Baker to Baker

Lesaffre Nordic

Yeast

Improvers

Sourdough

Lesaffre Nordic

Lesaffre Nordic, started in 2010, focuses on the Nordic market. We have a wide range of yeast, sourdough and baking aids. Through strong networking and partnerships, our products are represented in Sweden, Norway, Denmark, Finland and Iceland. We are bakers & can help you improve your bread through richer flavor, optimized process & correct ingredients.

Our Services

The Baking Center ™ network, a facilitator

The Baking Center ™, Lesaffre Group’s technical competence center, has been breaking the language barrier of bread for more than 40 years. Thanks to their experience, our highly trained sensory analysts offer you a scientific methodology of sensory analysis.

Sensory analysis

As an after-sales service, Baking Center™ network technicians work on site, in Nordic and abroad, at the most sensitive moments. Because each launch is a challenge, they accompany you at all stages of the development of your project.

Technical assistance

The Baking Center^TM has developed a set of training courses for your teams: bread basics, yeast and leaven processes, sensory analysis techniques, ingredients panorama, world recipes. Whether you are a baker, an industrialist, distributor, member of an R&D team.

Training

Latest news

Which mechanisms impact the volume?
Volume is a decisive quality criterion in many bakery goods. Two factors are responsible for that volume: firstly, the volume of gases produced during...
03 December, 2019
Product changes
The following changes will be made in the coming’s future, please contact us if you would like product pictures or other questions. No changes on each...
21 November, 2019
How to control volume in breadmaking? Part 2 of 4
Volume is an appearance factor that is decisive for the consumer, in that it is assessed on first glance. A smooth fermentation process and the format...
10 September, 2019