Lesaffre opens baking centre in Zimbabwe

Global yeasts and fermentation company Lesaffre has opened its first baking centre in Zimbabwe.

The company explained that this new facility will be used for product and process development, training and commercial presentations.

In 2015, Lesaffre established Lesaffre Zimbabwe by acquiring the major stake in Anchor Yeast, and made a series of investments in the subsidiary last year.

Lesaffre Zimbabwe general manager Bernard Laguerre said: “The investments include the inaugural baking centre and the ongoing modernisation and extension projects at the Gweru plant.

"These investments were made in collaboration with the best local and external suppliers, with the aim of improving competitiveness within Zimbabwe and beyond the borders.”

The company further claims that its new baking centre will help develop and improve solutions for recipes and breadmaking techniques, as well as expand knowledge and expertise.

Lesaffre CEO Antoine Baule said: “Currently, Lesaffre is in the process of upgrading and expanding the Gweru yeast plant, the main focus being to improve quality and increase exports into the region.”

The new centre will also teach baking skills to the children from orphanages, which would enable them to find jobs and contribute to the development of Zimbabwe.

It will also join a network formed in France in 1974, which now comprises 38 centres worldwide.