Dubai, United Arab Emirates-Thursday 4 November 2021 [ AETOS Wire ]
Global fermentation player Lesaffre will inaugurate its state-of-the-art Baking Center™ in Dubai, in the presence of Thibaut de Ladoucette, Chairman of Lesaffre Board of Directors and Frédéric Szabo, Director of Business France on November 9, 2021. This new facility, which is its 48th Baking Center™, completes Lesaffre’s international network of Baking Centers™.
It aims to support customers from the UAE and wider GCC region in the development of their expertise as well as introduce new innovative baking solutions.
“We are delighted to be expanding our footprint in the Middle East region by launching an ultra-modern facility, which is designed to boost the regional baked foods segment by upskilling local bakers to become master bakers in their own right. The Lesaffre Baking Center™ will also serve as a well-equipped resource center for bakers in the region giving them access to world-class products and insights that will help them elevate their businesses,” said Marine Durot, general manager, Lesaffre Gulf FZE.
As a key global player in fermentation for more than a century, Lesaffre, with a 2.2-billion-euro turnover, and established on all continents, counts 10,700 employees and more than 85 nationalities, will also be showcasing its products including its flagship Saf-instant yeast at this year’s Gulfood Manufacturing expo.
In 2017, the company expanded its business with the creation of its subsidiary Lesaffre Gulf FZE, including sales offices and a Baking Center™ in Dubai. The Baking Center™, which will be inaugurated on the November 9, has been specifically designed to fit with challenges coming from the Gulf and Middle East and adapted to recreate the real conditions of its customers productions.
The new Baking Center™ will further strengthen the international network of Lesaffre Baking Center™, a pioneer concept created in 1974 to meet and address baking customer needs .
Lesaffre Gulf's experts and technicians have strong knowledge and experience with the specificities of the region. They provide concrete solutions for using yeast, sourdough, mixes, premixes and blends in local recipes such as sandwich bread or buns, but also crusty breads or flat breads. In this real international team of experts, people can talk different languages (Arabic, French, Hindi, among others), which makes it possible to interact with their international customers.
A key global player in fermentation for more than a century, Lesaffre, with a 2,2 billion Euro turnover, and established on all continents, counts 10,700 employees and more than 85 nationalities. On the strength of this experience and diversity, we work with customers, partners and researchers to find ever more relevant answers to the needs of food, health, naturalness and respect for our environment. Thus, every day, we explore and reveal the infinite potential of microorganisms. To nourish nine billion people, in a healthy way, in 2050 by making the most of our planet’s resources is a major and unprecedented issue. We believe that fermentation is one of the most promising answers to this challenge. Visit www.lesaffre.com for more information.
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