In the dough - Lesaffre April 2021 - 4
A Full Line of ESL Solutions
Lesaffre can provide customers
with a full line of ESL solutions
for a variety of products, as well
as provide technical expertise
for a wide range of applications.
Lesaffre offers two fully equipped
baking centers, which can produce
all types of baked products.
Lesaffre Baking Centers™ are
staffed with a team of highly
knowledgeable food scientists
who have a vast understanding
of ingredient functionality and
product development. The
scientists have experience with
formulating a variety of products
ranging from standard pan bread
and buns to donuts, pizza, and
flatbreads.
Lesaffre Baking Centers™ are
available for bakers and manufacturers to come and work with the
formulators on product ideation
and formulation development to
help create solutions to meet their
specific needs.
" We can recommend solutions
from our extensive list of existing
products or create a custom
developed system if we don't have
something already that meets
their needs, " explain Mary Thomas
and Sherrill Cropper of Lesaffre.
" We support our customers by
conducting product evaluations
including storage studies, sensory
panels, analytical testing and any
type of evaluation which can help
assist customers to achieve their
desired results. "
The Lesaffre technical service
team is a group of experienced
bakers who are available to
support Lesaffre customers by
visiting their production facility
where they can help troubleshoot
and provide technical support as
well as run testing, such as bake
profile analysis and evaluation of
ingredients or processes, which
will enable successful trial results.
" Basically, we can provide a wide
range of support from as little or
as much as the customer would
like or need, " explain Thomas and
Cropper.
PIZZA INNOVATION CENTER™
The new Pizza Innovation Center™
is now open! This one-of-a-kind
facility in North America, located
in Lisle, IL, near Chicago, brings
the latest technology, equipment
and expertise to Lesaffre's baking
customers in North America.
Launched in partnership with the
North American Pizza & Culinary
Academy, the Pizza Innovation
Center features a variety of the
latest and best equipment. Among
those is a range of pizza ovens
covering many technologies and
styles, several types of mixing
and dough handling equipment, a
state-of-the-art dough preparation
room that can replicate any ''real
world'' climate, a commercial
kitchen, an innovative kitchen
instructional area, and much more.
Quick Anti Staling Guide
Based On Product Type
SANDWICH BREAD,
SUB ROLLS, PAN
BREAD, BAGELS
AST 100
AST 200
AST 250
AST 300
Encore Soft 1550
Encore Gluten Free Soft
Encore Soft 1537
Encore Soft 6401
Softness 3.1 + V
Softness 4.1 + V
Organic Softness 3.1 + V
SWEET GOODS,
DONUTS, DANISH,
MUFFINS, CAKE
AST 300
AST 350
Encore Plus 6340
Encore Gluten Free Soft
BUNS, PRETZELS, SUB
ROLLS, DINNER ROLLS
AST 100
AST 250
AST 300
AST 350
Encore Gluten Free Soft
Encore Soft 6401
Softness 3.1 + V
Softness 4.1 + V
Organic Softness 3.1 + V
FLATBREAD,
TORTILLA, NAAN,
PITA
Encore Soft 6660
Flatbread 3.1
Encore Soft 6401
AST 300
Encore Gluten Free Soft
Encore Soft AM 6103
In the dough - Lesaffre April 2021
Table of Contents for the Digital Edition of In the dough - Lesaffre April 2021
In the dough - Lesaffre April 2021 - 1
In the dough - Lesaffre April 2021 - 2
In the dough - Lesaffre April 2021 - 3
In the dough - Lesaffre April 2021 - 4
In the dough - Lesaffre April 2021 - 5
In the dough - Lesaffre April 2021 - 6
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-september-2022
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-december
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-august-2021
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-april-2021
https://www.nxtbook.com/sosland/lesaffre/2020_10_01
https://www.nxtbook.com/sosland/lesaffre/2020_08_01
https://www.nxtbook.com/sosland/lesaffre/2020_03_01
https://www.nxtbook.com/sosland/lesaffre/2019_11_01
https://www.nxtbook.com/sosland/lesaffre/2019_07_01
https://www.nxtbook.com/sosland/lesaffre/2019_03_01
https://www.nxtbook.com/sosland/lesaffre/2018_11_01
https://www.nxtbook.com/sosland/lesaffre/2018_08_01
https://www.nxtbook.com/sosland/lesaffre/2018_05_01
https://www.nxtbook.com/sosland/lesaffre/2018_03_01
https://www.nxtbookmedia.com