In the Dough - Lesaffre May 2018 - 1

Dough
AF

FR

EA
ND
RED
S TA R Y E A S T

IN THE

O
OY
BROUGHT T

Y
UB

S
LE

Investing in the Future
Years of investment, hard
work and planning for
the future have come to
fruition for Lesaffre Yeast
Corporation with the
opening of its state-of-theart blending facility in Cedar
Rapids, Iowa.
With participation from
customers, suppliers, public
officials, and Lesaffre Group
CEO Antoine Baule, Lesaffre
formally opened its stateof-the-art blending facility
during a ribbon-cutting
ceremony on May 16, 2018.
The plant will immediately
begin producing enzyme
blends, concentrates, natural
mold inhibitors, and dough
improvers under the Saf-Pro®
ingredients brand. These
products will be supported by
Lesaffre's existing world-class

Baking Centers in Milwaukee,
Wisconsin, and worldwide, as
well as Lesaffre's experienced
team of scientists and baking
technicians who test and
perfect each product.
"This is a proud day for
Lesaffre and all of our team,"
said Tom Benner, President of
Lesaffre Yeast Corporation.
"We are proud to be part
of our customers' success
stories. We look forward to
making the next chapter
even better. I'd like to think of
today as our answer to your
request of us to do more and
invest in service to you."
Lesaffre has enjoyed a
long history of growth and
investment both in the city of
Cedar Rapids and the state
of Iowa, he added. "None
of this would be possible

In future issues, we will examine innovations with
upcoming new products designed to ﬁt the needs of the
marketplace.

without the support of our
local leaders and their teams.
They have given us the
environment to grow and
prosper and to give back in
the form of employment and
public service."
Benner also congratulated
the Lesaffre engineering
project team for creating a
standard for functionality
and ﬂexibility, employing the
latest technology that allows
Lesaffre to be ﬂexible and
efficient for its customers.

"WE ARE
PROUD TO
BE PART OF
OUR CUSTOMERS'
SUCCESS STORIES.
WE LOOK
FORWARD TO
MAKING THE NEXT
CHAPTER EVEN
BETTER."
TOM BENNER, PRESIDENT
OF LESAFFRE YEAST
C O R P O R AT I O N

Table of Contents for the Digital Edition of In the Dough - Lesaffre May 2018

In the Dough - Lesaffre May 2018 - 1
In the Dough - Lesaffre May 2018 - 2
In the Dough - Lesaffre May 2018 - 3
In the Dough - Lesaffre May 2018 - 4
In the Dough - Lesaffre May 2018 - 5
In the Dough - Lesaffre May 2018 - 7
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-september-2022
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-december
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-august-2021
https://www.nxtbook.com/sosland/lesaffre/in-the-dough-lesaffre-april-2021
https://www.nxtbook.com/sosland/lesaffre/2020_10_01
https://www.nxtbook.com/sosland/lesaffre/2020_08_01
https://www.nxtbook.com/sosland/lesaffre/2020_03_01
https://www.nxtbook.com/sosland/lesaffre/2019_11_01
https://www.nxtbook.com/sosland/lesaffre/2019_07_01
https://www.nxtbook.com/sosland/lesaffre/2019_03_01
https://www.nxtbook.com/sosland/lesaffre/2018_11_01
https://www.nxtbook.com/sosland/lesaffre/2018_08_01
https://www.nxtbook.com/sosland/lesaffre/2018_05_01
https://www.nxtbook.com/sosland/lesaffre/2018_03_01
https://www.nxtbookmedia.com