bake - November/December 2024 - 30

flours, along with our deep relationship with the Giusto
family, has been instrumental in building our business
and fulfilling our mission of greater connection between
the farmer, miller and baker. "
The Central Milling leadership team and all their team
members will continue operating the Central Milling
business. The company currently employs over 90 team
members.
" Our team members' dedication has also been critical
to our success, and we are excited for the many
opportunities our new partnership with Grain Craft will
bring to everyone at Central Milling, " says Perry. " Grain
Craft supports us in broadening our presence while still
prioritizing the farmer's quality focus and the baker's
artisan goals. "
Expansion
Batory Foods, a national distributor of food and fine ingredients,
has announced the expansion of its Wilmington,
Ill., facility with the addition of a new Batory Foods
Innovation Center. The 16,000 square-foot space includes
a dedicated upstairs lab area and a blending facility,
significantly enhancing the company's capabilities in
applications development, custom blending and packaging
services.
Batory's Wilmington facility underwent substantial
upgrades to accommodate the new lab and blending
spaces, which offer a range of high-value services,
including testing, one-pack solution creation, sourcing
well-researched ingredients, and comprehensive
documentation.
Distribution partnership
EQUII's new partnership with Bridor will bring proteinpacked
products to food service industry consumers
nationwide.
30 < NOV-DEC 2024 | bakemag.com
EQUII will supply Bridor with its premium proteinpacked
yeast flour, a revolutionary ingredient known for
its complete protein profile, containing all nine essential
amino acids. Bridor will utilize this flour to create a diverse
range of baked goods, including dinner rolls, sandwich
carriers, artisan loaves, sliced bread for sandwiches,
French toast, and assorted offerings. These offerings will
be available to Bridor's broad network of food service
industry clients across North America, including hotel
groups, restaurants, bars, c-stores, in-store bakeries,
retailers, coffee shops, airlines, cruise lines, retirement
homes, hospitals, army bases, schools and more.
With cutting-edge science and innovation in fermentation,
EQUII has created high-protein grain flours packed
with complete protein. The brand launched its flagship
bread varieties last year, which provide between 8g - 10g
of protein per serving, with 30% less carbs.
" We are excited to partner with Bridor, a company
that shares our commitment to quality and innovation, "
said Baljit Ghotra, co-founder of EQUII. " This partnership
will allow us to bring the benefits of yeast protein
to a broader audience, offering delicious and nutritious
options to bakeries and restaurant operators. "
Bridor's expertise in creating premium bakery products,
combined with EQUII's innovative yeast protein
flour, promises to deliver an unparalleled experience
to consumers seeking both taste and nutrition. The
collaboration aims to meet the growing demand for
high-protein, plant-based foods without compromising
on flavor.
" For the first time in our company's history, we are
selling protein-packed products, " said Eric Juillet de
Saint-Lager, chief executive officer of Bridor. " This collaboration
with EQUII allows us to enhance our product
offerings with high-quality, complete protein, meeting
the evolving needs of our customers. "
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