Eurogerm KB has announced the opening of its new baking facility in Hoffman Estates, Illinois. A center for innovation, the 3,500 square foot state-of-the-art bakery lab is fully equipped to run fresh baked and frozen processes for all types of baked goods.
This lab will be utilized for innovative product development work, training, demonstrations, seminars and hosting customers for various projects. The lab is complemented by a large conference room designed for product presentation.
To commemorate the opening of the bake center, Eurogerm KB will present its first baking class hosted by the Retail Bakers of America featuring Chef Romain Dufour of Eurogerm KB, taking place October 25. In this class, Chef Romain will share his expertise by providing detailed, engaging, hands-on tutorials for the laminated baking process.
The program will cover the product recipes and processes followed by mixing, lamination, shaping and baking of the following four products:
- Black Olive and Chocolate croissant
- Kouign-Amann
- Maple & Pecan Laminated Brioche
- 100% Chocolate Croissant
In June, it was announced that Eurogerm had acquired Budd Lake, New Jersey-based KB Ingredients and merged the company with Eurogerm USA to create Eurogerm KB LLC. In combining the two bakery ingredient suppliers, Eurogerm said it expects to “support current and future North American customers with optimal efficiency and responsiveness.”
