AB Mauri’s Steve Bright Shares His Experience on Frozen Doughs with Bakers from Around the Globe

Chesterfield, Missouri…February 5, 2008…On February 19 – 21, 2008, Steve Bright, AB Mauri’s Technology Manager, will be joining industry leaders, at AIB International’s Freezing Technology Seminar, to share their knowledge and experience about frozen doughs with bakers, plant managers and engineers from around the world. The seminar will take place in Huntersville, North Carolina and will educate attendees on how to optimize their freezing technology to extend the shelf-life of their products while still maintaining its quality.

Steve Bright will be discussing two main topics: Chemical Leavening for Frozen Doughs and Enzymes for Frozen Doughs. During his presentation, he will share with others how to choose the right chemical leaveners for frozen doughs, limitations that can be experienced when using leaveners with frozen dough formulations, and how the entire enzyme range relates back to the freezing technology. His presentation will also include a demonstration of how certain baking powders can be used with the freezing process.

Steve Bright received his BSC in economics from Kansas State and graduated from the American Institute of Baking (AIB), Class 130, for Bakery Science and Technology. He has been involved in the baking industry for over 20 years, 15 of which were spent at Fleischmann’s Yeast. Throughout his career he has worked with and focused on oils and shortening, emulsifiers, enzymes, chemical leaveners and yeast.

Fleischmann’s Yeast and its parent company, AB Mauri, are committed to the frozen dough industry through innovation, new technology, and by informing partners as they work with producers from around the globe.