Lesaffre has unique technical skills that it has thoroughly mastered, and enjoys top-level expertise in the production, fermentation and the transformation of yeast in all its forms. Lesaffre UK and Ireland was formed at the start of 2017 by the merger of the previous DCL Yeast and Fermex teams, now with a product range extended by the acquisition of LFI, a leading UK based bakery ingredients manufacturer.
You can read about our range of services below.
Since 1974, the technicians and experts of the Baking Center ™ Lesaffre spread over the 5 continents 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!
Back in 1965, having understood the need to tune in more closely to baker’s requirements, Lesaffre developed a Research & Development (R&D) laboratory. Lesaffre R&D’s aims are to better understand the biochemical processes taking place in bread production and thus select the microorganisms best suited to the recipes and processes found throughout the world.
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.