Bakers Journal

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AB Mauri dedicates new headquarters


March 16, 2015
By Bakers Journal

March 16, 2015, St. Louis, Mo. — AB Mauri, a global company that supplies the food and baking industries with high-quality yeast and bakery ingredients, dedicated its North America headquarters in the @4240 building in the Cortex Innovation Community in St. Louis, Mo., on Thursday, March 12.

The new location, which features a state-of-the-art bakingHUB, will enhance business operations and allow AB Mauri North America to better support its customers in the baking industry.

“The Cortex Innovation Community provides an immersive, creative environment for our employees and gives us access to a large pool of innovative thinkers,” said Mark Prendergast, president of AB Mauri North America. “I’m excited about the opportunities it will bring to our company, employees and customers. Our new facilities will enable us to develop better yeast and baking ingredient solutions and elevate our customers’ baked goods in the marketplace.”

The new, airy 23,000 square-foot offices feature a 5,000 square-foot bakingHUB and pilot fermentation facility, where AB Mauri food scientists and customers will create a wide range of finished baked goods for trial and testing purposes. The bakingHUB will be capable of producing pan breads and artisan baguettes, various sweet goods, pizza, flour and corn tortillas, doughnuts and bagels, among other items.

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