Expansion in North American bread bakery market

Baker Perkins is expanding its presence in the North American bread bakery market with the appointment of Gary Seiffer as business development manager. Gary is responsible for the Grand Rapids, MI-based company’s range of pan bread make-up equipment that features gentle handling to improve loaf quality, reduce ingredient costs and eliminate flour dusting. Gary will work closely with customers to provide superior pan bread make-up solutions throughout the USA, Canada and Mexico. He brings over 30 years experience in the bread bakery industry to his new role, including bakery management and equipment sales. Gary has been involved with industry organizations including the AIB, BEMA, ASBE and ABA, writing several product and process related papers for these groups. Dwight Wagaman, Baker Perkins Inc Vice President, Sales and Marketing, says “Baker Perkins’ dust-free dough forming systems are already well-established in high-output, high-efficiency pan bread bakeries around the world. Gary’s in-depth knowledge and wide experience of the industry will be invaluable to us and our customers as we seek to bring the benefits of this technology to North America.” Gary Seiffer adds, “I think bakers will be impressed by the ability of the technology to reduce their costs and increase sanitation while at the same time improving loaf quality for their customers. I am looking forward to helping them achieve some outstanding results.” Baker Perkins’ ability to divide, round, mould and pan dough pieces without the use of dusting flour brings significant cost savings by eliminating the cost of flour, flour dusting equipment and its maintenance and cleaning. Sanitation standards are significantly raised, labor costs reduced, and potential health and safety risks to employees eliminated. Investment in Baker Perkins forming equipment can bring significant improvements in bread quality. A series of innovative developments achieve gentler dough handling, which is a clear path to superior bread quality and value, and combines the highest standards with economic production. Careful handling of the dough preserves the integrity of the dough structure and results in a loaf with higher value and consumer appeal.

For more information on Expansion in North American bread bakery market talk to Baker Perkins Ltd