In the Dough - Lesaffre November 2019 - 1

Dough
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S TA R Y E A S T

IN THE

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BROUGHT T

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Bigger. Better. Stronger.
Here at Lesaffre Corporation,
we continue to build
upon the excitement and
innovation we experienced
at the International Baking
Industry Exposition (IBIE) in
Las Vegas. At the September
event, Lesaffre witnessed
the industry's continuing
excitement and momentum
around the launch of our
newest products over the last
18 months.
When I consider this year's
theme of "Think Bigger.
Think Broader. Think IBIE." I
think some of the products

View highlights from IBIE 2019

we've introduced over the
past 18 months certainly fit
the bill. These include the
sensory enhancement of

Artisan Fleurage, Saf-Pro
Natural Mold Inhibitors and
Saf-Pro Star-Zyme AntiStaling Enzymes for clean
label baking needs; Livendo
Sourdough fermentation
products; organic yeast
and dough conditioners
that meet the growing
desire for organic products;
and a range of custom
solutions for organic, sodium
reduction (read on below
to learn more) and calcium
fortification.
During IBIE, Lesaffre also had
the chance to re-establish its
dedication to product and
baking innovation by teaming
with some exceptional baking
talent throughout the show.
Four World Master Bakers
helped Lesaffre demonstrate
some of its continually
expanding line of ingredients
to show attendees.
These Baking Masters
included Deborah Ott, a 2018
Master de la Boulangerie
winner. Ott showed attendees
how the addition of Artisan
Fleurage, made with durum
wheat semolina and yeast

extract, can boost flavor
and crunch in doughs.
Chef Leo Spizzirri, Scuola
Italiana Pizzaioli Maestro
Istruttore, and a partner with
Lesaffre's Pizza Innovation
Center that opened last
year, demonstrated the
latest dough techniques
using organic yeast and
dough conditioners that
he enhanced with a touch
of olive oil. Peter Yuen, an
award-winning pastry chef,
brought together beauty
and flavor demonstrating
the latest trends in laminated
yeast dough from croissants
to Danish and brioche
feuilletee. Finally, Master
Baker Marcus Mariathas
profiled Livendo S400 Rye,
Red Star Malt Flour and
Sprouted Malted Wheat
Flakes in a delicious Maple
Cherry Chocolate bread.
Innovation is the lifeblood of
Lesaffre, and these offerings
are just a few of the ways we
are providing bakers around
the world an ever-expanding
range of quality, organic,
clean label and non-GMO
offerings.

"LESAFFRE
CONTINUES TO
INNOVATE BY
INTRODUCING
NEW
CONCEPTS
TO OUR
CUSTOMERS."
"OUR SPIRIT OF
INNOVATION
MEANS WE'LL
ALWAYS BE
LOOKING FOR
NEW IDEAS
THAT SOLVE
CUSTOMER
NEEDS
AND HELP
GROW THEIR
BUSINESS."

TOM BENNER,
PRESIDENT
AND CEO OF
L E S A F F R E C O R P.


https://www.youtube.com/watch?v=pQZdsjflBVo

In the Dough - Lesaffre November 2019

Table of Contents for the Digital Edition of In the Dough - Lesaffre November 2019

In the Dough - Lesaffre November 2019 - 1
In the Dough - Lesaffre November 2019 - 2
In the Dough - Lesaffre November 2019 - 3
In the Dough - Lesaffre November 2019 - 4
In the Dough - Lesaffre November 2019 - 5
In the Dough - Lesaffre November 2019 - 6
http://www.nxtbook.com/sosland/lesaffre/2019_11_01
http://www.nxtbook.com/sosland/lesaffre/2019_07_01
http://www.nxtbook.com/sosland/lesaffre/2019_03_01
http://www.nxtbook.com/sosland/lesaffre/2018_11_01
http://www.nxtbook.com/sosland/lesaffre/2018_08_01
http://www.nxtbook.com/sosland/lesaffre/2018_05_01
http://www.nxtbook.com/sosland/lesaffre/2018_03_01
http://www.nxtbookMEDIA.com