date:Apr 29, 2014
tional center for employees and a training facility for customers and bakery technicians alike.
We strive to continuously improve the quality of our bread and dough items in order to effectively respond to the demands of both our existing and potential customers, said Ruth Meyer, vice-president of research and development at Gonnella.
Gonnellas R.D. team is comprised of a food scientist, certified research chef, retail baker, food technician, and regulatory and quality experts. According to th