bake - November 2019 - 37

Arnaud Deniaud

LESAFFRE
Lesaffre's world-class Baking Center in
Milwaukee provides a real-world environment to tackle today's toughest challenges
in baking. The Baking Center is a baking
lab where Lesaffre can duplicate all baking
formulas and processes used by customers.
"The greatest strength of the Lesaffre Baking
Center team is the combination of years of
baking experience from its members and
the diversity of background and skills," says
Arnaud Deniaud, vice president of technical
services for Lesaffre. "We have bakers who
are experts in industrial baking, whether it
is fresh buns and bread or frozen products.
Others are specialists in artisan production
or flatbread and Hispanic items, to name a
few. Our team also includes scientists who
team up with our bakers to understand the
science behind the art of baking."

dough. Artisan Fleurage solutions result

FAST FACTS

Lesaffre is committed to innovation through

from a combination of ingredients derived

various means:

from fermentation (yeast extracts) and

Last year, Lesaffre formally opened
its state-of-the-art blending facility in Cedar Rapids, Iowa. In 2018,
Lesaffre purchased Delavau Food
Partners, a leading innovator in
baking ingredients based in North
America. Building on decades of
nutritional expertise, Delavau
Bakery Partners by SafPro makes it
possible for foodservice and consumer brands to improve the eating
experience, nutrition and shelf life
of baked goods, snacks and sweets.

cereal products, which offers a delightful
* Identify the needs of your bakery clients.

aroma and cracker-like crispiness, as well as

* Innovate and provide solutions tailored

aromatic notes, to baked products.

to processes, equipment and applications
(crusty bread, sweet bread, flatbread,

Using innovative ingredients such as

steamed bread, crackers and pastries).

Fleurage from Lesaffre, bakers can bring

* Predict and analyze market trends,
consumer patterns and cultural diversity.
* Pass on and share unique expertise.

a natural nutty flavor to unique breads.
During a recent demo for Lesaffre, Pierre
Zimmermann, Master Baker and owner of
La Fournette in Chicago, demonstrated

Lesaffre recently introduced Saf-Pro Artisan

how to use Fleurage as a flavor enhancer

Fleurage semolina and seed toppings, which

for twisted baguettes and fougasse.

JOHN UNREIN

provide a 2-in-1 solution for taste and aroma.
Created through a patented process, these

Increasing numbers of consumers are

ingredients deliver a unique flavor that will

demanding clean label and organic

enhance any bread product. With Artisan

products, and Lesaffre plays a crucial

Fleurage, bakers can start with a single

role in helping bakers solve problems and

dough to create a wide range of unique

introduce innovative products. According

tasting products.

to Tom Benner, President and CEO of
Lesaffre, the company has launched 30

Artisan Fleurage is the first concept of tasty

new ingredient products in the past year.

topping ingredients to personalize the taste

He calls Lesaffre's Artisan Fleurage, "a truly

of baked products, starting from a single plain

innovative item that has to be tasted."

bakemag.com | NOV 2019 > 37


http://www.bakemag.com

bake - November 2019

Table of Contents for the Digital Edition of bake - November 2019

bake - November 2019
Editor's Note - THE INNOVATION ISSUE: helping hands
Contents
Supply Side Innovators
JAMES JONES - AAK
Nicole Rees - AB MAURI NORTH AMERICA
Elisa Maloberti - AMERICAN EGG BOARD
Don Trouba - The Annex by ARDENT MILLS
Stephen Chavez - BAKEMARK
Laura Bergan - BARRY CALLEBAUT North America
Mark Stavro - BUNGE NORTH AMERICA
Kathy Sargent - CORBION
Jennifer Lapaugh - DAWN FOODS
Jordan Beazley - GENERAL MILLS CONVENIENCE & FOODSERVICE
Natalie Faulkner - GRAIN CRAFT
Josh Johnson - GUITTARD
Herb Ring - HERSHEY
Megan Petit - HOBART
Courtney Schwartz - KEMIN Food Technologies
Rhonda Delaney - LAWRENCE FOODS
Arnaud Deniaud - LESAFFRE
Mihira Rami - DAIRY FARMERS OF AMERICA
Mike Downing - PREGEL AMERICA
Andrew Brimacombe - PURATOS USA
John McIsaac- REISER
Matt Miniat - SOUTH CHICAGO PACKING
Roger Daniels - STRATAS FOODS
Rick Perez - SUNSWEET INGREDIENTS
Andy Sigrist - UNIFILLER
Product Showcase
Classifieds
Ad Index
Formula of the Month
bake - November 2019 - bake - November 2019
bake - November 2019 - bake - November 2019
bake - November 2019 - 2
bake - November 2019 - Editor's Note - THE INNOVATION ISSUE: helping hands
bake - November 2019 - 4
bake - November 2019 - 5
bake - November 2019 - Contents
bake - November 2019 - 7
bake - November 2019 - Supply Side Innovators
bake - November 2019 - 9
bake - November 2019 - 10
bake - November 2019 - 11
bake - November 2019 - JAMES JONES - AAK
bake - November 2019 - 13
bake - November 2019 - Nicole Rees - AB MAURI NORTH AMERICA
bake - November 2019 - 15
bake - November 2019 - Elisa Maloberti - AMERICAN EGG BOARD
bake - November 2019 - 17
bake - November 2019 - Don Trouba - The Annex by ARDENT MILLS
bake - November 2019 - 19
bake - November 2019 - Stephen Chavez - BAKEMARK
bake - November 2019 - Laura Bergan - BARRY CALLEBAUT North America
bake - November 2019 - Mark Stavro - BUNGE NORTH AMERICA
bake - November 2019 - 23
bake - November 2019 - Kathy Sargent - CORBION
bake - November 2019 - 25
bake - November 2019 - Jennifer Lapaugh - DAWN FOODS
bake - November 2019 - 27
bake - November 2019 - Jordan Beazley - GENERAL MILLS CONVENIENCE & FOODSERVICE
bake - November 2019 - Natalie Faulkner - GRAIN CRAFT
bake - November 2019 - Josh Johnson - GUITTARD
bake - November 2019 - 31
bake - November 2019 - Herb Ring - HERSHEY
bake - November 2019 - Megan Petit - HOBART
bake - November 2019 - Courtney Schwartz - KEMIN Food Technologies
bake - November 2019 - 35
bake - November 2019 - Rhonda Delaney - LAWRENCE FOODS
bake - November 2019 - Arnaud Deniaud - LESAFFRE
bake - November 2019 - Mihira Rami - DAIRY FARMERS OF AMERICA
bake - November 2019 - 39
bake - November 2019 - Mike Downing - PREGEL AMERICA
bake - November 2019 - 41
bake - November 2019 - Andrew Brimacombe - PURATOS USA
bake - November 2019 - 43
bake - November 2019 - John McIsaac- REISER
bake - November 2019 - 45
bake - November 2019 - Matt Miniat - SOUTH CHICAGO PACKING
bake - November 2019 - 47
bake - November 2019 - Roger Daniels - STRATAS FOODS
bake - November 2019 - 49
bake - November 2019 - Rick Perez - SUNSWEET INGREDIENTS
bake - November 2019 - 51
bake - November 2019 - Andy Sigrist - UNIFILLER
bake - November 2019 - 53
bake - November 2019 - Product Showcase
bake - November 2019 - 55
bake - November 2019 - Classifieds
bake - November 2019 - Ad Index
bake - November 2019 - Formula of the Month
bake - November 2019 - 59
bake - November 2019 - 60
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