bake - September/October 2023 - 52

TIME SAVING TIPS
FRENCH-STYLE WHIPPED CRÈME
Lactalis American Group introduces Président Whipped Crème, a
new gourmet-style line of whipped crème from the beloved, iconic
global dairy brand. Made from an authentic Chantilly recipe, this
French-style whipped crème acts as the secret to turning any simple
recipe into an indulgent, hand-crafted masterpiece and provides an
authentic restaurant-style experience right out of the can. The new
Président Whipped Crème is now available at select stores across
the United States, including Harris Teeter, Stop & Shop and Raley's,
and at Lactalis' ecommerce website, Cheese2U.com.
" Whether preparing a dessert, hosting a party or trying out a new
recipe, our Président Whipped Crème provides the perfect pairing, "
said Ann Queen, director of marketing innovation at Lactalis
American Group. " Président Whipped Crème will take your desserts
to the next level with a gourmet, restaurant-quality rich and creamy
taste that's sure to delight your guests and turn any occasion into a
special occasion. "
Président Whipped Crème was awarded a Gold Medal distinction
from the American Masters of Taste, an independent culinary
endorsement program. The program recognized the product for its
exceptional taste, texture and quality. Président Whipped Crème
contains only high-quality ingredients, with no corn syrup, and has a
long-lasting hold from kitchen to plate. Available in two variations,
Original with Madagascar Vanilla and Extra Creamy, the notes of
vanilla and rich, buttery texture elevate every treat.
Président is one of the world's premier dairy brands offered by
Group Lactalis, the world's largest dairy company. The brand was
created by André Besnier, founder of Group Lactalis, in 1933 in the
town of Laval, France. Président dairy products represent more
than 75 years of French artisanship and tradition.
In the United States, Lactalis American Group markets Président
gourmet cheeses, butters and whipped crème in retail stores across the
country and on the company's ecommerce website Cheese2U.com.
Lactalis in the United States is committed to enriching lives by
producing nutritious and great tasting dairy products. Lactalis USA
has approximately 3,500 employees and is present in eight states
with 11 manufacturing facilities and six corporate offices.
UGANDAN VANILLA BEANS
The Sweetest Bean is a women-owned company based in
Colorado, and they employ a team in Uganda, Africa,
who hand-cures all of the company's gourmet vanilla.
" It is our mission to provide jobs and end the cycle
of poverty, one person at a time, while bringing
incredible vanilla to market, " according to Sweetest
Bean owners Laura Lind and Shana Gilbert.
There are two growing seasons for gourmet
Ugandan vanilla beans, providing a year-long supply
of long and fresh beans.
Products include Gourmet Pure Vanilla Bean Powder, a
100% vanilla bean powder ground from the entire vanilla bean for
the professional chef or baker.
Also available is Gourmet Pure Vanilla Extract, which contains
52 2023
HOLIDAY ISSUE
a vanilla bean inside every bottle: available in 4-ounce,
8-ounce, 16-ounce and 32-ounce. This product features
continued aging for flavor enhancement.
" We employ an incredibly devoted team in
Uganda, Africa, who work months hand curing our
vanilla and sending it directly to us in Colorado, "
Lind explains. " It is our desire to bring the finest
vanilla to market, all while providing a little bit of
economy in Uganda. We handcraft pure gourmet
vanilla extract (with a bean inside every bottle) in
Colorado and supply gourmet whole vanilla beans and
pure vanilla bean powder. Uganda is special. Unlike other countries,
we have two growing seasons a year, so our team cures fresh
vanilla twice a year. "
SWEETEST BEAN
LACTALIS AMERICAN GROUP
http://www.Cheese2U.com http://www.Cheese2U.com

bake - September/October 2023

Table of Contents for the Digital Edition of bake - September/October 2023

bake - September/October 2023 - Intro
bake - September/October 2023 - 1
bake - September/October 2023 - 2
bake - September/October 2023 - 3
bake - September/October 2023 - 4
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bake - September/October 2023 - 6
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https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
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https://digital.bakemag.com/sosland/bake/bake-november-december-2022
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https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
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https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
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https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
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http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
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http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
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http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
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http://digital.bakemag.com/sosland/bake/2016_02_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
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