AB Mauri Fleischmann’s Yeast Plant Is Expanding April 07, 2020 | News | 3 Mins AB Mauri Fleischmann’s Yeast Plant Is Expanding By Ted Evanoff – Memphis Commercial Appeal – Monday, April 6, 2020 Fleischmann’s made enough yeast last year to supply a loaf of bread daily for the next 15 years for every man, woman and child living in Memphis. Now, yeast output is rising. Americans want bread as they shelter in place. Janice Williams is hiring people these days. Sure, the economy is slowing, layoffs rising. Lots of folks must shelter in place in our coronavirus besotted time, maybe step outside for a quick grocery store run. But guess what? People love bread. And that means molasses by the ton still rolls up in train tanker cars on one side of this Memphis factory. Five days later, after a little chemistry magic, out of the vats comes more of a yellowish looking cream than you might ever imagine existed on earth. It’s called yeast. Bakers have to have it. Enough flowed out of the Fleischmann’s Yeast plant last year to make a loaf of bread daily, every day of the week, week in and week out for the next 15 years for every man, woman and child living in Memphis. That’s a lot of bread — about 3.5 billion loaves. Even though most restaurants have closed for the duration and Americans eat at home more often now, one of the things they are putting more of on the table, or in the freezer, is bread.So commercial bakers need more yeast. And Williams, operations manager at the 53-employee Fleischmann’s plant at 2743 Riverport Road, needs more workers. ”“We’ve seen a 10% to 20% increase in demand in just the last couple of weeks,” Williams said of yeast orders. Currently she plans to hire seven skilled workers comfortable in an automated factory and capable at tasks such as industrial maintenance. The plant, built in 1990 and still owned by St. Louis-based AB Mauri North America, had been leanly staffed. With orders rising, Williams said, she plans to continue running the factory on three shifts around the clock and wants a fuller crew to be able to provide vacation and leave time for employees. Yeast looks the color of pancake mix as the cells multiply in vast tanks. After four days of growth, and a fifth day for quality checks, the yeast is shipped in 24-ton tanker loads. Destinations include the commercial ovens throughout the country operated by major bakers including Bimbo, Flowers and Kroger.
Podcast Rocky Mountain High Episode 28: Episode 28 Alastair Brogan, the chieftain of Boulder Spirits and Vapor Distillery in Colorado, joins AB Mauri North America...
Podcast Catching Up With “The Rookie” Episode 27: Jim Morris, a former major league pitcher and inspiration for the Disney film, ‘The Rookie’, visits with AB Mauri...
Podcast A Crowning Achievement Episode 26: Crown Bakeries CEO and esteemed baking industry leader Cordia Harrington joins AB Mauri North America VP of Marketing Rick...
News AB Mauri NA Names New Senior Vice President of Sales and Technical Services, Fred Elias AB Mauri NA Names New Senior Vice President Senior executives Jim Bohrer & Ron Tremayne announce retirements ST. LOUIS...
Podcast Yakety Yakima…Do Talk Back Episode 25: Haas Hops Midwest Key Account Manager & former Yakima, Washington mayor Micah Cawley joins AB Mauri North America VP...
Podcast The Baking Industry Dell-ivers Again Episode 24: New American Bakers Association President & CEO Eric Dell joins AB Mauri marketing head Rick Oleshak for this episode...
Podcast Let’s Be Frank Episode 23: St. Louis Sports Commission chief advisory officer, Frank Viverito, joins ABMNA vice president of marketing, Rick Oleshak, for this...
Podcast That’s The Spirit Episode 22: Long-time AB Mauri and AB Biotek senior vice president, Greg Strauss, joins ABMNA vice president of marketing, Rick Oleshak,...
Podcast Mama Mia…It’s Made by Lia Episode 21: Award-winning cake artist, former AB Mauri North America brand ambassador & local St. Louis region baker Lia Holter joins...
Podcast A Run On Donuts Episode 20: Acclaimed & award-winning artisan baker Rachel Wyman – now part of the lecturing faculty at The Culinary Institute of...
Podcast It’s A ‘Gude’ Time To Be A Baker Episode 19: Longtime Sosland Publishing executive and recent baking hall of fame inductee, Mike Gude, joins AB Mauri North America vice...