Chef Lewis has successfully created an American flour product comparable, if not superior to European bread and pastry flours.
FOR IMMEDIATE RELEASE / PRURGENT
Atlanta, Georgia, April 15, 2009 – Chef Bart Lewis, Le Cordon Bleu, Paris graduate and holder of the Grande Diplome’ and multiple professional certificates in venoisserie and boulangerie, has successfully created an American flour product comparable, if not superior to European bread and pastry flours.
After years of working with scientists in the largest and most acclaimed food laboratories in both France and the US and testing and perfecting the product with MOF chefs for over one year, Chef Lewis has created and is preparing to market his flour on his website, www.bdflour.com.
For years, culinary students have returned to the US with the tastes, techniques and skills to produce the world’s best pastries and breads, only to discover that they lacked the most basic ingredient: European flour. European flours typically have different amounts of gluten, protein, ascorbic acid, lipids, lethicin, enzymes, and mineral solids. When baking, all of the above components of flour affect the strength and taste of the dough, as well as every other aspect of the final product.
“American flour is bleached and processed resulting in a different type of baking flour,” said Chef Bart Lewis “Because of the fundamental differences between American flour and European flour, it has been impossible for American pastry chefs to truly recreate the pastries and breads available in Europe. Finally, there is a product that achieves the same or better results as European flour and will soon be available for purchase in the United States through B & D Flour,” concluded Chef Lewis.
About B & D Flour
Formed in 2008 and based in Atlanta, Georgia, B & D Flour will offer three types of flour blends for breads, brioche, and croissants. 25 and 50 lb. bags will be available for purchase in May of 2009. Advanced orders may be placed now. For more information, visit www.bdflour.com.