Lallemand Inc.
Jurgen van Baardwijk is an experienced bakery professional currently serving as a Bakery Application Specialist at Lallemand since April 2024. Prior to this role, Jurgen held the position of NPD expert banket at Zeelandia H.J. Doeleman b.v. from June 2022 to March 2024 and worked as a productiemanager at Borgesius between February 2019 and June 2022. Jurgen's career also includes a tenure as teamleider and operator at Bakkersland from April 2015 to February 2019. Educational qualifications include an MBO in Brood- en banketbakken from Middelbare Vakschool Wageningen, an allround operator degree from NBA, and a course in Situationeel Leiderschap 2 from Blanchard International.
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Lallemand Inc.
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Established in the last century to supply ingredients to the baking industry, Lallemand has been producing and marketing yeast along with ancillary ingredients to the baking trade since 1921, to the international distilling and wine industry since 1972 and since 1988 bacteria and yeast related ingredients to the animal feed and agricultural sector, to other food industries and pharmaceutical and industrial fermentation companies. Facilities ; Yeast plants : Lallemand, Montreal, QC (Canada) American Yeast, Baltimore, MD (USA) American Yeast, Bakersfield, CA (USA) American Yeast, Memphis, TN (USA) Lallemand Mexico S.A. de C.V., Cuautitlan (Mexico) Lallemand GmbH, Vienna (Austria) Giegold GmbH, Schwarzenbach-an-der-Saale (Germany) F.X. Wieninger GmbH & Co KG, Passau (Germany) Linco GmbH & Co KG, Heilbronn (Germany) Lallemand S.P. z.o.o., Lublin (Poland) Lallemand S.P. z.o.o., Josefow (Poland) Salutaguse Pärmitehas, Tallinn (Estonia) Anchor Yeast, Johannesburg (South Africa) Anchor Yeast, Cape Town (South Africa) Suomen Hiiva, Lahti (Finland) Bacteria Plants: Equipharm, Aurillac (France) Lallemand Specialties, Milwaukee, WI (USA) Rosell Institute/Lallemand, Montreal, QC (Canada) Subsidiaries / divisions: Macco Oraniques, Valleyfield, QC (Canada) Business Strategy : To produce and market worldwide new yeasts and bacteria for existing and new applications, and develop new markets and applications for existing products for the bakery, fermented beverages and human and animal nutrition markets. Research & Development : Carrying out research on drying of yeast strains, control of yeast and bacteria fermentations, production of new wine yeasts strains and mechanisms of resistance of yeast to freezing and high concentrations of ethanol. Nutrition and growth of yeasts and bacteria on both a research and commercial scale (10 L to 250,000 L). Development, production and marketing of novel strains.