Bay State Milling Co

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Description

As a baking professional for 30 years, Joe Fritzel is a vital member of the Bay State Milling team, with a background in both sales and technical service. Well-versed in all facets of bakery production, product formulation, trouble shooting, and team leadership, Joe has hands-on experience to effectively deliver solutions to challenges and identify opportunities to help customers succeed in the baking industry.

At Bay State Milling, we understand the challenges of incorporating current trends through continuous improvement and innovation. Our customers rely on our extensive technical knowledge to optimize their formulas and manufacturing processes, utilizing the best principles and practices of the industry. Our technical support team has diverse experience in all phases of baking, making them uniquely qualified to serve as a resource to you and your team.

Throughout our history, we’ve understood the importance of collaborating with our customers, large and small. We form partnerships and provide solutions to their grain-based food needs for a constantly changing marketplace. As part of this tradition, we constantly look for creative ways to provide value-added services across the vast array of market segments we serve .

Nicholas brings a culinary perspective to the development of innovative ingredient solutions focused on the use of Bay State Milling's flours, grains and edible seeds. He has strong culinary and product development experience gained at one of the largest food manufacturers in the U.S. Nicholas is a graduate of The Culinary Institute of America in Hyde, NY and is an ACF Certified Chef with relevant experience in product ideation and evaluation. He is a member of the Institute of Food Technologists, the Research Chefs Association and the Bread Bakers Guild of America.

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