BAKING CENTER

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Pioneering Yeast Innovation Testing in Real-World Conditions Innovations drive the success of every industry, and the Lesaffre & Red Star Baking Center drives baking innovation. This hands-on baking facility allows small-scale replication of the actual processes and conditions under which commercial bakers work, but in a controlled and quantified way. Achieving r e al-wor ld results requires realworld conditions. The Baking Center is designed to enable our baking experts to effectively prepare new products under recommended usage and procedure conditions, as well as under stressed conditions such as past shelf-life, low and high temperatures, and excess usage. All major yeast-raised products can be made in the Baking Center, using virtually every commercial technique. Our skillful staff run a full spectrum of baking processes such as no-time and straight dough, brew, sponge and dough, retarded dough, raw frozen dough, freezer-to-oven and par baked breads. The new facility is fully equipped with an array of mixers, moulders, freezers and ovens that are used by commercial wholesale and artisan bakers. It is also equipped with sophisticated equipment for scientific testing of yeast and flour — including an amylograph, farinograph, risograph and Hagberg. A realistic, controlled, commercial baking environment. Sophisticated scientific equipment. An expert, supportive, and innovative staff. Those are the ingredients for hands-on assessment and accurate testing of yeast activity and flour quality.
Left redstar yeast research facility, circa 1940 Right bagels & ciabatta
Page 1 and 2: L E S A F F R E BAKING CENTER R E D
Page 3 and 4: Left to Right arnaud deniaud Direct
Page 5: Left red star yeast expert bakers,
Page 9 and 10: Top expertly shaped croissants Left
Page 11 and 12: lesaffre yeast corporation & red st
Page 13 and 14: Expertise By Example Arnaud Deniaud

BAKING CENTER

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