The Baking Center™ is a pioneering concept created to meet the needs of bakery customers. Today, the international network operates as a reference in baking fermentation with 50 baking centers around the world.
Since its creation, it has put its expertise and know-how at the service of its customers: market knowledge, innovation, formulation, sensory analysis, scientific support, technical assistance, and training. Every day, more than 300 technicians work as co-innovators with their customers to develop baking processes and products of tomorrow.
This past year, the training courses that are provided within the Baking Center™ network have diversified and adapted to the changing constraints of customers. Thus, in addition to training courses on the art of bread-making, Lesaffre has also developed training courses on the management of water and energy consumption in the bread-making process, and other training courses that explore new baking processes, the reduction or elimination of waste and the optimization of the baker’s time and resources.
“When the first Baking Center™ was created in 1974, our customers immediately embraced the principle of a center of expertise that trains them in the art of bread-making. It is with our bakers that customers, in a spirit of co-construction, develop their know-how and cultivate excellence. The principle of the Baking Center™ is firmly in line with the Lesaffre spirit: to be as close as possible to our customers and to provide them with innovative, concrete, rapidly applicable, and sustainable solutions )))
The Baking Center ™ network makes the most of its knowledge of bread-making technologies, its mastery of ingredients and improvers and careful observation of markets and eating habits.
