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# Lesaffre UK & Ireland: Home of Innovative Baking Solutions

## Sitemaps
[XML Sitemap](https://www.lesaffre.uk/sitemap_index.xml): Includes all crawlable and indexable pages.

## Posts
- [The Gut Health Debate: Uncovering the Truth About Bread and Gluten](https://www.lesaffre.uk/the-gut-health-debate-uncovering-the-truth-about-bread-and-gluten/): Yes, there are various digestive disorders that may be associated with the consumption of bread and, more broadly, wheat or gluten. We mainly distinguish three categories of disorders: celiac disease, wheat allergy and non-celiac wheat or gluten sensitivity. 
- [Leading the Way to Sustainable Baking](https://www.lesaffre.uk/leading-the-way-to-sustainable-baking/): As climate concerns mount and energy costs rise, the global baking industry is under growing pressure to adopt greener, smarter production methods and achieve sustainable baking processes. Baking With Lesaffre is at the forefront of this transformation. From ingredient innovation to advanced fermentation control, Baking With Lesaffre's portfolio of sustainable technologies is helping bakers around the world reduce energy consumption, cut waste, lower carbon footprints, and produce cleaner-label products - all without compromising on quality.
- [T-Control™ 10.25: Helping Bakeries Reduce Waste and Improve Process Resilience](https://www.lesaffre.uk/minimize-dough-waste-enhance-flexibility-t-control-10-25/): In the world of baking, refrigeration and freezing have long been the go-to solutions for controlling fermentation and ensuring dough stability. However, these methods often involve significant investment in equipment, higher energy costs, and high CO₂emissions.
- [Sourdough: A Rising Star in the UK Market ​](https://www.lesaffre.uk/sourdough-a-rising-star-in-the-uk-market/): Sourdough bread continues to experience a significant rise in the UK, driven by a growing interest from both consumers and bakers. ​ This article delves into the intricate world of sourdough bread consumer preferences, providing insights into market growth, consumer motivations, and emerging trends.
- [Fight Food Waste With Lesaffre and Too Good To Go](https://www.lesaffre.uk/fight-food-waste-with-lesaffre-and-too-good-to-go/): Did you know that bread is a beloved staple in many UK households? At Lesaffre UK & Ireland, we’re passionate about making sure every loaf counts. Thanks to our partnership with Too Good To Go, we’re making strides to ensure that less bread goes to waste and more finds its way to your customer’s tables. Join us in this exciting journey by signing up for a FREE membership today and be a part of our mission to cherish every crumb!
- [The Bread of the Future](https://www.lesaffre.uk/the-bread-of-the-future/): Eating bread is more than just satisfying hunger; it also plays a crucial role in daily nutrition and overall well-being. The future of bread is being shaped by changing consumer expectations, sustainability goals and innovation within the global bakery industry. The bread of the future can contribute significantly to one's daily nutritional needs and overall health. The synergy of our historical expertise in bread-making, combined with the state-of-the-art knowledge within our nutrition and health business units, positions Lesaffre uniquely to address the challenges of the future of baking.
- [Sourdough – The bread that makes you smile in every bite](https://www.lesaffre.uk/sourdough-the-bread-that-makes-you-smile-in-every-bite/): In recent years, there has been a noticeable shift in consumer preferences when it comes to bread. From the rustic charm of the sourdough bread in the UK to artisan breads in other countries, people are increasingly seeking out healthier, more authentic options made without artificial ingredients.
- [Sourdough: A Gut-Healthy Trend Sweeping the UK young consumers](https://www.lesaffre.uk/sourdough-a-gut-healthy-trend-sweeping-the-uk-young-consumers/): Sourdough, hailed for its nutritional virtues, is making waves in the health-conscious community. Beyond being a delightful indulgence for the taste buds, it emerges as a powerhouse of antioxidants, vitamins, and minerals. Furthermore, it plays a pivotal role in regulating blood sugar levels and acts as a prebiotic, nourishing the beneficial gut bacteria essential for a robust and stable digestive system. This surge in interest has paved the way for a burgeoning sourdough market in the UK.
- [Quality that has earned the trust of clients and consumers](https://www.lesaffre.uk/quality-that-has-earned-the-trust-of-clients-and-consumers/): Honoring our status as a worldwide reference in the field of yeast production and processing, Lesaffre has always placed performance and quality at the top of its priorities. From client requests to releases of finished products, our group aims to be exemplary, through the application of a global quality assurance policy.
- [Occupational health and safety: a key priority for Lesaffre](https://www.lesaffre.uk/occupational-health-and-safety-a-key-priority-for-lesaffre/): Our Group is developing a common approach to occupational health and safety, with the end goal of meeting our zero-accident target. This proactive, participatory approach, in line with the actions already undertaken at each of our subsidiaries, concerns and involves each and every one of our staff members.
- [Environmental dynamics serving the group’s growth](https://www.lesaffre.uk/environmental-dynamics-serving-the-groups-growth/): As an eco-responsible company, Lesaffre’s day-to-day operations aim to preserve our planet and its natural resources. The group has long been engaged and invested in this domain, under our environmental management policy. For example, 15% of our industrial expenditures each year are now dedicated to the environment.
- [Tax Strategy Report](https://www.lesaffre.uk/tax-strategy-report/): Tax strategy
- [Almost half of UK consumers consider premium bread an affordable treat](https://www.lesaffre.uk/almost-half-of-uk-consumers-consider-premium-bread-an-affordable-treat/): 46% of consumers consider premium bread to be an affordable treat.  According to IGD₃ in 2022 eating out (foodservice) accounted for 27% of the UKs food & drink market compared to 37% pre-pandemic, which highlights the importance of the grocery sector when it comes to inspiring shoppers looking to dine at home.
- [5 Tips to avoid wasting bread](https://www.lesaffre.uk/5-tips-to-avoid-wasting-bread/): Did you know that every year around 17% of the world’s food goes to the rubbish bin after leaving the factory? Exactly! We all need to learn more about the products we consume regularly and clever tips to preserve them and extend shelf life.
- [Sourdoughs to meet consumers’ expectations](https://www.lesaffre.uk/sourdoughs-to-meet-consumers-expectations/): Sourdoughs have a place in tradition thanks to their age-old character and the know-how specific to each region, developed over time. The traditional production of sourdough first requires the preparation of a sourdough starter, which is made during the spontaneous fermentation that takes place in a mixture of flour and water, regularly refreshed by adding more water and flour.
- [Bread: a basis of our diet?](https://www.lesaffre.uk/bread-a-basis-of-our-diet/): Enjoyed and consumed on a daily basis in many countries, bread is an important factor driving the consumption of cereals thanks to 4 simple ingredients (cereal flour, water, salt and ferments).
- [Liquid yeast: what interest for the baker?](https://www.lesaffre.uk/liquid-yeast-what-interest-for-the-baker/): Liquid yeast has experienced strong development in the industry in recent years and, since 2005, a marked interest among artisan bakers who appreciate a global solution, integrating the product but also the technology and associated operating methods.
- [How to fulfil technological progress in an industrial scale produced bread?](https://www.lesaffre.uk/how-to-fulfil-technological-progress-in-an-industrial-scale-produced-bread/): Whether shortcuts or even faster-track methods are employed, bread always manages to keep track with modernity. And when bakery professionals start looking for a more economical product in line with new lifestyles, bread adapts further.
- [Understanding the implementation of sourdough](https://www.lesaffre.uk/understanding-the-implementation-of-sourdough/): he preparation of a primary levain depends upon the spontaneous fermentation at work in a mixture of flour and water that is regularly refreshed to maintain the bacteria and yeast metabolism. This semi-continuous contribution of new nutrients (water, sugars, etc.) helps to gradually establish the sourdough’s microbial ecosystem, closely linked, therefore, to the sourdough’s implementation. The primary or chef levain is used to make an all-round sourdough, which is used to culture bread dough.
- [Understanding enzymes in breadmaking](https://www.lesaffre.uk/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 developed, via their role as a catalyst for biochemical reactions.
- [What are the problems involved in sensory analysis in breadmaking?](https://www.lesaffre.uk/what-are-the-problems-involved-in-sensory-analysis-in-breadmaking/): Based on the five human senses of taste, smell, sight, hearing and touch, sensory analysis in breadmaking is used to quantify taste notions that are difficult to define by means of simple non-scientific assessment. Since it calls upon the human perceptions, it therefore relies on factors that are not only inherent in breadmaking, but also linked to each panellist’s own level of sensitivity.
- [What is sensory analysis ?](https://www.lesaffre.uk/what-is-sensory-analysis/): Sensory analysis is a living, evolving science based on the use of the human senses (sight, hearing, smell, taste, touch). The term first appeared in the 1960s to refer to the examination of a product’s organoleptic properties by means of the sense organs (Sauvageot et al., 2013).
- [Which solutions against acrylamide formation in bread making?](https://www.lesaffre.uk/which-solutions-against-acrylamide-formation-in-bread-making/): In breadmaking, acrylamide formation is mainly determined by the asparagine content of dough prior to baking. Strategies to reduce acrylamide formation therefore depend on reducing the levels of this amino acid during the process, especially since the solution consisting in optimising the time/temperature pairing meets with some obstacles in terms of acceptability and product shelf-life. Lesaffre bakery experts are conducting different experiments to help develop effective strategies against the formation of this toxic compound.
- [What is yeast with reducing power?](https://www.lesaffre.uk/what-is-yeast-with-reducing-power/): Of the flour treatment agents that can be used, yeast with reducing power has been found to be the most appropriate ingredient, since it naturally contains available glutathione, albeit generally in low doses.
- [The consumer’s approach in sensory analysis](https://www.lesaffre.uk/the-consumers-approach-in-sensory-analysis/): Cross-referencing between the consumer and expert approaches helps to build a preference map (Risvik et al., 1994) and thus better understand and appreciate the consumers’ choices. It is a combination of these methods that helps to define the organoleptic characteristics of a product adapted to a certain target. In this sense, the baker is compelled to consider sensory analysis as a development tool in its own right.
- [How to define the sound of crusty bread?](https://www.lesaffre.uk/how-to-define-the-sound-of-crusty-bread/): Focus on one of its senses that we sometimes forget: the SOUND of crusty bread.
- [How to assess the smell in crusty bread?](https://www.lesaffre.uk/how-to-assess-the-smell-in-crusty-bread/): Renowned for their sensory expertise, Lempa and Lesaffre have jointly developed a lexicon of precise sensory descriptors adapted to crusty bread. Used by large and medium-sized supermarkets, industrial and craft bakers in their marketing, R&D and Quality initiatives, the tools helps reconcile two approaches: the more subjective viewpoint of (non-technical) consumers, and the more objective angle of the experts (specifically trained).
- [How to assess the taste in crusty bread?](https://www.lesaffre.uk/how-to-assess-the-taste-in-crusty-bread/): We shine the spotlight on one of the major factors influencing acts of purchase and repeat purchase: the TASTE of a crusty bread.
- [How to assess the appearance in crusty bread?](https://www.lesaffre.uk/how-to-assess-the-appearance-in-crusty-bread/): Renowned for their sensory expertise, Lempa and Lesaffre have jointly developed a lexicon of precise sensory descriptors adapted to crusty bread. Used by large and medium-sized supermarkets, industrial and craft bakers in their marketing, R&D and Quality initiatives, the tool helps reconcile two approaches: the more subjective viewpoint of (non-technical) consumers, and the more objective angle of the experts (specifically trained). Where the appearance of a crusty loaf is concerned, the assessment is conducted in 3 stages: the appearance of the whole loaf, the appearance of the crust, and to conclude a study of the crumb of a single slice.
- [What is the history of Sandwich bread?](https://www.lesaffre.uk/what-is-the-history-of-sandwich-bread/): Now a key product in bread consumption, particularly since the growth of fast food, the sandwich is a snack eaten with the fingers, found in various forms depending on the different cultures. We shine the spotlight on the origins of this fashionable filled bread phenomenon.
- [What are the origins of the croissant?](https://www.lesaffre.uk/what-are-the-origins-of-the-croissant/): Associated in our minds with the fun-loving French capital, the croissant enjoys worldwide renown, but very few people remember its international origins! We shed the spotlight on this well-loved pastry …
- [What has to be known about yeast?](https://www.lesaffre.uk/what-has-to-be-known-about-yeast/): he yeast-making sector, a state-of-the-art industry, controls every process in the production of breadmaking yeast right up to drying, which enables yeast not only to be exported worldwide, but also to be kept for household use. A key ingredient in breadmaking, yeast has not always been understood or mastered: we shine the spotlight on these micro-organisms forming the core business of the Lesaffre group.
- [The ingredients of bread: What has to be known about flour?](https://www.lesaffre.uk/the-ingredients-of-bread-what-has-to-be-known-about-flour/): Flour is a powder obtained by grinding down certain seeds or plants and may be divided into two families:
- [How to use sourdoughs for taste?](https://www.lesaffre.uk/how-to-use-sourdoughs-for-taste/): Taste is a complex mechanism based on the five senses: sight, touch, taste, smell, hearing. The emotions experienced by a consumer on entering a baker’s shop conditions the purchasing act. The consumer assesses the bakery goods through a synergy of perceptions informed by tradition, health and food safety.
- [What are the technical characteristics of a good baguette?](https://www.lesaffre.uk/what-are-the-technical-characteristics-of-a-good-baguette/): Universally renowned as one and pre-mixed of the symbols of the French identity, the baguette is found in many countries of the world, sometimes in a slightly adapted form, but always adhering to the main principles that contribute to its success.
- [Gluten-free: how can you keep on eating bread?](https://www.lesaffre.uk/gluten-free-how-can-you-keep-on-eating-bread/): Finding a technical solution that excludes gluten can help remedy the social exclusion that some sufferers can experience. For this reason, the teams at Lesaffre have been working to develop a gluten-free breadmaking technique that helps preserve the appearance, texture and taste of bread wherever possible.
- [What is the nutritional profile of bread?](https://www.lesaffre.uk/what-is-the-nutritional-profile-of-bread/): Dietetics, a driving theme in all health food and fashion magazines, has become a commercial notion, often used in such a way that we forget its original meaning. And that notion sometimes undermines the importance of traditional products, such as bread. 
- [Expert view on bread: Which bread for the future?](https://www.lesaffre.uk/expert-view-on-bread-which-bread-for-the-future/): Clearly, there is more than one answer to the question “which bread for the future?”, mainly because there are several bread types at the present moment, depending on whether one is in a “mature” country in breadmaking terms, or a “growth” country. For each priority there will be an appropriate solution that will therefore decide a part of the industry’s development.
- [How to reduce bread waste?](https://www.lesaffre.uk/how-to-reduce-bread-waste/): There is an increasing number of properly adapted yeasts to guarantee the final proofing of dough that has been pre-proofed at room temperature. The goal is to be able to guarantee a comprehensive range of fresh, long-lasting loaves without generating any wastage or losses.
- [How does yeast behave in cold temperatures?](https://www.lesaffre.uk/how-does-yeast-behave-in-cold-temperatures/): Yeast cells are naturally cryo-resistant and therefore able to withstand cold temperatures. They possess an incredible ability to adapt to the cold. Vigilance is nevertheless strongly advised. 
- [How to define the taste of bread?](https://www.lesaffre.uk/how-to-define-the-taste-of-bread/): Hundreds of volatile compounds are formed during bread-making, all of which contribute towards the creation of taste.
- [How to enhance the taste of bread?](https://www.lesaffre.uk/how-to-enhance-the-taste-of-bread/): Evolution or “retro-innovation”? The increasingly “intangible” logic driving sales of most staple foods is manifesting itself through the importance consumers attach to the criteria of health, well-being, pleasure, taste… “Taste” has thus become an essential theme present throughout from expectations and practices through to sales messages.
- [What are the different deep-freezing techniques?](https://www.lesaffre.uk/what-are-the-different-deep-freezing-techniques/): Frozen dough, pre-proofed and frozen, part-baked and frozen, frozen to oven and Minute bread… five deep-freezing methods to guarantee flawless tasty loaves.
- [What is a mixed sourdough?](https://www.lesaffre.uk/what-is-a-mixed-sourdough/): – mixed sourdough, in which bacteria and yeast co-exist and ensure both the raising and the acidification of the dough.
- [Frozen dough products: how to preserve yeast cell viability?](https://www.lesaffre.uk/frozen-dough-products-how-to-preserve-yeast-cell-viability/): The results of all these studies now provide us with the basic techniques and essential foundations of “frozen dough products”. Lesaffre, however, continues to invest in the search for high-powered solutions for deep-freezing, with its focus at present on consumer health. The consistent results typifying the finished product also forms part of these quality criteria.
- [What is the adventure of the pizza across the globe?](https://www.lesaffre.uk/what-is-the-adventure-of-the-pizza-across-the-globe/): Since the 19th century, the pizza has witnessed the development of a plethora of toppings to adapt to all markets, while retaining its Italianness. After conquering Europe and North America, where billions of tonnes are consumed, it has now arrived in Asia and Africa. The pizza is symbolic of a food that knows no borders.
- [How to create taste in breadmaking? The specific role of sourdough](https://www.lesaffre.uk/how-to-create-taste-in-breadmaking-the-specific-role-of-sourdough/): Every type of yeast or bacteria lends specific aromatic notes to bakery goods, depending on their respective metabolism and breadmaking conditions (ingredients and process), hence the large number of molecules, including superior alcohols, carbonyl compounds, esters and organic acids, constituting the bread’s aroma (Galey et al., 1994; Hansen and Schieberle, 2005; Petel et al., 2017).
- [The croissant has also its own language](https://www.lesaffre.uk/the-croissant-has-also-its-own-language/): The technical specificity of the croissant makes it an extremely rich product, organoleptically speaking. For this reason, Lesaffre, in collaboration with Hubert Chiron of the AIPF, has developed a booklet devoted to these sensory properties, and by extension to other products based on leavened, flaky dough (Danish pastries, flaky brioches, filled croissants, etc…).
- [Why does bread lose its softness?](https://www.lesaffre.uk/why-does-bread-lose-its-softness/): Gluten proteins are also thought to take part in the staling process. Thus, gluten-rich bread will harden less quickly due to a process that is considered to be due to the interactions with starch (Curti et al., 2014).
- [Which mechanisms are responsible for volume in breadmaking? ](https://www.lesaffre.uk/which-mechanisms-are-responsible-for-volume-in-breadmaking/): Volume is a decisive quality criterion in many bakery goods. The development of a dough mass, and therefore the volume of the finished bakery good, is dependent upon two factors: the volume of carbon dioxide gases produced under the effect of yeast fermentation and the gas retention capacity. This article takes a look at the mechanisms responsible for CO2 production.

## Pages
- [Elementor #9351](https://www.lesaffre.uk/elementor-9351/)
- [Test Area Customer Support](https://www.lesaffre.uk/test-area-customer-support/): test area customer website portal
- [Ask Lesaffre](https://www.lesaffre.uk/ask-lesaffre/): The ASK Lesaffre service provides KEY customers with exclusive access to curated and bespoke consumer insights, trends, and data analysis that are highly relevant to their specific projects. The service delivers tailored intelligence to help customers navigate current challenges and identify new opportunities using Lesaffre's solutions.
- [Bakery Products Health and Nutrition Consumer’s Insights UK](https://www.lesaffre.uk/bakery-products-health-and-nutrition-consumers-insights-uk/): Register your interest to receive the Baking With Lesaffre: Bakery Products Health & Nutrition – Consumer Insights UK Report. Commissioned by Lesaffre UK & Ireland, this study explores consumer perceptions of the health and nutrition benefits of bakery products, offering valuable insights into the key factors influencing purchasing decisions.
- [IBA 2025 Customer booking](https://www.lesaffre.uk/iba-2025-customer-booking/)
- [BIA-24 Lesaffre Instagram Competition Information](https://www.lesaffre.uk/bia-24-lesaffre-instagram-competition-information/): Lesaffre UK & Ireland £500 Virgin Experience Day Giveaway Terms & Conditions Promoter:The promoter of this competition is Lesaffre UK & Ireland, located at Unit E3 Blackpole East Blackpole Rd, Worcester WR3 8SGEligibility:The competition is open to attendees of the Baking Industry Awards event on 24th October 2024 who are aged 18 or over.Employees of Lesaffre UK & Ireland and their immediate family members are not eligible to enter.How to Enter:Follow the Lesaffre UK & Ireland Instagram page @lesaffreuki.Take a photo at the 360 Photobooth during the Baking Industry Awards event.Share the photo on your Instagram story and tag @lesaffreuki.Only one entry per person is allowed.Competition Dates:The competition opens at 19:00 on 24th October 2024 and closes at 23:59 on 31st October 2024.Any entries after this time will not be considered.Prize:The prize is a £500 Virgin Experience Day Voucher. The voucher is subject to the terms and conditions of Virgin Experience Days.The prize is non-transferable, non-exchangeable, and cannot be substituted for cash or any other alternatives.Winner Selection:The winner will be randomly selected from all valid entries received during the competition period.The decision of Lesaffre UK & Ireland is final, and no correspondence will be entered into.Winner Notification:The winner will be notified via Instagram Direct Message within 48 hours of the competition closing.If the winner does not respond within 7 days of being notified, Lesaffre UK & Ireland reserves the right to select another winner.Publicity:By entering the competition, you agree that your name and Instagram handle may be used in promotional material by Lesaffre UK & Ireland, including posts on social media.Data Protection:Any personal data you provide will be used in accordance with GDPR and Lesaffre’s privacy policy.The data will only be used for the purpose of this competition and will not be shared with third parties without your consent.Limitation of Liability:Lesaffre UK & Ireland is not responsible for any incorrect or inaccurate information, or for entries not received due to technical issues.Changes to the Terms & Conditions:Lesaffre UK & Ireland reserves the right to amend or cancel the competition at any time without prior notice.Governing Law:These terms and conditions are governed by UK law, and any disputes will be subject to the exclusive jurisdiction of the courts of the United Kingdom.
- [Sustainability in Action: Our ECHO Journey](https://www.lesaffre.uk/sustainability-in-action-our-echo-journey/): Beyond the growth of Lesaffre Group, our aim has always been to contribute to better nourish and protect the planet. To deliver on that, we take action with concrete engagement, both nationally and internationally.
- [Flour Analysis Service](https://www.lesaffre.uk/flour-analysis-service/): At Lesaffre, we understand that the quality of flour is fundamental to successful baking. With our Flour Analysis service, we ensure that factors such as climate conditions, regional farming practices, and wheat diversity impacting your flour, do not compromise the quality of your products. Our commitment to excellence and innovation drives us to offer comprehensive analysis and testing to ensure the highest standards in product quality.
- [Powder Blending](https://www.lesaffre.uk/powder-blending/): Located in rural Worcestershire, our UK manufacturing plant is your strategic partner in achieving perfection in every blend. Along with producing Lesaffre’s range of high-quality, innovative products, our powder blending plant supports your business with top-tier toll blending services. We specialise in creating custom blends tailored to your precise business needs, ensuring consistency, quality, traceability and efficiency in every batch.
- [Baking Powder](https://www.lesaffre.uk/baking-powder/): 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.
- [Be Summer Ready With Inventis Cake Mixes and Bread Mixes](https://www.lesaffre.uk/be-summer-ready-with-inventis-cake-mixes-and-bread-mixes/): Crafted with only the finest ingredients and leveraging Lesaffre's quality and expertise, our bread mixes and cake mixes empower you to create treats that will brighten your customers' day. Our curated selection of mixes has something special for every taste bud, ensuring that your summer baking endeavours are nothing short of extraordinary.
- [Innovative Pizza Solutions](https://www.lesaffre.uk/innovative-pizza-solutions/): Creating exceptional pizzas requires skills, creativity, and the right ingredients. If you're a pizza chef looking to take your pizzas to the next level, don’t look further than Lesaffre to be your partner, working with you together to create quality pizzas that will keep your customers coming back!
- [Lesaffre wishes you a Happy New Year!](https://www.lesaffre.uk/lesaffre-wishes-you-a-happy-new-year/): https://www.lesaffre.uk/wp-content/uploads/2025/12/lesaffre_greetings_2026.mp4
- [Deactivated Yeast – Bakers Bonus – RS 190](https://www.lesaffre.uk/deactivated-yeast-bakers-bonus-rs-190/): Deactivated yeast, expertly crafted by Lesaffre, serves as a key ingredient for resolving various functional challenges encountered in different types of dough products.
- [Distributors](https://www.lesaffre.uk/distributors/): Our products are available throughout our distributors network nationwide.
- [UK Manufacturing](https://www.lesaffre.uk/uk-manufacturing/): Along with the production of Lesaffre’s range of high-quality innovative products, our blending plant operates as a prominent player in the baking and food and industries, specializing in the provision of powder blends.
- [Frozen Process](https://www.lesaffre.uk/frozen-process/): Lesaffre technical staff can provide advice on the optimum formulation and processing required for different permutations of frozen and retarded products, including:
- [Softness](https://www.lesaffre.uk/softness/): CRUMB SOFTENER- Improved softness over shelf life- Improved eating quality- Emulsifier free- Enzyme based formulation
- [Machinability & Relaxation](https://www.lesaffre.uk/machinability-and-relaxation/): Lesaffre has developed a wide range of formulations to optimise the viscoelastic properties of dough, aid the shaping process, and developed several solutions to resolve machinability, extensibility and shaping problems. These include the use of deactivated yeast and L-cysteine, reducing agents that help modify the structure of the gluten network without altering the protein chains. 
- [Volume & Tolerance](https://www.lesaffre.uk/volume-and-tolerance/): The right choice of formulation is essential for optimising the fermentation process and helping the dough to withstand the various mechanical stresses and create an appealing final product.
- [Legal Notice](https://www.lesaffre.uk/legal-notice/): This website (hereinafter referred to as the “Website”) is presented by Lesaffre® & Cie (referred to as “Lesaffre”) and its subsidiaries to Internet users (hereinafter the “Users“, and also referred to as “you” or “your“). Before using the Website and the services offered on it, Lesaffre and its subsidiaries ask you to read the terms and conditions detailed hereafter as they describe your rights and obligations and those of Lesaffre (hereinafter the “Terms”) and its subsidiaries where applicable. Access to the Website, your use of this Website and the services offered on it imply unrestricted and unconditional acceptance of the Terms. If you do not wish to be bound by these Terms, you are not authorized to use the Website and the services offered on it.
- [Corporate Responsibility](https://www.lesaffre.uk/corporate-responsibility/): DISCOVER MORE
- [Engineering](https://www.lesaffre.uk/engineering/): Our long experience in baking engineering 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 solutions that offer regularity in the production process of each client.
- [Research & Development](https://www.lesaffre.uk/research-and-development/): Technology and manpower driving development and innovation​
- [Customer Support Services](https://www.lesaffre.uk/customer-support-services/): At Lesaffre, our Customer Support Services bring unrivalled technical expertise in the production, fermentation, and transformation of yeast in all its forms. With years of mastery in these processes, we’re proud to offer top-level support to meet the unique needs of our customers.
- [Bread Improver](https://www.lesaffre.uk/bread-improver/): A tailored blend of reducing agents, oxidants, enzymes and emulsifiers; bread improvers optimise the functional characteristics of bread by significantly changing the way dough acts at each stage of the bread-making process.
- [Free From](https://www.lesaffre.uk/free-from/): Accordingly, for several years, they have been looking for gluten-free products, for reasons of intolerance or by personal choice. However, gluten plays a vital role in the production of bread, thus requiring “gluten-free” bread recipes to be adapted via substitution of ingredients.
- [Mixes & Premixes](https://www.lesaffre.uk/mixes-premixes/): The Inventis range of mixes & premixes has been specially designed to create speciality bakery products. They have been formulated either as complete mixes or as premixes requiring only the addition of Flour, Yeast, and Water. The range includes speciality products from around the globe.
- [Sourdough Based Solutions](https://www.lesaffre.uk/sourdough-based-solutions/): Once they are incorporated into the mix, they lend a unique colour and taste to the end products.
- [Inactive Sourdoughs](https://www.lesaffre.uk/inactive-sourdoughs/): INGREDIENTSInactive sourdough.
- [Live Sourdoughs](https://www.lesaffre.uk/live-sourdoughs/): Thanks to the quality of the selected strains, our live sourdoughs develop powerful, highly acidifying fermentation properties and tremendous aromatic qualities during the baking process. This helps to achieve the same results as a spontaneous “sourdough“.
- [Sourdough Starter Cultures](https://www.lesaffre.uk/sourdough-starter-cultures/): *LV4 GF - Gluten free Sourdough Starter Culture available.
- [Sourdough](https://www.lesaffre.uk/sourdough/): The positive image that consumers have of sourdough has led us to develop a range of products that combine ease of use, consistency of flavour and diversity of applications. 
- [Frozen Semi Dry Yeast](https://www.lesaffre.uk/frozen-semi-dry-yeast-2/): Maintaining superior product quality characteristics whilst enjoying the convenience of frozen production processes can be a source of potential issues for bread-making professionals. With our frozen semi-dry yeast, Lesaffre offers a solution dedicated to deep-freezing that combines the benefits of dry yeast with the performance of compressed yeast. It is suitable for use in any bread-making process and exceptional for frozen raw dough.
- [Dry Yeast](https://www.lesaffre.uk/dry-yeast/): Dry yeast is primarily intended for use in countries where the climatic conditions and cold storage may be challenging.
- [Liquid Yeast](https://www.lesaffre.uk/liquid-yeast/): Liquid yeast is made for short, medium and long fermentation processes. It adapts very well to cold processes, continuous fermentation, retarded and frozen processes.
- [Compressed Yeast](https://www.lesaffre.uk/compressed-yeast/): Presented in a form of extruded blocks, compressed yeast has many advantages: it is very easy to use, it crumbles directly into the mixer and lends itself to a wide variety of applications. Its compact shape limits contact with oxygen from the air, which helps to prolong its shelf life.
- [Yeast](https://www.lesaffre.uk/yeast/): The Lesaffre Group is the largest producer of yeast in the world. In addition to fresh compressed yeast, our range also includes dried and liquid yeasts. We also use our many years of know-how to produce special types of yeast, for example for doughs with high amounts of sugar (sweet doughs) or doughs using high levels of preservatives (acidic doughs). We offer our customers first-class quality of all our yeast types, while offering different packaging options that best meets their needs and requirements.
- [Inventis Catalogue](https://www.lesaffre.uk/inventis-catalogue/): window.option_df_2909 = {"outline":,"autoEnableOutline":"false","autoEnableThumbnail":"false","overwritePDFOutline":"false","direction":"1","pageSize":"0","source":"https:\/\/www.lesaffre.uk\/wp-content\/uploads\/2023\/02\/lesaffre-uk-ireland-inventis-range-2020.pdf","wpOptions":"true"}; if(window.DFLIP && window.DFLIP.parseBooks){window.DFLIP.parseBooks();}
- [Product Catalogue](https://www.lesaffre.uk/product-catalogue/): Browse our product catalogue and explore a range of expert solutions to help your bakery business strive and fulfil your customers' expectations. 
- [About us](https://www.lesaffre.uk/about-us/): More than170 yearsof knowledge
- [News](https://www.lesaffre.uk/news/): 51 baking center
- [Contact us](https://www.lesaffre.uk/contact-us/): For more information about our services, please complete the form below, submit it to us, and one of our representatives will contact you to provide further information. We look forward to hearing from you
- [Baking center services](https://www.lesaffre.uk/baking-center-services/): ...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!
- [Homepage – Innovative baking solutions](https://www.lesaffre.uk/): 51 bakingcenter aroundthe world

## Products
- [Inventis Plain Creme Cake Mix](https://www.lesaffre.uk/product/inventis-plain-creme-cake-mix/): ✔ Just add egg, oil & water 
- [Inventis Chocolate Crème Cake Mix](https://www.lesaffre.uk/product/inventis-chocolate-creme-cake-mix/): ✔ Just add egg, oil & water 
- [Inventis Potato Brioche Vegan Mix](https://www.lesaffre.uk/product/inventis-potato-brioche-vegan-mix/): The Inventis Potato Brioche 50 Mix is a simple clean label solution 50% mix for bakers to produce a range of premium Vegan Brioche style products. The enriched mix offers an excellent sweet, buttery flavour. Using the latest Lesaffre clean label technology this mix creates products that are tender and soft eating. The mix is perfect for production of Brioche, burger buns and plaits and other Vegan sweet goods.
- [Inventis Tiger Paste Mix](https://www.lesaffre.uk/product/inventis-tiger-paste-mix/): The Inventis Tiger Paste Mix offers a Roar-some addition to your standard Tiger bread range. Create breads that all the family will enjoy, a full flavoured topping and decorative finish to breads resembling the appearance of a tiger’s coat.
- [Inventis Napol’I Blend Mix](https://www.lesaffre.uk/product/inventis-napol-i-blend-mix/): ✔ Excellent taste
- [Inventis Trad’I Blend Mix](https://www.lesaffre.uk/product/inventis-trad-i-blend-mix/): ✔ Just add one sachet to flour and water
- [Inventis Dail’I Blend Mix](https://www.lesaffre.uk/product/inventis-dail-i-blend/): ✔ Just add one sachet to flour and water
- [Inventis Gluten Free Bread Mix](https://www.lesaffre.uk/product/inventis-gluten-free-bread-mix/): ✔ Easy Gluten Free bread mix
- [Inventis Russian Rye Style Mix](https://www.lesaffre.uk/product/inventis-russian-rye-style-mix/): The Inventis Russian Rye Style Mix is a simple 50% mix offering the baker to produce Russian Borodinsky style Rye breads, a traditional wholegrain rye bread made with Sourdough and finished with coriander for flavour.
- [Inventis Hearty Multiseed Mix](https://www.lesaffre.uk/product/inventis-hearty-multiseed-mix/): The Inventis Hearty Multiseed Mix is a A clean label simple solution, 50% mix, to produce a delicious range of seeded products. To offer truly flavoursome breads, the mix contains a blend of 4 different seeds, sunflower, pumpkin, brown linseed and millet, which provides 15% of seeds in the final bread.
- [Inventis Brioche 50 Mix](https://www.lesaffre.uk/product/inventis-brioche-50-mix/): The Inventis Brioche 50 Mix is A simple clean label solution 50% mix for bakers to produce a range of premium Brioche style products. The enriched mix offers an excellent sweet, buttery flavour in combination with a dried durum sourdough for extra complexity. Using the latest Lesaffre clean label technology this mix creates products that are tender and soft eating. The mix is perfect for production of Brioche, burger buns and plaits and other sweet goods. Add inclusions such as chocolate and cranberries to create even more exciting flavours.
- [Inventis Boulangerie Mix](https://www.lesaffre.uk/product/inventis-boulangerie-mix/): ✔ Full Range of Artisan breads from one simple mix
- [L’Hirondelle Yeast](https://www.lesaffre.uk/product/l-hirondelle-yeast/): L’Hirondelle yeast has a long tradition as the brand leader in France. It has the highest reputation among French bakers who trust it for its consistent, top quality performance – day in, day out.
- [DCL Craftbake Traditional + Yeast](https://www.lesaffre.uk/product/dcl-craftbake-traditional-yeast/): Craftbake Traditional + Yeast achieves a perfect balance between superb flavour development and totally consistent performance.
- [Bruggeman Instant Yeast](https://www.lesaffre.uk/product/bruggeman-instant-yeast/): Bruggeman Instant Yeast is available in two types:
- [DCL Instant Yeast](https://www.lesaffre.uk/product/dcl-instant-yeast/): DCL Instant Yeast (IDY) is a standard yeast for lean doughs, containing less than 5% added sugar.
- [DCL Active Dry Yeast](https://www.lesaffre.uk/product/dcl-active-dried-yeast/): DCL Active dried Yeast is a high-performance yeast with consistent quality. DCL Active dried Yeast is simple to use but the careful observance of the correct usage level and dough processing temperature is important for best results.
- [Saf-Levure Active Dry Yeast](https://www.lesaffre.uk/product/saf-levure-yeast/): Saf-levure is a dehydrated active dry yeast suitable for all baking processes.
- [DCL High Activity Craftbake Yeast](https://www.lesaffre.uk/product/dcl-high-activity-craftbake-yeast/): DCL High Activity Craftbake Yeast has been developed to help bakers produce consistently high quality products.
- [Saf-instant Yeast](https://www.lesaffre.uk/product/saf-instant-yeast/): Authenticity: Saf-instant yeast provides top quality, even in the most difficult bread-making conditions.

## Recipes
- [Hot Cross Buns](https://www.lesaffre.uk/recipes/hot-cross-buns/): While there are several variations of hot cross buns available today, the traditional version features a delicious blend of raisins and spices.
- [Vegan Croissants](https://www.lesaffre.uk/recipes/vegan-croissants/): Indulging in the exquisite flavours of croissants doesn't have to be exclusive to non-vegans! Despite their reputation for being challenging to make, crafting vegan croissants is not only possible but surprisingly accessible. Instead of traditional dairy ingredients, a few simple substitutions and following the Baking With Lesaffre expert tips will help you to create layers of flaky goodness.
- [Bagels](https://www.lesaffre.uk/recipes/bagels/): Bagels, the ubiquitous bread roll introduced to the world by Jewish bakers from Poland, are fascinating.Their explosion from a food primarily of the Jewish diaspora to mainstream staple; their production method, as one of the very few doughs that are cooked twice; and the speed at which a skilled bagel maker can shape them are all intriguing.But what’s more intriguing than any of that? Eating them! Make mine a fresh, untoasted, New York everything bagel with cream cheese, lox, capers, and red onion. That and a cup of coffee make the perfect Sunday breakfast.
- [Authentic French Baguette](https://www.lesaffre.uk/recipes/authentic-french-baguette/): Bring the delicious taste of authentic French baguette sticks to your bakery using this amazing recipe. 
- [Toasted Walnut & Cranberry bread](https://www.lesaffre.uk/recipes/toasted-walnut-and-cranberry-bread/): TIME
- [Seeded Batard](https://www.lesaffre.uk/recipes/seeded-batard/): Our technical baker produced these indulgent Seeded Batard bread with the versatile Inventis Boulangerie Mix: A simple solution 50% Mix for bakers to produce a full range of premium quality artisan style French breads.
- [Swiss Sticks](https://www.lesaffre.uk/recipes/swiss-sticks/): In this recipe, our technical baker produced tasty Swiss Sticks using the versatile Inventis Dail’I Blend: a specialist yeast based mix for making the finest crunchy baguettes, classic ciabatta and focaccia all from one sachet. Add inclusions and toppings to create your unique style products. 
- [Ciabatta with Durum Wheat Sourdough](https://www.lesaffre.uk/recipes/ciabatta-with-durum-wheat-sourdough/): In this recipe, our technical baker Sara creates a Ciabatta bread using Durum Wheat Sourdough (Livendo BD100). Produced from fermented Durum Wheat flour, Livendo BD100 requires no preparation and can be incorporated directly into the mixer. This sourdough gives the finished ciabatta product a distinct aromatic smell and taste, special to a fermented cereal.
- [Buckwheat Sourdough Boule with toasted kernels](https://www.lesaffre.uk/recipes/buckwheat-sourdough-boule-with-toasted-kernels/): Featuring the Livendo Buckwheat Live Sourdough, our Technical Baker Sara Autton creates Buckwheat Sourdough Bread with Toasted Kernels. With an unique and authentic sourdough taste, the Livendo Sourdoughs offer bakers a versatile range of solutions and recipes.
- [Sourdough Panettone with Lesaffre Starter culture](https://www.lesaffre.uk/recipes/sourdough-panettone-with-livendo-starter-culture/): TIME