During the March Midwest Food Expo one of our Technical Bakers presented several new ways to spice up croutons. Watch the link below for more information.
Changing formulations, moving to clean label, or going organic can often lead to difficulties with new ingredients and processes. Let our team of baking experts help. Lesaffre has more than 100 years of baking and technical experience. Our Baking Center has the capability to make a variety of products including: pizzas, tortillas, laminated dough (croissant), artisan style bread, par-bake and frozen dough. Our goal is to help guide and support our baking partners and customers to create successful product formulations that will solve your baking challenges.
Our technical service team travels to customer locations and will work with them to troubleshoot issues with formulation or manufacturing processes. In addition, customers can also send formulas/products to our Baking Center for evaluation. Our Baking Center is staffed with knowledgeable, skilled master bakers, as well as food scientists; all who have extensive experience in commercial baking and are recognized leaders in their fields.
Recently, Lesaffre was able to use their expertise to provide technical support to a customer who was facing the challenge of converting their white pan bread formula to clean label. The customer’s goal was to find a replacement for DATEM (diacetyl tartaric acid esters of mono-and diglycerides) and L-cysteine without compromising volume, pan-flow. and strength. Sherrill Cropper, PhD (New Product Development Lab Manager) worked with the customer to find a solution to remove these unwanted ingredients while still creating a dough that could undergo their processing conditions and produce a final product with a desirable volume. She developed a new dough improver to enhance volume that also addressed their clean label-friendly needs. “We were able to simulate their baking process by subjecting the dough to shear and adverse conditions in our Baking Center in Milwaukee. Once we developed the new dough improver, our technical and sales team tested it at the customer’s facility. After testing several batches of dough, the final loaves exhibited better performance than the customer’s current formulation. We were able to successfully meet the customer’s needs and expectations based upon their request”.
The Baking Center is equipped to produce every major yeast-raised product using any commercial baking process. The testing that our team of experts perform not only helps Lesaffre and Red Star develop new innovative products that meet market demands, but they also can help you by developing new products to meet your specific needs.
We can perform the following testing capabilities:
Facing our own challenges to continue to provide innovative baking ingredients; Lesaffre is excited to add a new blending facility that will allow us to:
The new building will be up and running January 2018!
“We are proud of the latest investment to increase our capabilities to meet the needs of our baking customers,” said Tom Benner, president of Lesaffre Yeast Corporation. “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.”
If your bakery is experiencing the challenges that come along with changing ingredients we are here to help. Let’s collaborate to address and solve your baking challenges, and consider new ideas and possibilities.
For more information, contact our customer support team!
When your bakery is ready to go organic the search for a certified organic yeast could be cause for concern. Will organic yeast function in your formula as well as your current yeast? How much bench work will be needed to adjust formulas when you make the switch? We have done the testing and have an organic yeast that has proven to be an effective replacement to your current conventional yeast.
“For a long time we have been hearing from our customers that they want organic and clean label options – but without tradeoffs to the performance or their end product. Lesaffre is proud to offer an organic yeast, in fresh and dry forms. We are even more proud to do so without compromised performance. This product works; and it is made right here in Dothan, Alabama,” Tom Benner, President & CEO, Lesaffre Yeast Corporation.
Terry Thomsen, Owner of Feel Good Dough™, was the first commercial bakery to use our organic yeast. The company produces freshly frozen multipurpose dough balls that are clean label and organic. Since partnering with Lesaffre, Feel Good Dough™ is 100% certified organic down to the yeast!
Thomsen said, “I insisted on 100% organic including the yeast. This is not common practice for many bread and bakery manufacturers. They are ‘made with organic ingredients’ or 95% organic. We chose not to be like the rest. Because of our commitment to organic, we are one of the first companies to use organic yeast made in the U.S.A.”
Developing our organic yeast from R&D to full scale production took our team over 4 years. During this time we faced many challenges such as sourcing organic raw materials, dedicating equipment for organic production, and creating organic compliant cleaning and pasteurization processes. Lesaffre adheres to rigorous manufacturing best practices criteria to produce its organic yeast. The certification process to meet the organic standards for both the U.S. and Canada took about nine months.
Our team did extensive testing of Red Star® Organic Yeast versus conventional compressed and dry yeast to ensure that customers using our organic yeast will get the consistent quality and performance they have come to expect from Lesaffre. Based on our tests, results, and customer feedback we can conclude that breads made with Red Star® Organic Yeast show no difference in quality versus breads made with conventional yeast whether in dry or compressed form. Making the switch to Red Star® Organic Yeast will deliver the same quality and performance as conventional yeast.
“All and all it’s a winner! Faster maturity on the final fermentation, 10% more oven spring. 25% more moisture retention in the crumb and a firmer body in the finished bread,” Patrick Jeannette, artisan bread baker.
For more information and to request samples, visit lesaffreyeast.com/product/red-star-organic-block-yeast/