Our customers are supported by a network of expert bakers, helping them in perfecting their recipes to address market trends. Our Baking Center™ network is able to support you in creating new bakery ingredients, developing production processes, sensory analysis, and technical training and troubleshooting. Today, Lesaffre has a network of more than 40 Baking Center™ globally. This includes more than 10 Baking Center™ across the Asia Pacific region and four are located in Jakarta, Medan, Semarang and Surabaya. Our team of baking experts can help with creating new bakery ingredients, developing production processes, sensory analysis, and technical training and support. Read More.
The language of bread crosses cultural boundaries, encompassing a familiar mix of aromas, flavours, textures, sounds and visual appeal. In our centre of bakery excellence in France, our sensory experts use dynamic methods to decipher consumer vocabulary into technical savoir faire or know-how and practical advice.
Their expertise helps perfecting the solutions for a wide range of some of the consumer’s favourites – roti manis, pan de sal, baguettes, croissants, flat breads, sourdough and more.
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.
Since its creation in 1965, R&D has been one of the strategic pillars of the group that has become a reference point in producing, transforming and marketing all forms of yeast.