Jean Marc De Kreijger

Need to improve your formulations, adapt your flours to a new harvest or solve quality problems in the production line? I’m here to help you optimize your margins and expand your offer. Contact me! FROM CRAFT BAKER TO MANAGING INDUSTRIAL LINES I was trained as an artisan baker in Belgium before embarking on a career in the wheat-flour-bread sector that has led me down the path of research and the industrial baking industry. Since I left my own artisan bakery in 1997, I’ve worked for major industry players Dupont Danisco and Lesaffre in a number of diverse and international environments, including emerging economies across the African continent. I’m an accomplished R&D and Sales team manager with a deep knowledge of products, from the wheat blends used by mills to the enzymes and processes required to consistently deliver great quality goods. INTERNATIONAL CULTURE Throughout my career, I’ve traveled the globe, working with bakers across different continents, adapting my knowledge and experience to help each of my customers overcome the challenges they face. Whether in Europe, the middle east or Asia, I had to learn about, and work with, a wide range of bread making techniques or types of bread. MILLING I’ve worked with millers, both industrial and artisanal, to cut costs and optimize their flour production so that they can guarantee their customers a consistent quality, regardless of the season or weather. Today, through testing and analysis, I can provide customers with early insights into each harvest, bringing strategic information to the table to secure the solutions and source the ingredients needed to guarantee the desired outcome . BAKERY INDUSTRY Working with industrial bakers, I’ve been faced with many different challenges, from cost cutting, to optimising shelf life in order to reduce wasting food consumers are more demanding than ever and expect cleaner, healthier products that are both nutritious and flavourful. This is why I place so much importance on innovation and listening to the market so that I can bring tailor made solutions to my customers, wherever they are in the APAC region. DISTRIBUTING FLOUR, CEREALS INGREDIENTS, MIXES AND IMPROVERS Distributors face their own set of challenges. Working with local craft bakeries, franchises, hotels or large scale catering companies requires partners that are accessible and know how to adapt to their customers’ expectations. I’m here to help you find the right: - Enzymes - Improvers - Mixes and Premixes - Cereal Ingredients - Pasta Ingredients