Bakers Journal

Lesaffre breaks ground on new facility

May 4, 2017
By Bakers Journal

May 4, 2017, CEDAR RAPIDS, Iowa — On Monday, May 2, Lesaffre Yeast Corp. broke ground on a new state-of-the-art blending facility in Cedar Rapids, Iowa.

The facility will include a large production and blending area, offices, and warehouse. Construction at the five-acre facility has begun and is scheduled to reach completion at the start of 2018. The plant will produce enzyme blends, concentrates, and dough improvers under the Saf-Pro ingredients brand. These products will be supported by Lesaffre’s existing world-class Baking Center located in Milwaukee, Wis., and Lesaffre’s experienced team of scientists and baking technicians who test and perfect each product.

“We are proud of the latest investment to increase our capabilities to meet the needs of our baking customers. Our Saf-Pro line of ingredients made in this facility will serve commercial, artisan and food service customers with the superior quality, clean label ingredients they have grown to expect from Lesaffre and Red Star,” said Tom Benner, president of Milwaukee, Wis.-based Lesaffre Yeast Corp.


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