Baking Center - US & Canada
Keeping Traditions Alive
The new Lesaffre & Red Star Baking Center in Milwaukee, Wiscinsin, provides a realistic and controlled commercial baking environment that enables extremely accurate testing and hands-on assessment of yeast activity and flour quality. All major yeast-raised products can be made there using commercial baking techniques. Staff utilize a variety of baking processes, such as no-time and straight dough, brew, sponge and dough, retarded dough, raw frozen dough, freezer-to-oven and par bake — as well as Lesaffre’s innovative new Minute Bread®, which is an improved par bake process that allows par baked items such as baguettes, dinner rolls, bagels, ciabattas and bolillos, to go directly from the freezer to the oven and be ready with a full delicious-looking foxy color in only three minutes. The facility is fully equipped with a variety of mixers, moulders, sheeters, dividers, retarders, proofers, freezers and ovens that are commonly used by commercial wholesale and artisan bakers. It also has sophisticated equipment for scientific testing of yeast and flour, including a risograph, farinograph, amylograph and Hagberg.