AB Mauri North America employees Alicia Kilian, bake lab technician, and Paul Bright, innovation manager, inspect dough samples in the company’s bakingHUB™ research bakery and fermentation science laboratory – located in St. Louis, Missouri. Kilian and Bright are both graduates of Kansas State University’s Bakery Science and Management program. (Photo Credit: AB Mauri North America)
|Sign up for our free newsletters
From daily news to industry trends, bake newsletters help artisans advance and grow their retail and foodservice businesses.