bake - July 2018 - 58

foodservice

PIZZA
innovations

From new education centers to premium ingredients, the
pizza business is booming. In efforts to bring training to the
forefront, Lesaffre recently announced the opening of a oneof-a-kind Pizza Innovation Center. This new facility, located
in Lisle, Illinois, near Chicago, will bring the latest technology,
equipment and expertise to the benefit of Lesaffre' s baking
customers in North America. It has been launched in conjunction with the North America Pizza & Culinary Academy.
The Pizza Innovation Center features the latest equipment,
including a range of pizza ovens covering many technologies
and styles, several types of mixing and dough handling equipment, a state-of-the-art dough preparation room that can
replicate any real-world climate, a commercial kitchen, and an
innovative kitchen instructional area.
"This new facility gives us more opportunity to innovate with
key pizza clients who want to create new products, troubleshoot
their process, or train their people," says Tom Benner, president
and chief executive officer of Lesaffre Yeast Corporation.
The North American Pizza and Culinary Academy is led by chef
Leo Spizzirri, Maestro Instruttore, PFC, master instructor and
member of the World Pizza Team.

"High-quality wheat flour is the foundation for strong, flavorful
pizza dough, and additional grains can do so much more for

"I am thrilled to be working with a partner like Lesaffre, who

pizzerias," says chef Jason Gronlund, technical sales manager,

brings top quality ingredients focused on the art of great

foodservice, for Ardent Mills. "Ancient and heirloom flours and

pizza," he says. "They will bring their research and develop-

un-milled grains can differentiate crusts, add texture to salads

ment team on site, and we can work at levels unrivaled in the

and inspire innovative ideas across pizzeria menus."

industry. There's a lot of expertise coming together here."
when applied to pizza. For instance, Ardent Mills featured an

to get everyone excited about pizza. Cooking is a life skill that

Avocado Toast spelt flatbread crust with olive oil, mozzarella,

gives back in the most rewarding ways, Spizzirri says.

shaved Parmesan and green onion during the expo. As the fastcasual pizza segment gets more competitive, operators need

Premium ingredients are a key component of great pizza. At

differentiators. Operators are using pizza dough for bread-

the International Pizza Expo 2018, Ardent Mills showcased

sticks, garlic knots and other appetizers. More pizzerias are

pizza flours, ancient and heirloom grains and new crisped and

adding dessert pizzas to the menu in a bid to capture add-on

IQF grains. Ardent Mills' culinary team shared ideas for using

sales. So far, apple pie filling and chocolate versions have been

premium flours and grains to add value to one of America's

some of the first to emerge. Fresh basil or mint, sweetened,

favorite foods and one of the most vibrant categories in the

soft cheese and citrus zest are some great flavor pairings for

restaurant industry.

Italian settings that score a "wow factor."

58 < JUL 2018 | bakemag.com

JOHN UNREIN/LESAFFRE

Consider on-trend ideas that aren't entirely new but are new
At the North American Pizza & Culinary Academy, the goal is


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bake - July 2018

Table of Contents for the Digital Edition of bake - July 2018

EDITOR"S NOTE - THE RBA 100th Anniversary Issue
MANAGEMENT - The future of fresh
NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
TECHNICAL CORNER - Fiber options
EQUIPMENT INNOVATIONS - New York style water
A century of service
CAKENOMICS - The fall issue
Fun with fall creations
TIME SAVING TIPS - The case for singles
TIME SAVING TIPS - Keeping up with your neighborhood
TIME SAVING TIPS - Put the wow in cake
TIME SAVING TIPS - The age of personalization
SUPPLY SIDE ECONOMICS - Festive frostings
SUPPLY SIDE ECONOMICS - The gold standard
WINNING PROMOTIONS - Strawberry fields of shortcake forever
WINNING PROMOTIONS - Leveraging micro holidays
INNOVATE PRODUCTS
A pair of aces
Featuring the right equipment
CAKES - Putting the extra in extraordinary
BREADS - Ancient grains
PASTRIES - Pie times
FOODSERIVCE - Pizza innovations
FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 1
bake - July 2018 - 1
bake - July 2018 - 2
bake - July 2018 - EDITOR"S NOTE - THE RBA 100th Anniversary Issue
bake - July 2018 - 4
bake - July 2018 - 5
bake - July 2018 - 6
bake - July 2018 - 7
bake - July 2018 - MANAGEMENT - The future of fresh
bake - July 2018 - 9
bake - July 2018 - NEW PRODUCT SUCCESS STORIES - Unicorn in a cup
bake - July 2018 - 11
bake - July 2018 - TECHNICAL CORNER - Fiber options
bake - July 2018 - 13
bake - July 2018 - EQUIPMENT INNOVATIONS - New York style water
bake - July 2018 - 15
bake - July 2018 - A century of service
bake - July 2018 - 17
bake - July 2018 - 18
bake - July 2018 - 19
bake - July 2018 - 20
bake - July 2018 - 21
bake - July 2018 - 22
bake - July 2018 - 23
bake - July 2018 - 24
bake - July 2018 - 25
bake - July 2018 - 26
bake - July 2018 - 27
bake - July 2018 - 28
bake - July 2018 - CAKENOMICS - The fall issue
bake - July 2018 - Fun with fall creations
bake - July 2018 - 31
bake - July 2018 - TIME SAVING TIPS - Keeping up with your neighborhood
bake - July 2018 - TIME SAVING TIPS - The age of personalization
bake - July 2018 - SUPPLY SIDE ECONOMICS - The gold standard
bake - July 2018 - 35
bake - July 2018 - WINNING PROMOTIONS - Leveraging micro holidays
bake - July 2018 - 37
bake - July 2018 - INNOVATE PRODUCTS
bake - July 2018 - 39
bake - July 2018 - A pair of aces
bake - July 2018 - 41
bake - July 2018 - Featuring the right equipment
bake - July 2018 - 43
bake - July 2018 - 44
bake - July 2018 - 45
bake - July 2018 - CAKES - Putting the extra in extraordinary
bake - July 2018 - 47
bake - July 2018 - 48
bake - July 2018 - 49
bake - July 2018 - BREADS - Ancient grains
bake - July 2018 - 51
bake - July 2018 - 52
bake - July 2018 - 53
bake - July 2018 - PASTRIES - Pie times
bake - July 2018 - 55
bake - July 2018 - 56
bake - July 2018 - 57
bake - July 2018 - FOODSERIVCE - Pizza innovations
bake - July 2018 - 59
bake - July 2018 - 60
bake - July 2018 - 61
bake - July 2018 - 62
bake - July 2018 - 63
bake - July 2018 - 64
bake - July 2018 - 65
bake - July 2018 - FORMULA OF THE MONTH - I love a great love pie
bake - July 2018 - 67
bake - July 2018 - 68
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