Lesaffre UK & Ireland – Home of innovative baking solutions
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Lesaffre UK & Ireland – Home of innovative baking solutions
We stand as a global manufacturer in the production of baking ingredients, offering tailored solutions to millers, bakers, and industrial food producers. Our broad industrial baking powder range, is designed to meet the various needs of the baking industry, ensuring optimal performance and product quality.
Our leavening agents are meticulously formulated to provide cost-effectiveness, high activity, and extended shelf-life stability. By incorporating various acidulants, we offer a spectrum of taste profiles, reaction speeds, and sodium levels, allowing our customers to select products that best align with their specific requirements.
Lesaffre’s baking powders are trusted by leading bakeries nationwide, utilised in a wide range of products including scones, pancakes, and muffins. Our inclusive selection of ingredients ensures that our baking powders meet and exceed customer expectations in terms of reaction rates, taste, and cost-efficiency.
We are proud of our ‘free-from’ and ‘reduced level’ product lines, which cater to the increasing demand for healthier and allergen-free baking options:
Baking Powder Formula | Product Code | Gassing Power | Application |
General Purpose (SAPP*) | 100012537 | 17.5-19.5 | For all bakery applications |
Fast Acting (MCP*) | 100012534 | 17.5-19.5 | Self-raising flour |
Gluten-Free | 100013800 | 14.5-16.5 | General purpose, gluten-free baking |
Double Acting | 100012576 | 13.5-15.5 | American-style pancakes, thickening action pre-bake |
Encapsulated | 100012514 | 15.0-17.5 | Increasing batter longevity |
Low Sodium | 100012556 | 13-15 | Potassium Bicarbonate based, to reduce sodium levels |
SAPP Free (MCP/GDL) | 100012494 | 17-19 | SAPP-free, suitable for cake baking |
No Added Sodium | 100013360 | 14-16 | Salt-free, suitable for cookies and cakes |
Supreme (SAPP) | 100012569 | 17-19 | Tortillas, provides translucency |
Unfortified | 100012517 | 16-18 | Export only, unfortified flour |
While the primary function of baking powder is to create volume in baked goods, it also plays a crucial role in altering batter viscosity, enhancing softness, improving crumb structure, and influencing pH or buffering in both powder and yeast-raised systems. By using different types or combinations of acids, we can manipulate the reaction time to suit specific baking requirements.
Particle size significantly impacts the reaction rate, with coarser particles taking longer to dissolve. This delayed reaction is essential in systems where the gas release needs to occur during the oven or fryer stage. The initial gas release during proofing and resting stages is critical in establishing the structure and volume of baked goods.
Accredited to the BRC Standard “AA” Grade and ISO 9001:2015 certified, our baking powders undergo rigorous quality control processes to ensure they meet the highest industry standards. Our products are designed to optimise performance, ensuring consistency and reliability in every batch.
With over 170 years of experience in the baking industry and 80 production sites globally. Lesaffre combines technical expertise and innovative solutions to deliver superior baking powders and leavening agents.
We offer bespoke solutions tailored to your specific needs, ensuring optimal performance and efficiency for industrial bakers, backed by 10 R&D centres around the world.
Our ‘free-from’ and ‘reduced level’ product lines cater to the growing demand for healthier baking options, without compromising on quality or performance.
We are committed to sustainability, endlessly improving our processes and products to support a healthier planet.
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