Blog: Using the Tweedy™ Mixer for other doughs
Dan Bassett is now sales director, capital goods, responsible for all sales and sales support functions. Steve Philpott is sales team leader for the bakery and biscuit sectors; Jason Scott covers confectionery, cereal and snack.
Tony Prange is responsible for applying Baker Perkins’ unique depth of process knowledge to maximize opportunities for creative end product development. Pete Scott-Johnson will manage the sales support functions.
All five have spent their careers to date with Baker Perkins, and have an extensive knowledge of the industries in which Baker Perkins operates. Dan Bassett became a sales manager for biscuit equipment, then commercial manager, and latterly sales director for the bakery and biscuit sectors world-wide.
Steve Philpott worked in design before moving to sales, most recently as bakery and biscuit equipment sales manager. Jason Scott joined the sales team serving the biscuit industry before moving to the confectionery, snack and cereal industries as regional sales manager, initially for Europe before taking on responsibility for Africa, the Indian subcontinent and the Middle East.
Process team manager Tony Prange was previously senior process engineer. He has spent much of his career in the company’s Innovation Centre working with customers to develop new products, concepts and processes. Pete Scott-Johnson trained as a fitter at Baker Perkins before moving into sales support for bakery and extrusion.
Baker Perkins provides know-how, equipment and integrated systems to the global bakery, biscuit, confectionery, cereal, snack and industrial extrusion sectors.
The accompanying photograph shows, left to right: Pete Scott-Johnson, Tony Prange, Dan Bassett, Jason Scott and Steve Philpott.
New blog: Using the Tweedy Mixer for other doughs, including liquid sponge, sponge and dough, and sourdough… twitter.com/i/web/status/9…19 October 2017 16 October 2017
Modern cooking of sweets can take 10 seconds. I can’t see my sales ability capable of keeping up! Cutting edge tech… twitter.com/i/web/status/9…12 October 2017
New blog: Why starchless depositing is the right choice for a start-up confectionery business -… twitter.com/i/web/status/9…25 September 2017
The ServoForm Mini: a small batch depositor ideal for functional and medicated confectionery:… twitter.com/i/web/status/9…14 September 2017
Update: please note that FoodStream's Extrusion Technology Course in Switzerland is now taking place in February:… twitter.com/i/web/status/9…30 August 2017