IBIE\u2019s Innovation Showcase \u2013 located in the Las Vegas Convention Center Grand Concourse over the four days of the event (September 7-11) \u2013 puts the bakery industry\u2019s newest advances on full display.<\/p>\n
Over 60 products have been chosen for the 2019 event, including Lesaffre Yeast Corp\u2019s (booth 5761)<\/strong>\u200b Fleurage Seeds and Fleurage Semolina.<\/p>\n Fleurage is the first-of-its-kind concept of topping ingredients to personalize the taste of baked goods. The seeds and semolina provide an aromatic flavor to a range of finished products, including pretzels, breads, rolls, crackers, bagels and pizzas.<\/p>\n Delavau Food Partners was acquired by Lesaffre last year and was rebranded as Delavau Bakery Partners by SafPro (booth 727). <\/strong>\u200bIts Accent 6500 Sodium Reduction Blend will be featured on the Showcase, which allows producers to reduce salt by up to 45%.<\/p>\n All the company\u2019s formulations are designed to optimize dough rheology and finished product attributes, but the addition of Accent 6500 will negate the development time impact of sodium reduction, improve the stability of a reduced sodium system and reduce the dough stickiness of a reduced sodium system.<\/p>\n Another candidate on the floor is Ardent Mills\u2019 (booth 7237)<\/strong>\u200b White Sonora Wheat, which has a buttery yellow color, sweet lasting flavor and nutty texture. According to the company, the wheat is versatile and is available in various formats, including flours, seeds, multigrain blends and IQF.<\/p>\n Brolite Products\u2019 (booth 2127)<\/strong>\u200b Pane Bucato is a base used for the production of ciabatta bread, giving the bread its characteristic open texture and chewy crust. The ciabatta will not fall apart when made into a sandwich, even with extra sauces and messy toppings. Pane Bucato is made from non-GMO wheat.<\/p>\n