Baking & Snack - March 2019 - 100

featured innovation center

LESAFFRE: ENDLESS OPPORTUNITIES
Just seven months after the July 2018 opening of the North
American Culinary Academy, which includes Lessafre Yeast
Corp. and Red Star Yeast's Pizza Innovation Center, the business
crunched its numbers: The total visitor count was more than 800
people. From amateurs to professionals, individuals to large corporations, people come to the center from all over the world for
classes, R&D sessions and consulting services.
Located in the Chicago suburb Lisle, IL, the North American
Culinary Academy was founded by Chef Leo Spizzirri, Maestro
Instruttore, PFC, and Anthony Iannone, a formally trained chef.
Not only is it a school with classes, but the innovation center allows it to serve as an R&D center that's fully functional from concept to launch. It has four working spaces: a dough room, an oven
room with seven different ovens, a classroom setup for courses
and a demonstration area. "We're able to show everything to everyone in one spot," Mr. Spizzirri said. "This is the real charm of
the school and what has resonated really well."
In addition to providing a space for mixing dough the traditional, freestyle way, the dough room has four mixers, including a
planetary, fork-style, spiral and diving arm. Each mixer affects the
dough in different ways. To demonstrate this variance, the chefs
mix one base formula in each machine during classes, then bake
the dough in the same oven so that the only variable is the mixer.
"To be able to see what the machines do to the structure, and ultimately the crumb, is pretty amazing," Mr. Spizzirri noted.
The dough room is temperature- and humidity-controlled

100 Baking & Snack March 2019 / www.bakingandsnack.com

to recreate any ambiance. "If I'm teaching a Neapolitan certification course, I can recreate the conditions of Naples, Italy,"
Mr. Spizzirri said. "The traditional style of that dough is that it
never gets refrigerated, so it would get made in the dough room
at that temperature until the dough is ready, then we would bring
it into our oven room."
Much of the center's success can be attributed to Mr. Spizzirri's
vast amount of experience in the industry. Born and raised with
Chicago-style pizza, he went to Italy to learn the craft at the oldest
pizza school, Scuola Italiana Pizzaioli. "Once I realized the difference in the way pizzas were being made in Italy and then seeing
all the American styles translated from those original styles, it was
kind of like a Willy Wonka moment," Mr. Spizzirri said. "There's so
much behind the curtain, so I needed to learn more."
After receiving his pizza-making certification, he went back and
forth to Italy for 15 years to get his master's certification in each of the
five styles. During this time, Mr. Spizzirri was also working as a dough
specialist for a large frozen pizza company. In 2017, he completed a
series of tests to become a master instructor and is now one of fewer
than 100 people in the world to receive this high-level certification.
Mr. Spizzirri can create all types of pizza, whether it's an Italianstyle or an American translation, frozen from a store or fresh at a
restaurant, a product with a yeast crust or one that's low-carb or
gluten-free. In fact, many students come to learn gluten-free pizza
processing; not only is there a class on the topic, but the center also
has a separate oven, mixer and tools for making gluten-free pizzas.


http://www.bakingandsnack.com

Baking & Snack - March 2019

Table of Contents for the Digital Edition of Baking & Snack - March 2019

Baking & Snack - March 2019
Contents
Contents
Editorial - Connecting the dots
Newsfront - McMullian to succeed Shiver at Flowers Foods
GFF expert named to advisory committee
ARYZTA adding cookie dough line in Minnesota
Mondelez capturing greater snack market share
News - Snacks skewing toward wellness, portability
Blue Diamond Growers to expand almond plant
IBIE adds education-only day
Correction
People/In Brief
CENSUS - SEEING THE BIG PICTURE
WYANDOT SNACKS - CHANGING THE GAME
C-STORES - INNOVATION PLAYGROUND
Feel-good snacks
EMULSIFIERS - COME TOGETHER
Searching for sustainable alternatives
FIBER - OPEN THE TOOLBOX
SNACK TECHNOLOGY - LIGHTEN UP
SHEETING, LAMINATING - STRETCHING THE IMAGINATION
Technology transforms to adapt to trends
BATTER DEPOSITING - WEIGHING THE OPTIONS
AUDITS - GATHERING THE EVIDENCE
Keeping track of inventory
PACKAGING MATERIALS - PURSUING NEW PLASTICS
Train the trainer on recycling tips
MEETING PREVIEW TIA - MILESTONE CELEBRATION
MEETING PREVIEW IFT - FORWARD-THINKING
MEETING PREVIEW IBIE - UNENDING UPGRADES
EVENTS
FEATURED INNOVATION CENTER
INGREDIENTS & FORMULATING
EQUIPMENT & PACKAGING
PATENTS
NEW ON THE SHELF
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - March 2019 - Baking & Snack - March 2019
Baking & Snack - March 2019 - Baking & Snack - March 2019
Baking & Snack - March 2019 - 2
Baking & Snack - March 2019 - 3
Baking & Snack - March 2019 - 4
Baking & Snack - March 2019 - 5
Baking & Snack - March 2019 - 6
Baking & Snack - March 2019 - 7
Baking & Snack - March 2019 - 8
Baking & Snack - March 2019 - Contents
Baking & Snack - March 2019 - 10
Baking & Snack - March 2019 - Contents
Baking & Snack - March 2019 - Editorial - Connecting the dots
Baking & Snack - March 2019 - 13
Baking & Snack - March 2019 - Mondelez capturing greater snack market share
Baking & Snack - March 2019 - 15
Baking & Snack - March 2019 - Correction
Baking & Snack - March 2019 - People/In Brief
Baking & Snack - March 2019 - 18
Baking & Snack - March 2019 - CENSUS - SEEING THE BIG PICTURE
Baking & Snack - March 2019 - 20
Baking & Snack - March 2019 - 21
Baking & Snack - March 2019 - 22
Baking & Snack - March 2019 - 23
Baking & Snack - March 2019 - 24
Baking & Snack - March 2019 - 25
Baking & Snack - March 2019 - WYANDOT SNACKS - CHANGING THE GAME
Baking & Snack - March 2019 - 27
Baking & Snack - March 2019 - 28
Baking & Snack - March 2019 - 29
Baking & Snack - March 2019 - 30
Baking & Snack - March 2019 - 31
Baking & Snack - March 2019 - 32
Baking & Snack - March 2019 - 33
Baking & Snack - March 2019 - 34
Baking & Snack - March 2019 - C-STORES - INNOVATION PLAYGROUND
Baking & Snack - March 2019 - Feel-good snacks
Baking & Snack - March 2019 - 37
Baking & Snack - March 2019 - 38
Baking & Snack - March 2019 - 39
Baking & Snack - March 2019 - 40
Baking & Snack - March 2019 - EMULSIFIERS - COME TOGETHER
Baking & Snack - March 2019 - Searching for sustainable alternatives
Baking & Snack - March 2019 - 43
Baking & Snack - March 2019 - 44
Baking & Snack - March 2019 - 45
Baking & Snack - March 2019 - 46
Baking & Snack - March 2019 - FIBER - OPEN THE TOOLBOX
Baking & Snack - March 2019 - 48
Baking & Snack - March 2019 - 49
Baking & Snack - March 2019 - 50
Baking & Snack - March 2019 - 51
Baking & Snack - March 2019 - 52
Baking & Snack - March 2019 - SNACK TECHNOLOGY - LIGHTEN UP
Baking & Snack - March 2019 - 54
Baking & Snack - March 2019 - 55
Baking & Snack - March 2019 - 56
Baking & Snack - March 2019 - 57
Baking & Snack - March 2019 - 58
Baking & Snack - March 2019 - 59
Baking & Snack - March 2019 - 60
Baking & Snack - March 2019 - 61
Baking & Snack - March 2019 - 62
Baking & Snack - March 2019 - SHEETING, LAMINATING - STRETCHING THE IMAGINATION
Baking & Snack - March 2019 - 64
Baking & Snack - March 2019 - 65
Baking & Snack - March 2019 - 66
Baking & Snack - March 2019 - 67
Baking & Snack - March 2019 - Technology transforms to adapt to trends
Baking & Snack - March 2019 - 69
Baking & Snack - March 2019 - 70
Baking & Snack - March 2019 - 71
Baking & Snack - March 2019 - 72
Baking & Snack - March 2019 - 73
Baking & Snack - March 2019 - 74
Baking & Snack - March 2019 - BATTER DEPOSITING - WEIGHING THE OPTIONS
Baking & Snack - March 2019 - 76
Baking & Snack - March 2019 - 77
Baking & Snack - March 2019 - 78
Baking & Snack - March 2019 - 79
Baking & Snack - March 2019 - 80
Baking & Snack - March 2019 - AUDITS - GATHERING THE EVIDENCE
Baking & Snack - March 2019 - Keeping track of inventory
Baking & Snack - March 2019 - 83
Baking & Snack - March 2019 - 84
Baking & Snack - March 2019 - PACKAGING MATERIALS - PURSUING NEW PLASTICS
Baking & Snack - March 2019 - Train the trainer on recycling tips
Baking & Snack - March 2019 - 87
Baking & Snack - March 2019 - 88
Baking & Snack - March 2019 - 89
Baking & Snack - March 2019 - 90
Baking & Snack - March 2019 - MEETING PREVIEW TIA - MILESTONE CELEBRATION
Baking & Snack - March 2019 - 92
Baking & Snack - March 2019 - MEETING PREVIEW IFT - FORWARD-THINKING
Baking & Snack - March 2019 - 94
Baking & Snack - March 2019 - MEETING PREVIEW IBIE - UNENDING UPGRADES
Baking & Snack - March 2019 - EVENTS
Baking & Snack - March 2019 - 97
Baking & Snack - March 2019 - 98
Baking & Snack - March 2019 - 99
Baking & Snack - March 2019 - FEATURED INNOVATION CENTER
Baking & Snack - March 2019 - 101
Baking & Snack - March 2019 - INGREDIENTS & FORMULATING
Baking & Snack - March 2019 - 103
Baking & Snack - March 2019 - EQUIPMENT & PACKAGING
Baking & Snack - March 2019 - 105
Baking & Snack - March 2019 - 106
Baking & Snack - March 2019 - 107
Baking & Snack - March 2019 - PATENTS
Baking & Snack - March 2019 - 109
Baking & Snack - March 2019 - NEW ON THE SHELF
Baking & Snack - March 2019 - MARKETPLACE
Baking & Snack - March 2019 - 112
Baking & Snack - March 2019 - 113
Baking & Snack - March 2019 - 114
Baking & Snack - March 2019 - 115
Baking & Snack - March 2019 - 116
Baking & Snack - March 2019 - 117
Baking & Snack - March 2019 - 118
Baking & Snack - March 2019 - 119
Baking & Snack - March 2019 - 120
Baking & Snack - March 2019 - AD INDEX
Baking & Snack - March 2019 - NEW PRODUCT SPOTLIGHT
Baking & Snack - March 2019 - 123
Baking & Snack - March 2019 - 124
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
https://www.nxtbook.com/sosland/bs/2016_02_01
https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
https://www.nxtbook.com/sosland/bs/2015_09_01
https://www.nxtbook.com/sosland/bs/2015_08_01
https://www.nxtbook.com/sosland/bs/2015_07_01
https://www.nxtbook.com/sosland/bs/2015_06_01
https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
https://www.nxtbook.com/sosland/bs/2013_12_01
https://www.nxtbook.com/sosland/bs/2013_11_01
https://www.nxtbook.com/sosland/bs/2013_10_01
https://www.nxtbook.com/sosland/bs/2013_09_01
https://www.nxtbook.com/sosland/bs/2013_08_01
https://www.nxtbook.com/sosland/bs/2013_07_01
https://www.nxtbook.com/sosland/bs/2013_06_01
https://www.nxtbook.com/sosland/bs/2013_05_01
https://www.nxtbook.com/sosland/bs/2013_04_01
https://www.nxtbook.com/sosland/bs/2013_03_01
https://www.nxtbook.com/sosland/bs/2013_02_01
https://www.nxtbook.com/sosland/bs/2012_12_01
https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
https://www.nxtbook.com/sosland/bs/2012_09_01
https://www.nxtbook.com/sosland/bs/2012_08_01
https://www.nxtbook.com/sosland/bs/2012_07_01
https://www.nxtbook.com/sosland/bs/2012_06_01
https://www.nxtbook.com/sosland/bs/2012_05_01
https://www.nxtbook.com/sosland/bs/2012_04_01
https://www.nxtbook.com/sosland/bs/2012_03_01
https://www.nxtbook.com/sosland/bs/2012_02_01
https://www.nxtbook.com/sosland/bs/2011_12_01
https://www.nxtbook.com/sosland/bs/2011_11_01
https://www.nxtbook.com/sosland/bs/2011_10_01
https://www.nxtbook.com/sosland/bs/2011_09_01
https://www.nxtbook.com/sosland/bs/2011_08_01
https://www.nxtbook.com/sosland/bs/2011_07_01
https://www.nxtbook.com/sosland/bs/2011_06_01
https://www.nxtbook.com/sosland/bs/2011_05_01
https://www.nxtbook.com/sosland/bs/2011_04_01
https://www.nxtbook.com/sosland/bs/2011_03_01
https://www.nxtbook.com/sosland/bs/2011_02_01
https://www.nxtbook.com/sosland/bs/2010_12_01
https://www.nxtbook.com/sosland/bs/2010_11_01
https://www.nxtbook.com/sosland/bs/2010_10_01
https://www.nxtbook.com/sosland/bs/2010_09_01
https://www.nxtbook.com/sosland/bs/2010_08_01
https://www.nxtbook.com/sosland/bs/2010_07_01
https://www.nxtbook.com/sosland/bs/2010_06_01
https://www.nxtbook.com/sosland/bs/2010_05_01
https://www.nxtbook.com/sosland/bs/2010_04_01
https://www.nxtbook.com/sosland/bs/2010_03_01
https://www.nxtbook.com/sosland/bs/2010_02_01
https://www.nxtbook.com/sosland/bs/2009_12_01
https://www.nxtbook.com/sosland/bs/2009_11_01
https://www.nxtbook.com/sosland/bs/2009_10_01
https://www.nxtbook.com/sosland/bs/2009_09_01
https://www.nxtbook.com/sosland/bs/2009_08_01
https://www.nxtbook.com/sosland/bs/2009_07_01
https://www.nxtbook.com/sosland/bs/2009_06_01
https://www.nxtbook.com/sosland/bs/2009_05_01
https://www.nxtbook.com/sosland/bs/2009_04_01
https://www.nxtbook.com/sosland/bs/2009_03_01
https://www.nxtbook.com/sosland/bs/2009_02_01
https://www.nxtbook.com/sosland/bs/2008_12_01
https://www.nxtbook.com/sosland/bs/2008_11_01
https://www.nxtbook.com/sosland/bs/2008_10_01
https://www.nxtbook.com/sosland/bs/2008_09_01
https://www.nxtbook.com/sosland/bs/2008_08_01
https://www.nxtbook.com/sosland/bs/2008_07_01
https://www.nxtbook.com/sosland/bs/2008_06_01
https://www.nxtbook.com/sosland/bs/2008_05_01
https://www.nxtbook.com/sosland/bs/2008_04_01
https://www.nxtbook.com/sosland/bs/2008_03_01
https://www.nxtbook.com/sosland/bs/2008_02_01
https://www.nxtbook.com/sosland/bs/2007_12_01
https://www.nxtbook.com/sosland/bs/2007_11_01
https://www.nxtbook.com/sosland/bs/2007_10_01
https://www.nxtbook.com/sosland/bs/2007_09_01
https://www.nxtbook.com/sosland/bs/2007_08_01
https://www.nxtbook.com/sosland/bs/2007_07_01
https://www.nxtbook.com/sosland/bs/2007_06_01
https://www.nxtbook.com/sosland/bs/2007_05_01
https://www.nxtbook.com/sosland/bs/2007_04_01
https://www.nxtbook.com/sosland/bs/2007_02_01
https://www.nxtbook.com/sosland/bs/2006_12_01
https://www.nxtbook.com/sosland/bs/2006_11_01
https://www.nxtbook.com/sosland/bs/2006_10_01
https://www.nxtbook.com/sosland/bs/2006_09_01
https://www.nxtbook.com/sosland/bs/2006_08_01
https://www.nxtbook.com/sosland/bs/2006_07_01
https://www.nxtbook.com/sosland/bs/2006_06_01
https://www.nxtbook.com/sosland/bs/2006_05_01
https://www.nxtbook.com/sosland/bs/2006_04_01
https://www.nxtbook.com/sosland/bs/2006_03_01
https://www.nxtbook.com/sosland/bs/2006_02_01
https://www.nxtbook.com/sosland/bs/2005_12_01
https://www.nxtbook.com/sosland/bs/2005_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com