In the Dough - Lesaffre March 2018 - 4

Question & Answer
WITH ARNAUD DENIAUD, DIRECTOR OF
TECHNICAL SERVICES & NEW PRODUCT
D E V E LO P M E N T AT L E S A F F R E
With more than 150
years' baking experience
among the Lesaffre
Technical Services Team,
Lesaffre boasts a wealth
of knowledge for helping
bakers develop new
products and troubleshoot
issues in the production
process. What do you
consider to be the greatest
strengths of your team?
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. 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 flat bread 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.
Lesaffre's world-class
Baking Center in Milwaukee
provides a real-world
environment to tackle
today's toughest challenges
in baking. What solutions
do you offer in the Baking
Center to help bakers
continue to be more
successful?
The Baking Center™ is a
baking lab where we aim
at being able to duplicate
all baking formulas and
processes used by our
customers. We have the
tools that mimic most
standard equipment and we
can bring in, if necessary,
more specific pieces of
equipment for a special
project. So we are bakers,
but bakers with a scientific
approach, meaning that

we also have the tools to
measure a large number of
parameters on either the
dough or the finished baked
product. As an example,
we can measure energy/
torque and temperature
during mixing. We can
record gas production due
to yeast fermentation during
a sponge or a final proof.
And we can measure bread
volume, crumb cell structure
and crumb firmness and
resilience.
How does Lesaffre assist
the baking industry to
develop innovative new
products that meet the
ever-changing needs of the
marketplace?
There are two folds to this
topic. First Lesaffre has
a tradition of innovation.
With a strong internal
commitment to R&D and
innovation, the Lesaffre
Group is constantly seeking
ways of bringing ideas
and products that meet
customer demand. A few
recent examples are the
manufacturing of certified
organic yeast and the
development of clean label
enzyme-based solutions for
frozen dough and freezerto-oven products.
Also, a key strength of
Lesaffre is its strong
network of Baking Centers™.
With 38 locations globally,
Lesaffre has a unique
pool of experts who are
at the forefront of trends
and developments in the
baking world in any country.
These experts share with
their peers, but also with
customers, the latest
innovations.

WE STRONGLY BELIEVE AT
LESAFFRE THAT WE SHOULD
PARTICIPATE IN THE EDUCATION
OF THE BAKERS OF TOMORROW.
With training being such
a necessity throughout
the entire industry, how
does Lesaffre's world-class
Baking Center play a key
role in the education and
training process?
The Lesaffre Baking
Centers™ are a great place
to learn and become
educated about yeast and
baking ingredients.  Bakers
can also dig into baking
formulas, processes and
the science associated with
them. The Baking Center™
team is dedicated to train
and educate people and
always willing to pass on
the knowledge that we
have accumulated over the
years. We gladly welcome
bakers in our own facilities
but we enjoy just as much
giving a class at a customer
location. We also strongly
believe at Lesaffre that we
should participate in the
education of the bakers of
tomorrow. In North America,
we are actively engaged in
supporting baking education
programs (KSU). We offer
a summer internship in our
Baking Center in Milwaukee.

Bakers today face unique
issues in bringing the
right products to their
local markets. How do
the custom blending
capabilities of Lesaffre
help bakers address these
individual needs?
For many years, Lesaffre
has been importing bread
improvers from Europe. This
was fine but not sufficient
for addressing the constant
evolution of bakers needs
in terms of documentation
and speed to market. We
have come to realize that in
order to bring our baking
ingredient business to the
level of service, quality and
reputation enjoyed by our
yeast customers, we had to
get closer to our market. We
have first enriched our team
with a scientist expert in grain
chemistry in order to have
local formulation needs. We
are also in the final phase of
the construction of a state
of the art blending facility
located on our industrial
campus in Cedar Rapids,
Iowa. This tool will allow
Lesaffre to fully express the
potential of our capabilities
and offer to American bakers
custom solutions adapted to
their specific needs.



Table of Contents for the Digital Edition of In the Dough - Lesaffre March 2018

In the Dough - Lesaffre March 2018 - 1
In the Dough - Lesaffre March 2018 - 3
In the Dough - Lesaffre March 2018 - 4
In the Dough - Lesaffre March 2018 - 6
In the Dough - Lesaffre March 2018 - 7
In the Dough - Lesaffre March 2018 - 8
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