Bakers Journal

News
Lesaffre NA adds formulation lab, culinary centre


August 14, 2014
By Bakers Journal

Aug. 14, 2014, Milwaukee – Lesaffre’s North American
headquarters has finished construction on an expanded baking centre that will house a formulation lab and culinary centre.

Aug. 14, 2014, Milwaukee – Lesaffre’s North American
headquarters has finished construction on an expanded baking centre that will house a formulation lab and culinary centre.

The newly constructed addition, which provides an additional
1,500 square feet at the Milwaukee, Wis., headquarters, will be home to a formulation lab within the baking centre
and also home to Bio Springer’s first culinary centre in North America. They
are expected to be fully operational by August and fall of this year respectively.

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The baking centre assists the baking and ingredients
industries by providing expertise in technology and innovation. It provides
consultation, training and technical support services in the use, application
and development of baking ingredients.

The formulation lab will be home to several of Lesaffre’s
formulation experts who will work on the development of a variety of baking
ingredients, including dough conditioners, yeast foods, enzymes and dough
blends, as well as clean label and organically formulated products. The new
formulation lab will provide the ability to formulate in the U.S. rather than
in France where Lesaffre’s other lab resides.

“A central goal of the new formulation lab is to be able to
more quickly respond to the demands of our customers, so we can remain at the
forefront of formulating leading quality baking ingredients for the industry,”
said Arnaud Deniaud, director of technical services and new product development
for Lesaffre North America, in a news release.

The newly constructed Bio Springer Culinary Center will
expand the capabilities of Bio Springer North America, the Lesaffre Group’s
global manufacturer and marketer of yeast-derived products for the food, pet
and biotech industries. It will serve as a hub for the development and
improvement of yeast extract products, training and tech support for their
customers.

“A major differentiating factor for our North American
Culinary Center is that it shares the space with the Baking Center. As a great
advantage, we’ll be able to collaborate, share ideas and bring additional
resources to our customers,” said Jessica Vogel, marketing manager for Bio
Springer North America, in the release.


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