A price that
Like every commercial activity, bread-making needs to be both viable and a focus of continuous improvement. At Lesaffre, we are dedicated to optimizing the cost base of our customers by providing opportunities to increase efficiency, reduce expenditure and enhance their reporting.
Efficient
In a competitive environment, efficient baking is essential for success, and our yeast strains have all been specially chosen for their efficiency. From their physical characteristics to their high levels of performance, Lesaffre yeasts ensure that bread-making is a cost-effective process.
Savings
At Lesaffre, we are striving to support our customers, so they can offer products at ever more attractive prices to consumers. We achieve this win-win by optimizing bakers’ direct costs and also the indirect ones, such as wastage, thanks to our life extender solutions.
Organized
Lesaffre has adopted the Lean techniques to provide customers with more flexible solutions. We have developed easy-dosage solutions, along with yeasts that have been specially designed for use in frozen doughs.
Our solutions
Limiting waste
Lesaffre has solutions for limiting waste both during and after bread-making. These include products that prevent dough from sticking to mixing equipment, thereby reducing waste and saving time, and products that make slicing easier, which means few discards. For industrial bakeries, our technical support service can help to recycle unbaked dough.
Temperature management
Lesaffre has developed numerous yeasts and ingredients for the frozen food sector, whether the bread is designed to be part-baked or fully-baked when frozen. A complementary range (T-Control range) has been devised for doughs that only need refrigerating to avoid further fermentation. This also optimizes costs, as refrigeration requires less energy than freezing.
Tailored process
To satisfy the wide variety of consumer tastes, we can help bakers to produce different types of dough. For example, our solutions include ingredients for the sweet doughs used in products such as brioches, sandwich bread, regional specialties, milk bread and pastries. Solutions have also been created for the different processes involved.
Deactivated yeasts
Designed for artisan, retail, in-store, wholesale and foodservice bakers, Lesaffre’s deactivated yeasts are a natural solution for dough relaxation, which reduces both tearing and shrinkage while molding or sheeting. Ideal for making pizzas or croissants, these ingredients can also improve efficiency by reducing the time required for kneading dough.
Together, let’s create the products of the future
The classic French touch to daily bread
Saving time
Like everyone else in business, time is money for bakers. By using deactivated yeast, our solution optimizes the kneading time for baguette dough.
Easier mixing
Lesaffre’s improvers are specially designed to enhance the machinability of the dough. During baking, they ensure the right volume, crustiness and consistency of the baguettes.
Always ready
With our solutions, bakers can store a single dough in a refrigerator, and then bake portions of it when needed throughout the day.
Our products
and services offer
Yeasts
Baker's yeast is a vital ingredient for bread-making as its fermentation is key to make the dough rise. To deliver on our commitment to meet different customer needs, Lesaffre has several global brands, declined through an extensive portfolio that includes compressed, crumbled, active dry, instant dry, liquid, frozen semi-dry and deactivated forms.
To find out how each one can help you, simply click on the logo below to visit their website. For local brands, please get in touch with your usual contact person.
Sourdoughs
A traditional ingredient for leavening bread, sourdough is enjoyed today by consumers looking for natural products and the richest possible flavors. Lesaffre’s solutions include starters, living sourdoughs, devitalized sourdough, and sourdough- based preparations, all designed to make it easier to bake sourdough bread.
To find out how each one can help you, simply click on the logo below to visit their website. To know more about local ranges, please get in touch with your usual contact person.
Improvers and milling correctors
Our bread improvers alter the dough’s behavior at different stages of the baking process, enhancing its tolerance, volume, machinability and softness, while preventing blistering, flaking and mold.
To deliver on our commitment to meet different customer needs, Lesaffre has several global brands in the improvers and milling correctors segments of the market. To find out how each one can help you, simply click on the logo below to visit their website. For local brands, please get in touch with your usual contact person.
Premixes & Blends
To support baking creativity, Lesaffre has developed a wide range of premixes and blends. Thus, bakers become artists in their own right, offering their consumers recipes that are either classic or creative, with varied tastes and unique textures.
To find out how each one can help you, simply click on the logo below to visit their website. For local brands, please get in touch with your usual contact person.
Lesaffre Baking Center™ network
Since 1974, Lesaffre Baking Center™ network is a pioneer concept created to meet and answer baking customer needs. With today 48 Baking Center™ around the world, it operates as a referent solution for all customers. Over the years, Lesaffre Baking Center™ network has expanded its expertise and know-how by bringing market knowledge, innovation, sensorial analysis approach, scientific support, technical assistance and trainings. Every day, more than 300 technical bakers work as co-innovators with customers to develop the baking products and processes of tomorrow. Wherever you are, around the globe, let’s explore your unlimited potential with Lesaffre Baking Center™ network!
