Milling & Baking News - May 2, 2023 - 24

TUES | 05 02 2023
innovate in fermentation capacity, " said
Luc Casavant, bakery applications director
for Lallemand, Montreal.
Improved strains from GMO technology,
metabolites diversity and fermentation
conditions diversity could be
explored, too, he said.
" Sourdough fermentation is a traditional
baking method that has seen
a resurgence of consumer interest in
recent years, " Mr. Gleason said. " While it
has been used for centuries, there is still
room for improvement and innovation
on sourdough and the flavors that can be
achieved through fermentation. Technology
and research in microbiology can
optimize the fermentation process, resulting
in more consistent flavor profiles.
" Puratos specializes in both controlling
the fermentation as well as stabilizing
it challenging to scale production, " Mr.
Gleason said. " However, ready-to-use
sourdoughs can provide a range of consistent
flavor profiles that are easily incorporated
into direct baking processes,
making it more cost-effective to produce
artisan bread at a commercial scale. "
Last year Lesaffre, Marcq-en-Baroeul,
France, published a book called " Fermentation "
that describes the benefits of fermentation
and the foods produced from
fermentation.
" Fermentation is an ancestral natural
mechanism used today for a wide variety
of applications, " said Michael Bultel,
baking business development manager,
North America for Lesaffre and based in
Milwaukee.
He gave bread, wine, beer, kombucha
and kimchi as examples. Fermentation
Last October Lesaffre inaugurated a
campus in the municipalities of Marcq-enBaroeul
and Marquette-les-Lille in France.
The new buildings cover approximately
247,500 square feet with 60% of the space
devoted to research and development.
" The main goals have been to reinforce
R&D capabilities and agility between the
teams by having all teams at the same location
from lab to pilot scale, " Mr. Bultel said.
" It increases the capacity to innovate and
support customers for all Lesaffre business
units, obviously baking customers, as
well as nutrition and health division. "
The Lesaffre campus works with the
Lesaffre Baking Center teams to deliver
locally baking solutions and technical
support to the bakers in North America,
according to the company.
Other companies are investing in fermentation.
Bread
Man Baking, a Houston-based
artisan bakery, recently invested $3.5 million
in a 40,000-square-foot facility, which
included $2 million in new equipment.
The company previously worked out of a
4,800-square-foot bakery.
The new facility includes three semiautomatic
lines and can turn out up to
30,000 units a day compared to 5,000
units at the previous facility. The bakery
offers sourdough bread, artisan batards,
brioche buns, ciabatta, focaccia, Parker
House dinner rolls and Pullman-style
sandwich bread to restaurants.
Eurogerm, which has a US office in
A brioche recipe can benefit from an osmotolerant yeast type.
sourdoughs to make unique, diverse flavors
available to bakers all over the world.
We have also seen in our Taste Tomorrow
proprietary consumer research that
sourdough fermentation is being applied
beyond bread production to areas such as
sourdough pasta, crackers and even some
sweet goods. "
Ready-to-use sourdough starters, like
the Sapore products from Puratos, may
help bakers make artisan bread at commercial
scale.
" Traditional sourdough production
can be time-consuming, inconsistent and
requires significant labor costs, making
24 MILLING & BAKING NEWS
takes on many roles in making bread.
" Fermentation is not just the action
of rising the dough, " he said. " It impacts
obviously the volume of bread as well as
the texture, taste and preservation when
fermentation will be managed to act on pH
level and organic acids generated. Lesaffre
has a wide range of yeasts, sourdough and
baking ingredients solutions. Using the
right one for each application can bring
more cost-effective bread production. For
example, a brioche recipe can benefit from
an osmotolerant yeast type when in a regular
ciabatta it would (be more efficient)
using regular yeast quality. "
Hoffman Estates, Ill., has begun construction
of a sourdough bio-fermentation
plant in Dijon-Bourgogne Ecopac in
Saint-Apollinaire, France. The €21 million
($23 million) plant, which should become
operational in the first quarter of 2024,
will be dedicated to the production of
French sourdough. The company forecasts
production of 400 tonnes of sourdough
per year with capacity gradually
rising to a capacity of 1,000 tonnes.
" With this bio-fermentation plant, we
are taking the leap to become an ingredients
producer, " said Jean-François
Honoré, president of Eurogerm. " This is
a strategic evolution for our own growth,
and to support our customers in their
innovation processes. " MBN
- Jeff Gelski
bakingbusiness.com
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