Lesaffre Yeast Corporation Breaks Ground on New Baking Ingredients Blending Plant

Saf-Pro Ingredients to bring complete line of baking ingredient blends to North American bakers.




Lesaffre Yeast Corporation broke ground on a new state-of-the-art blending facility in Cedar Rapids, Iowa. The facility will include a large production and blending area, offices and warehouse.

Construction at the five-acre facility has begun and is scheduled to reach completion at the start of 2018. The plant will produce enzyme blends, concentrates and dough improvers under the Saf-Pro Ingredients brand. These products will be supported by Lesaffre's existing world-class Baking Center located in Milwaukee, Wisconsin, and Lesaffre's experienced team of scientists and baking technicians who test and perfect each product.

"We are proud of the latest investment to increase our capabilities to meet the needs of our baking customers," said Saf-Pro president Tom Benner. "Our Saf-Pro line of ingredients made in this facility will serve commercial, artisan and foodservice customers with the superior-quality, clean-label ingredients they have grown to expect from Lesaffre and Red Star."

Headquartered in Milwaukee, Lesaffre Yeast Company, part of the global Lesaffre group, provides superior-quality yeast and ingredients to the baking industry. Its product brands include industry-leading Red Star-brand fresh yeast, Saf-Instant-brand dry yeast, and Saf-Pro-brand baking ingredients. Red Star Yeast Company, LLC operates two yeast manufacturing plants in the United States, in Dothan, Alabama, and Cedar Rapids, Iowa.

 

Edit Module

Tell us what you think at or email.

Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags

Related Articles

Robot Waiter at Korean Pizza Hut Could Lead to Revolution in Food Delivery

Robotic delivery could drive down costs for consumers and eliminate need for humans altogether

Pizza Recipe: It's Hard to Top the Popper

This signature pie from the Greathouse of Pizza features fresh jalapenos, bacon and cream cheese

Papa John's Cuts Franchisees Royalties As Sales Keep Going Down

Meanwhile, Ball State University has decided to remove founder John Schnatter's name from two programs

Stefano Casati Brings Roman-Style Pinsas to Chicago

The pinsas at Casati's Pizza Vino are made with imported rice, wheat and soy flours

Why the Pizza Industry is Driving Innovation

The pizza world's adoption of cutting-edge technology has been key to its success.

How to Make the Most of Your Restaurant Data

As data becomes ingrained into everything we do, it’s important to make data-driven decisions so you can run a smarter restaurant.

Add an Authentic Italian Pizza to Your Menu with Pizza Fellas Par-Baked Pizza Crusts and Flatbreads

Par-baked crusts save on labor and equipment costs.

This is The Most Loved Pizza in Trinidad and Tobago

This Caribbean pizza chain made cheddar and pineapple pizza a staple.

BBQ Meets Mac & Cheese in One Amazing Pizza

It's the latest Craft Series menu offering from fast-casual pioneer Your Pie

Houston Gallery Celebrates the Slice in Saucy Art Show

Exhibit curator Jordan Asinas hopes to lure people into embracing art through the world's best food
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags
Edit Module
Edit ModuleShow Tags
Edit ModuleShow Tags