I am opening a new shop: what do I need to think about?
You own a bakery, business is going well and you tell yourself: “Why not open another shop?”
Win points 3 times on this victory day golden jubilee
Victory Day bonus offer!! Between 13-19 December 2021 earn X3 bonus points by scanning the QR code in select Saf Instant products in the Lesaffre & Me app!
A clean shop and top service: best practices
A tidy shop window, immaculately dressed staff and excellent service are as much a part of your customer relations as the quality of the products
My dough is tearing: what should I do?
Let’s say you are taking your dough out of the kneader or while you are shaping it, you notice that it tends to tear.
Launch of our new loyalty program in Bangladesh
We are pleased to launch our new loyalty program in Bangladesh for Saf-instant® yeast : Saf-Instant Blue®, Saf Instant Gold Bulk pack® and Saf-Instant Gold®.
Does my bread have the best possible taste?
Flat breads, round, white, brown, wheat, bran, croissants… there’s something for everyone
What are the best ways to store your ingredients?
Flour, yeast and butter may be your basic ingredients, but you also need other fresh products for your pastries, snacks and other concoctions: creams, fruit, meat or shellfish… what are the storage rules for these food groups? We’re here to bring you up to speed.
Get organised for the month of Ramadan
Every year, the month of Ramadan represents a great trade opportunity for you. However, it can also be a source of stress because of all the intense activity in a short period of time. The difficulties of this “rush” can be largely controlled if you get organised well in advance. Whatever it takes, you need to ANTICIPATE!
A global supply chain, with local expertise
At Lesaffre, our supply chain relies on our global presence and local expertise to provide our customers with the best products and services possible.
How does Lesaffre make yeast?
This film tells the story of how we produce yeast. In this short video, the different stages of the yeast production process (fermentation, biomass …) are traced, as well as the way we approach the different forms of yeast (liquid yeast, dry yeast, etc.).