businesses and concerns. Today, we can proudly say that our teams of experienced, multicultural technicians in each of our 53 Baking Center™ technical facilities around the world are true partners for our clients. They speak the same language, share and exchange knowledge and expertise, and work together to innovate constantly. We understand that every launch presents a set of challenges, which is why our Baking Center™ network bakers support customers throughout every stage of their projects.
Baker’s yeast
As a fermentation agent, yeast plays an essential role in regulating the fermentation activity of bread and aromatic development. This 6 micrometer microorganism partially consumes the sugar in flour and produces carbon dioxide and ethanol, which allows optimal rise in the dough. The yeast cream produced by our fermenters is processed to create different types of yeasts, including compressed, crumbled, dehydrated and freeze-dried forms — each remarkable for their performance, purity and stability.
Our ready-to-use or customizable solutions allow artisans and industrial bakers over the world to produce better bread, more easily. And, above all, these solutions yield a large number of valuable molecules that create unique flavor profiles in a wide variety of baked goods.
Sourdough
Historically, sourdough was the very first baking ferment. This traditional ingredient is still renowned today for creating the richest flavors. Sourdough has long been acclaimed by consumers around the world in search of natural products. Composed of yeasts and bacteria, this ingredient brings countless benefits to the world of baking. But many bread-making professionals are reluctant to prepare a natural sourdough starter because of the complex and often tricky process. Lesaffre has developed a unique sourdough range — including starters, living sourdoughs, devitalized sourdough, and sourdough-based preparations — to customize flavor profiles and adapt to bakers’ needs.
Baking ingredients
With the goal of extending our portfolio of products and services beyond yeasts, our teams of researchers and formulators on every continent set out to create a large and innovative range of bread ingredients. These products respond to the various issues facing our industrial and artisan clients and meet their baking needs.
- Bread improvers simplify the work of bakers and optimize the functional characteristics of their breads by significantly altering the behavior of the dough at the different stages.
- Premixes support baking creativity and allow craft bakers to experiment with classic or creative recipes with varied tastes and unique textures.
The development of each type of baking ingredient targets specific objectives, combining our knowledge of production processes, raw materials, desired features, and more. All of our innovative solutions help to optimize the conditions under which various baking professions are exercised. They perfect the technical and sensory qualities of baked goods, and win over consumers who are perpetually on the lookout for healthy, tasty, authentic and new recipes.
The Lesaffre Baking Center™ Network
Our Baking Center™ Network launched with a single technical facility in 1974. At the time, we aspired to be true partners for our clients, acting as reliable experts in the sector and innovation leaders. Over the years, the technical support we offer has expanded with teams of experienced, multicultural technicians, capable of pinpointing the needs and particular features of every country they work in.
Today, our network comprises 53 facilities around the world. We aim to encourage autonomy by training technical advisors, formulators, sales managers and everyone who needs to understand baking.
As a pioneer in deciphering the language of bread, our Baking Center™ network also provides clients with sensory analysis, a scientific methodology used to tailor products to consumer tastes. We welcome clients from all backgrounds: craft bakers, industrial producers, distributors, R&D teams, etc., in order to assist and advise them. Through training, we aim to foster joint projects and create enduring relationships based on trust. The Lesaffre Baking Center™ network has become an international benchmark nurturing both major changes in the profession and the Group’s expansion in the yeast and baking ingredient markets.
Contact us
Craft bakers, bakery and food industrials, chains bakeries, hotels and restaurants or simply home bakers,
you wonder about baker’s yeasts, bread-making ingredients, fermentation?