Lesaffre's In the Dough e-zine shares an IBIE recap with highlights of its Master Bakers and how the industry is finding excitement and opportunity in its range of new product introductions. Learn how Accent 6500 Sodium Reduction Blend is helping bakers reduce sodium without losing flavor or handling capabilities and how Artisan Fleurage, another new product, provides sensory enhancement to a variety of doughs.
Generation Z and Millennial consumers are extremely influential and their buying power will only increase over the next several years. Understanding these generations is critical to the continued success of the foodservice industry. A national study from The Hershey Company reveals that not only do Gen Z and Millennials have a strong connection to desserts, but specifically to branded desserts such as those powered by HERSHEY’S Chocolate.
Find out how AB Mauri North America plans to feature a non-traditional space that celebrates the “art” of baking at the upcoming International Baking Industry Exposition (IBIE). AB Mauri’s theme is “PassionART About Baking” and includes unique art-themed elements such as one-of-a-kind bakery artwork, a unique bread aisle, artisan bread roll and donut hole sampling, visits by special guests, a high-end coffee-bar and more. Learn more details about what is being offered at IBIE.
Lesaffre Yeast Corp. plays a crucial role in helping bakers solve problems and introduce successful new products with a broadened product portfolio. Lesaffre will be featuring its innovative line of ingredients at IBIE. Learn how Lesaffre helps bakers improve results.
The demand for premium cookies has allowed retail bakeries to increase sales and expand their distribution. Keeping up with orders can be taxing as business owners must keep an eye on everything from ingredient to labor costs. Learn how working with key suppliers and tapping into automated solutions allows bakeries to expand production, retain their products’ integrity and win over more customers.
Clean label is a trend that isn’t going away any time soon. Shoppers are reading ingredient lists in an effort to avoid ingredients they don’t understand. As bakers tackle cleaning up their ingredients, Lesaffre can help with ready-made or custom solutions that maintain product quality at the same time.
Delavau Bakery Partners brings its expertise in formulating and custom solutions to Lesaffre’s customers. Customers can work side-by-side with Delavau’s technical team to develop new ingredient systems to solve the challenges bakers are facing today: shelf life, fortification, clean label and cost-in-use.
Lesaffre Yeast Corporation diversifies its portfolio with the acquisition of Delavau Food Partners. This acquisition brings in new ingredients and expertise in maintaining freshness and fortifying baked goods with nutrition. Learn about the benefits of natural mold inhibitors and how Lesaffre’s expertise in fermentation can help extend the shelf life of baked goods.
Owner Amanda Michael, who named her place after daughter Jane, opened her first San Francisco location in 2011, starting with pastries, breakfast and lunch items. A second store followed in 2013. Then came their “bursting at the seams” moment.