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Discover our new sourdough range

Baker to baker

Lesaffre Nordic

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Baking Center™

Lesaffre Nordic

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All about yeast

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

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
Discover our new dry sourdough´s

New range of dry sourdough´s Lesaffre has a long history in fermentation, 1857, Louis Pasteur discover that fermentation is caused by microorganisms. ...
02 June, 2021
Why does bread lose its softness?

During the staling process, the crumb becomes firmer and less elastic; it dries out and becomes crumbly. The result is that the consumer becomes less ...
22 February, 2021