Global Technology Manager Shares Baking Expertise with Tortilla Industry Association

Steve Bright

Stephen (Steve) Bright, technology manager for AB Mauri’s® global development team, will speak about flour tortilla troubleshooting at the Tortilla Industry Association’s annual convention on Sunday, September 17, 2006, at 11:00 a.m. The 17th annual convention will be in Las Vegas, Nevada, September 15-17, 2006.

During his presentation, Steve will share tips on how to maximize quality and consistency in flour tortilla production, focusing on the following problem areas:

  • Sticking
  • Sizes
  • Shapes
  • Edges
  • Translucency
  • Skin appearance

Steve has traveled the globe helping bakeries, including tortilla manufacturers, optimize their production processes. While he works for a bakery ingredients company, his knowledge expands beyond ingredients. "Bakers and tortilla manufacturers must understand the entire process of any end-product application, so as an ingredients company, we go beyond ingredients. We take a holistic view of the entire process from beginning to end," said Steve.

As part of the global AB Mauri team, Steve works closely with product development, quality, production and marketing to improve customers’ baking production processes. The AB Mauri global team spans across the company’s six global geographic regions identifying best practices. As a new member of this global team, Steve enjoys sharing his knowledge of yeast, chemical leaveners and other bakery ingredients inside and outside of the company. Prior to joining the global team, Steve worked in product development at Fleischmann’s® Yeast, a Division of AB Mauri Food, Inc, with North American headquarters in Fenton, Missouri.

Every March, Steve shares his baking expertise with the American Institute of Baking (AIB), where he is an adjunct instructor. Steve will teach another tortilla course titled Flour and Corn Tortilla Production, Las Vegas, February 26-March 2, 2007. Visit www.aibonline.org to sign up for the course.

Steve, a second generation baker, has a bachelor’s degree in economics from Kansas State and earned a bakery science degree from the American Institute of Baking (AIB). He has nearly 20 years experience in the baking industry. He has been with Fleischmann’s Yeast, a Division of AB Mauri Food Inc, for fourteen of those 20 years. Previously, he held positions with an enzyme company, an oil and shortening ingredients company and AIB as a bakery instructor. Steve lives in the suburbs of St. Louis, Missouri, with his wife, two children and six pets.

[More Fleischmann's Yeast News]