Baking & Snack - December 2020 - 78

featured technical expert

HANDTMANN: CESAR ZELAYA
A delicious baked good is the result of perfect formulation, mixing, baking and so much more. In some ways, a career is the same.
It takes the culmination of numerous variables to find success and
a life-long passion.
Cesar Zelaya, bakery sales and technology manager for
Handtmann, has found that right blend of experience, technical
know-how and dedication over his 22 years in the industry.
" Although I am not a baker by trade or education, the years of
experience in the industry working for wholesale bakeries and
bakery equipment manufacturers allow me to deeply understand
our customers' needs and empathize with the challenges they face
day to day at their plants, " he said.
Mr. Zelaya offers a unique perspective as he helps bakers
tackle their toughest challenges. He studied food engineering at
Monterrey Tech in Mexico before deciding to pursue a career in
the baking industry. He chose it over other industries because of
the environment of bakeries and the ability to work with grains
and flour.
He then worked in operations for several bakery locations for
Mission Foods, Irving, Texas. However, he felt a draw to return
to engineering and decided to leave the tortilla and bread manufacturer to work for a dough sheeting and lamination equipment
supplier. He spent a few years between a supplier and another
bakery, New French Bakery, which is now part of Rise Baking Co.,
Minneapolis. But his technical mind kept calling him back to engineering. That's how he ended up joining forces with Handtmann.

78 Baking & Snack December 2020 / www.bakingbusiness.com

" During my first job as a process engineer for a wholesale bakery, I developed a genuine interest and passion for baking, " he said.
" At some point in my career, I made a commitment to stay in the
baking industry for as long as I could for the rest of my professional career. Over the years, I complemented my formal education in food engineering with relevant baking technology training such as those taught at the American Institute of Baking and
other institutions. "
Today, his mission is to work with Handtmann's team of experts
to deliver training and support to bakeries around the world. He focuses his efforts on optimizing their processes as a supplier partner.
" At Handtmann, we have a team of professionals dedicated to
supporting our bakery customers, " he said. " Our team includes
master bakers, applications specialists, design engineers, service
experts - all with different backgrounds and points of view that
enable us to address the different challenges a specific project can
present to us in multiple disciplines such as operational safety,
sanitary design, interface with downstream equipment and more.
At the end of the day, we have to agree on the best solution for
the customer in terms of production capacity, product quality,
equipment efficiency and reliability for the day-to-day operation
of the equipment. "
And his background serves him well in finding that best option.
" After working in wholesale bakeries and having personally
struggled to move equipment around; executed complicated product changeovers; experienced tedious disassembly, cleaning and


http://www.bakingbusiness.com

Baking & Snack - December 2020

Table of Contents for the Digital Edition of Baking & Snack - December 2020

Baking & Snack - December 2020 - 1
Baking & Snack - December 2020 - 1
Baking & Snack - December 2020 - 2
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