What's it like to get the royal treatment from a baking legacy? It involves Baking Centers around the country. Precise sensory analysis. A diverse portfolio of Saf Pro® ingredients. See why Lesaffre raises the standard.

What's it like to get the royal treatment from a baking legacy? It involves Baking Centers around the country. Precise sensory analysis. A diverse portfolio of Saf Pro® ingredients. See why Lesaffre raises the standard.

Bakeries today must do more with less. There’s less time, less staff, and less budget. But quality can’t decrease. How do you achieve it all? Clean label dough improvers could be your answer. 

Freshness, taste and a clean label are non negotiables for many of today’s consumers. Discover the enzymes that can help you meet these demands.

As an FDA-approved processing aid, phages present an efficient method of pathogen mitigation that doesn’t impact flour pH. Add phages during the wheat temper for protection against foodborne illnesses. 

E-Guide Dough production 4.0: how to antagonize lack of personnel but increase flexibility, efficiency, and production reliability through digitization of bowl management and the automation of transport logistics with AGVs.

LEVAIR® Extended Shelf Life (ESL) by Innophos is a patent-pending leavening solution for baked goods proven to improve profitability and reduce waste.

Discover cost-saving solutions in commercial baking production with clean-label alternatives that don’t sacrifice taste or sensory experience.