About me:
Joe Trummer is a commercial baker with more than 25 years experience as a Pastry Chef, Food Scientist and Research and Development professional with companies such as Keebler, Kellogg, Sara Lee, Aryzta and Berber Foods. Joe has a background in engineering with a Bachelors and Masters Degree in Chemical Engineering but found his passion with baking as a culinary student at the French Culinary Institute in New York City. Joe is a former small chocolate business owner who now specializes in bakery product development for the commercial baking industry.
Areas of special interest
Joe has significant experience with the following technologies:
- Corn and Flour Tortilla manufacturing
- Refrigerated and Frozen Cookie dough formulation
- Rotary molded and die cut Cookie and Cracker Technology
- Brownies, Bars and Muffin manufacturing
- Laminated doughs for refrigerated and frozen dough applications
- Clean label, organic and non-gmo formulation
- Genesis and CFR Nutrition Facts Panel labeling
- Reverse engineering of competitive products
- Gold Standard prototyping
- Margin Enhancement for existing products
- Chocolatier with culinary arts expertise
How I can help your business
Joe develops thoughtful solutions to product and process problems staying within the budget constraints of the customer. Joe has an engineering and culinary background that enables him a unique perspective on how to formulate and launch new products.
Why you should choose me:
With an eye on maximizing margin, Joe will formulate to your nutritional specifications and costs to help you be innovative leaders in your category.
Next Steps…
Send me an email to find out how I can help you become successful and more profitable.