RAISING LIFE
SINCE 1853

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Discover Crème de Levain

Reveal your signature
with ready-to-use
Crème de levain

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Discover our new sourdough range

Baking Center™

Lesaffre Nordic

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Yeast

Improvers

Sourdough

Other

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

What is the role of salt in breadmaking?

In breadmaking, salt is at once a taste enhancer and a functional ingredient, which acts on the properties of breadmaking dough. This article takes a ...
24 January, 2023
Hur does fresh yeast behave in different temperatures?

Yeast cells are naturally so called cryo-resistant and therefore able to withstand cold temperatures. They possess an incredible ability to ada...
05 July, 2022
Understanding enzymes in breadmaking

Amylases, proteases, lipases, xylanases to name only the most well-known … enzymes allow the full potential of ingredients used in bread-making to be ...
01 July, 2021