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."

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bake - November 2019

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