AB Mauri’s Steve Bright Talks about Tortillas

Chesterfield, Missouri…February 5, 2008…On February 25 – 27, AB Mauri’s Global Accounts Technology Manager, Steve Bright, will be sharing his knowledge of tortillas at AIB’s Flour Tortilla Production Seminar. This hands-on seminar, which will be held in Manhattan, Kansas, will focus on trouble shooting, ingredients and the tortilla process.

According to Steve Bright, “This is the most concise seminar on tortillas in the world! Participants will leave with their questions answered!” Some of the problems that will be discussed include: sticking, mold growth, shelf life and texture. Among other concepts, attendees will leave knowing how to make ingredient choices that can improve product quality and shelf life, what equipment can handle future growth and how to maximize production by choosing the right leaveners and minor ingredients.

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, a division of AB Mauri Food Inc, is committed to helping customers improve their processes and tortilla products by providing them with quality ingredients and technical expertise. Fleischmann’s Yeast is a proud member of the Tortilla Industry Association (TIA).