Association of Bakery Ingredient Manufacturers

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Lesaffre UK & Ireland
Unit E3, Blackpole East Trading Estate,
Blackpole Road
Worcester, WR3 8SG

01905 755811

Products list

  • Additives
  • Baking Powders
  • Bread and Cake Concentrates
  • Bread Improvers
  • Bread Mixes
  • Cake Mixes
  • Cream Powder
  • Croissant Mixes
  • Dough Conditioners
  • Doughnut Mixes
  • Foodservice Mixes
  • Glazes
  • Gluten Free
  • Malt and Malted Ingredients
  • Mould Inhibitors
  • Organic Ingredients
  • Pizza Mixes
  • Relaxers (Dough & Pastry)
  • Scone Mixes
  • Sourdough
  • Tiger Paste
  • Yeast

Company images

Company info

Lesaffre UK & Ireland was formed at the beginning of 2017 by the merger of the previous DCL Yeast and Fermex Limited teams and now, with a product range extended by the acquisition of leading bakery ingredients manufacturer LFI, the subsidiary has become a leading supplier of yeast, ingredients and technical advice to the UK speciality bakery market.

The company philosophy is to provide the best ingredients available to enable customers to make the highest quality, authentic products. Whether manufacture is by traditional craft methods or using modern processing equipment, ingredient formulations are constantly reviewed to ensure that they exactly match the requirements of raw material and end product. This is particularly relevant post-harvest, where wheat quality can change dramatically.  

High quality end-products is just one objective. At Lesaffre UK & Ireland we believe that quality also means efficiency, and that the true measure of success is also to produce maximum yield and minimum rejects or losses during processing.

This approach is reflected in the combination of product effectiveness and technical support to customers in product development, trouble shooting and providing processing advice. We pride ourselves on close baker-to-baker communications and exemplary customer service to help our customers achieve their objectives.

Please see the website for more information on how we can provide solutions to common baking and processing problems and for ideas for new products.

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