BAKERY R&D CONSULTING INC -1998 to present
President and principal consultant
Services and projects include:

• Contract research, problem solving and product development. Bench work can be done at the client’s premises or in our test kitchen.
• Extensive work on cookies to improve shelf life of soft cookies and improve crispness and reduce hardness in sugar cookies.
• Successful work in the area of low carbohydrates, no fat, high protein, sugar free , no trans fat and whole grain Bakery products.
• Recent projects included but not limited to :

1. The Nutra sweet Company: Developed the bakery applications for the new Neotame intense sweetener.
2. Rich’s Products company: Trouble shooted a cake operation for product quality and process efficiency.
3. US Market Development Group: Assisted Pascual Company in the Republic of Panama to develop a complete line of no sugar cookies and fillings and reduce cost of cracker and wafer items.
4. Modesto School District, California: Developed complete lines of low fat and low sugar bakery and snack items that meet the SB12 state requirements.

THE QUAKER OATS COMPANY Research and Development Department 1986 to 1998

Senior Research Scientist and Internal consultant - 1996 to 1998

Research Scientist - 1986 to 1996

Provide advanced technical expertise in planning and implementing multiple/complex product development to meet the company goals and strategy through the retail, food service and in-store bakery channels. Act as an Internal Consultant for the company on major flour and bakery issues related to both the existing and new products. Products worked on included layer cake, cup cake, sponge cake, biscuits, sugar cookie, soft cookie, fruit filled cookie, breakfast bars, and pizza.

• Developed a frozen hotcake product for McDonald’s corporation. This product was developed to stand 3 freeze/thaw cycles and reheated in the microwave before serving to the consumer and still has the same eating quality of the fresh product off the griddle. Participated as the scientist on the team that was responsible for establishing central plant and operation in Louisville, Kentucky to make and deliver the product to McDonald’s stores nationwide.

• Developed a frozen biscuit product line for McDonald’s corporation in a central location that was distributed frozen to the stores nationwide. The product was developed to match the fresh product made of dry mix in the stores and served right off the griddle to the consumer.

• Worked on a major project to develop a variety of breakfast bars that can be heated in the microwave before serving. Gained hands on experience with new technologies related to grain forming and binding.

SARA LEE BAKERY Research and Development Department - 1984 to 1986

Senior Food Technologist

Managed product development from concept to national market introduction. Employed the technology of laminated dough, frozen dough, batter aeration and microwave reheating. Products worked on included layer cakes, tortes, cheesecakes, crackers, hard cookies, soft cookies, fruit filled cookies, puff pastries, bagels, fillings and toppings.

• Developed and introduced innovative product reformulations and process changes which eliminated major baking problems.
• Provided ongoing technical support to manufacturing personnel by identifying and resolving critical issues.

THE PILLSBURY COMPANY Flour and Bakery Mix Division - 1980 to 1984

Formulator

Supervised two Technicians in the development of diversified baked and fried products made from dry mixes for the baking industry. Familiarity with different types of flours and their characteristics and functionalities. Experienced with different manufacturing systems at the retail and wholesale bakeries levels. Provided technical assistance to bakeries which included manufacturing trouble-shooting and establishing quality assurance programs.

CONTINENTAL BAKING CO. Research and Development Department - 1978 to 1980

Research Food Technologist

R&D responsibility for dessert and bakery products included new product development, product improvement, manufacturing trouble-shooting and profitability enhancement. Incorporated innovative ideas and new product concepts into differentiated and finished products with marketing groups. Supervised one Technician and managed his performance. Products worked on included layer cakes, cup cakes, sponge cake, yeast raised donut, cooked cheesecake, fruit pies, glazes and icings.

• Protected $50 million doughnut business by developing formulation and process improvements which solved a major glaze and icing breakdown problem.

 

KANSAS STATE UNIVERSITY Grain Science and Industry Department - 1976 to 1978

Graduate Research Scientist

Conducted research project on the effects of acids, salt and cysteine on the physical properties of dough and baking quality for pan, and hearth bread. Broadly experienced in flour and dough testing methods and experimental baking procedures.