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The development of each type of bread-making ingredient targets specific objectives, combining our knowledge of production processes, raw materials, desired features, and more. All 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.
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.
With the support of two expert panels, taste and texture, Lesaffre Baking Center™ helps its clients to:
Give feedback on the taste and texture characteristics of your products.
The Lesaffre Baking Center™ welcomes you through an advice and support approach. Throughout the training, its aim is to both nurture mutual projects and create a relationship of lasting confidence with you. Excusive to Lesaffre customers in Pakistan, our different training programs are offered and organized according to your needs and abilities.
Our R&D training represents the sum of its industrial, technical and scientific expertise and contributes further to its renown with its international coverage and an approach founded on the transmission and sharing of knowledge from baker to baker. Through its R&D policy and the technical support of its worldwide Baking Center™ network, Lesaffre works together with baking professionals to cater to new market needs.