In the Dough - Lesaffre July 2019 - 5

Using innovative ingredients
such as Fleurage sensory
enhancer (with the taste
of semolina crackers) from
Lesaffre, bakers can bring
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 how to
use Fleurage as a flavor
enhancer for such products
as twisted baguettes and
Fleurage is a topping

ingredient to spread on the
surface of shaped dough.
It is made of durum wheat
semolina and yeast extract.
Using Fleurage as a topping,
the baker does not need to
produce several batches of
dough to have a wide range
of tasty breads.
"Twisted baguettes are easy
to shape. You can twist it
and bake it right away,"
Zimmermann said. "It is
helpful to be front of your
customers when you make
these breads because it gives
them an interesting show."

Zimmermann shared a
convenient and simple
method of producing artisan
breads that your customers
can watch you bake and
enjoy inside your cafe with
ease. "We make fougasse
every day in Chicago," he
said. "It's a bread that bakes
very quickly and doesn't
require years of shaping
experience like a baguette."

This bread can be flavored
with Fleurage, or any other
spices your customers might

Fougasse is the French
version of focaccia and is
distinguished by diagonal
cuts in the middle, which
resemble a wheat stalk.

Lesaffre is here to help solve your problems, and the
upcoming International Baking Industry Exposition (IBIE)
offers a great place to talk face-to-face with Lesaffre
experts who will help you grow your business. The
IBIE 2019 is catering to the needs of baking industry
professionals in a variety of ways at its upcoming event in
Las Vegas on Sept. 7-11, 2019.
Lesaffre will be located at Booth #5761, showcasing
technical expertise and new product innovations.
Since 1853, Lesaffre and Red Star Yeast have used
their passion and expertise to bring superior yeast and
ingredients to the commercial baking industry.
As a global key player in yeasts and fermentation, Lesaffre
designs, manufactures and markets innovative solutions
for baking, food taste and pleasure, health care and

Lesaffre_Jul19.indd 5

biotechnology. The family group was born in Northern
France in 1853 and is now a multinational and a multicultural
company, Lesaffre is committed to working with confidence
to better nourish and protect the planet. In close
collaboration with its clients and partners, Lesaffre employs
10,000 people in 78 subsidiaries based in 50 countries.
Delavau Bakery Partners by SafPro will be located at
Booth #727.
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.
Delavau provides Custom Solutions for bakers that will help
with improving dough extensibility, dough strength and
longer shelf life.
For over 150 years, Delavau has served as a premier supplier
of technologies to major
food brands. Their
depth of knowledge in
calcium and enzymes is
combined with specialty
technologies and
formulation expertise,
which allows them to
support their partners.
Delavau foods facilities
are located in Piscataway
Township, New Jersey,
USA - about 40 miles
southwest of New
York City and 65 miles
northeast of Philadelphia.

7/22/2019 3:07:07 PM


In the Dough - Lesaffre July 2019

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

In the Dough - Lesaffre July 2019 - 1
In the Dough - Lesaffre July 2019 - 2
In the Dough - Lesaffre July 2019 - 3
In the Dough - Lesaffre July 2019 - 4
In the Dough - Lesaffre July 2019 - 5
In the Dough - Lesaffre July 2019 - 6