David started working in an artisan bakery at the age of 12. Finding his passion in baking, he went to the Bakery School in Bruges and graduated in 1994 and graduated as well as Food Scientist (GroepT-Leuven/2003). He joined Puratos in 1995 and held various positions since then. Mainly working with industrial customers, he gained much experience on enzymes, emulsifiers and industrial baking processes. In 2007, he switched to the world of sourdoughs and moved in 2009 to the USA to develop Puratos' sourdough business in the USA, Canada, and Mexico. Knowing the practical side of artisan and industrial baking and understanding the scientific background, he has a great combination that delivers deep insights on growing Puratos' customers businesses. David still bakes weekly with his own sourdough at home to share the beauty of sourdough bread with his children and to keep a close touch with the art of baking.
Monday, February 26, 2018 @ 2:00 pm - 2:30 pm; Operational Opportunities Session
Industrial Production of Artisan Bread