…have capitalized on their knowledge of countries, cultures, consumption patterns and the local market to feed your innovative projects. From baker to baker: a technical support catalyst of ideas!
…can pinpoint the needs and particular features of every country in which we operate. We understand that every product launch is a challenge; as such, our teams make on-site visits and provide start-to-finish customer support. Discover the diversity of our application centers:
The aroma, favour and texture of a food are key quality criteria for the consumer.
Pioneer in demystifying the language of bread, Lesaffre’s Baking Center™ facility offers its sensory expertise to accompany Lesaffre collaborators and its clients in their development projects.
Our expertise in sensory analysis
For the past 15 years, our sensory analysis experts have been committed to improving the organoleptic quality of our customers’ products. We rely on their keen sense of smell, sight, taste, touch and hearing to analyze each and every product. They study the subtle nuances of vanilla odors, the aroma of beer, the taste of specific yeast extracts, and the flakey feel or crunchy sound of a baguette.
A synergistic network
We rely on various groups of tasters ౼ made up of both amateurs and pros ౼ to use their five senses to evaluate our ingredients and finished products. Each group employs standardized methods to generate illustrated scientific results. Our sensory analysis network operates out of eight laboratories around the world ౼ in France, Argentina, China, Singapore and Turkey. Their expertise is a key driver behind every department of our company, from R&D to quality control, marketing and production. Together, they spark synergies between business units and experts from different areas of activity. This transversal approach is an asset and a strength and, most importantly, it allows us to create products and solutions that meet our clients’ every need.
Together, we’ll write new chapters in the history of baking for today and tomorrow…
Created in 1974, the Baking Center™ concept has been defined as the centre of expertise, technology and innovation of the Lesaffre Group, the world leader in the baking yeast market. As an essential partner for manufacturers, artisans and distributors, the Baking Center™ network of more than 50 facilities located in over 5 continents makes the most of its knowledge of bread-making technologies, its mastery of ingredients and improvers and careful observation of markets and eating habits.
Baking Center™ technical support systems equipped for demonstration and training purposes are perfect places to meet, share know-how and experience with professionals from all over the world. Technical assistance, product and process development, sensory testing, tailored training are just some of the services specially designed to best meet customers’ needs.
Baking Center™ technicians and experts work closely with Lesaffre researchers to prepare for the future and always offer innovative new solutions.
Neverending strive for innovations
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