Lesaffre is launching a baking center in Dubai as part of a network expansion strategy to support customers from the United Arab Emirates (UAE) and the greater Gulf Cooperation Council (GCC) region in developing disruptive baking solutions.

The baking center is located at Dubai’s Silicon Oasis and adapted to recreate actual conditions of customer productions by imparting expertise on the uses of yeast, sourdough, blends for local recipes on sandwich bread, buns, crusty bread and flatbreads.

Breaking bread in different geographies
Jose Juan Berruga, president of Middle East and Central Asia Lesaffre Baking region, says: “Bread is consumed differently according to countries. Local experts can respond to local requirements and share their knowledge.”

Lesaffre has done business in the Middle East and Central Asia for over 30 years, with five production plants spread across Turkey, Jordan and Egypt.  

The Dubai baking center spans 400 square meters to support a clientele ranging from craft to industrial bakers.

Marine Durot, general manager of Lesaffre Gulf FZE, adds: “We can support all our customers’ technical needs in baking and guide them in developing their business. We can work on tailor-made solutions but also clean label solutions or healthy bread projects.”The Dubai baking center provides support to craft and industrial bakers.

Baking up a storm
Lesaffre established the concept of a baking center in 1974. Today, the international network is a referent in baking fermentation dispensing sensory analysis, technical assistance and training. 

The company has been selecing and growing yeasts for more than 165 years. The yeast cultivated by Lesaffre is used in the production of bread for its fermentative power. One bread out of every three in the world is made with their yeast, the company claims.

Antoine Baule, CEO of Lesaffre, says: “Yeasts are living organisms whose new properties and benefits are being discovered every day thanks to our R&D centers and our baking centers. This capacity for innovation allows Lesaffre to be a privileged partner of its customers in the bakery world.

Micro-organisms such as yeast, developed through fermentation, contribute to a natural diet. The ferments can, for example, be used as food supplements to contribute to the balance of the intestinal flora, or microbiota, in humans and animals. They reduce or avoid antibiotics in animal nutrition or reduce the use of pesticides in agriculture. 

Yeast extracts and yeast protein are animal-free and can bring specific flavor notes or proteins to a formulation.

The Gnosis by Lesaffre division is responsible for fermentation processes to cultivate nutritional actives, probiotics and functional yeasts.