Our long experience in baking processes with yeast and liquid sourdough has taught us that in order to obtain the maximum guarantee of quality in a product, we must implement specific technological solutions that offer regularity in the production process of each client.
The facilities of yeast and liquid dough that Lesaffre proposes, respond to a new concept of modern bakery where technology and baking tradition go hand in hand. Because we take care of the quality of our products and we are concerned with food hygiene and safety, at Lesaffre we offer a service that includes the design of the installation of systems for the dosing of yeast and / or liquid dough in its own workroom, as well as an After-sales service.
Consistent quality – Time saving – Cost control – Ease of use, better incorporation of the product in the dough – Accuracy in dosage – Hygiene – Traceability
Prior analysis of the client’s needs – Study with possible suppliers according to requirements – Analysis of the current situation to define details of production, quality, logistics, economic, etc. – Presentation of the project and planning of start of work – Customer acceptance – Follow-up and management of the installation process to fulfill the planning brief – Training and final delivery – Operational monitoring of the installation in progress
Advice on maintenance – Continuous and specific training for each department – Audits (studies of the facilities in operation, proposal of development of possible improvements, detection of incidents or new requirements