We Are Bakers with a Scientific Approach, but Bakers First.

November 10, 2017 | Company News

The Lesaffre Baking Center

 I am the Director of Technical Services and New Product Development for Lesaffre and Red Star in North America. I have a Master of Science degree in Biochemistry and Food Science. I am from a family of bakers: both my father and grandfather were bakers, and I grew up in my parents’ bakery.

Our Baking Center staff includes master bakers, as well as food scientists, who have extensive experience in commercial baking. They are recognized leaders in their fields. We would like to introduce you to the team and welcome you to the Baking Center.

Bringing bakers together to provide industry-leading yeast and ingredients—that’s been our philosophy since day one. It’s the reason why we’ve created a network of 26 innovative Baking Centers across the globe spanning five continents. Through our renowned Baking Centers, we offer support and leadership to the baking industry.

Our Lesaffre & Red Star Baking Center in Milwaukee is staffed by knowledgeable, skilled master bakers, as well as food scientists, all who have extensive experience in commercial baking and are recognized leaders in their fields. This unique facility and its expert staff serve as an invaluable resource for our company, our customers, and the baking industry.

At the Lesaffre & Red Star Baking Center, our baking technicians perform small-scale replications of the actual processes and conditions under which commercial bakers work in a controlled and quantified way. Designed to enable our baking experts to effectively prepare products under recommended usage and procedure conditions, as well as under stressed conditions, the Baking Center is equipped to produce virtually every major yeast-raised product using any commercial baking process.

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.

The Baking Center is about more than just the baking process, it’s about the science of baking. Equipped to replicate virtually every major yeast-raised product using any commercial baking process. 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.

Our baking centers are about more than just the baking process, they’re about the science of baking. Our team of experts perform tests that not only help Lesaffre and Red Star develop new innovative products that meet market demands but help guide our baking partners to successful product formulations that solve their baking challenges.

Strong relationships and a mutually beneficial exchange of information have always been the recipe for success in business. At the Baking Center, we host demonstrations and collaborative working sessions with customers. Our experts inform bakers—from small retail bakeries to large wholesale operations—on the techniques and benefits of Lesaffre and Red Star products.

Additionally, the Baking Center also serves as a resource to connect North American bakers with their counterparts throughout the world, opening the door to opportunities to develop overseas markets. Together we work with bakeries of all scales to perfect product formulations to yield consistently superior products.

Contact the Baking Center today to connect with a member of our world-class technical team to set-up a hands-on problem solving or research session.

The Baking Center:
7475 West Main Street
Milwaukee, WI 53214
(414) 615-4094

Monday–Friday
9am–5pm (CST)

Consider the Baking Center and our expert technical team your unique and powerful baking partner. Together, let’s collaborate to address and solve your real-world baking challenges, and consider new ideas and possibilities to move your business forward.

 

 
Arnaud Deniaud • Director of Technical Services & New Product Development

 

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