The Pizza Innovation Center, combined with Mr. Spizzirri's work in the commercial pizza sphere, creates a productive environment for large baking facilities. Companies can work confidentially with chefs to develop new formulas or reinvent old ones. "A lot of times the question is: 'How fast we can get dough to run down the line? We know you can make pizza go down the line in 140 to 150 pieces a minute,' " he said. "We can take a pizza at the independent level and translate it into something commercially." The ownership of Lesaffre Yeast Corp. and Red Star Yeast also allows for a variety of opportunities. The two companies bring in a lot of national customers and provide ingredients for R&D sessions and courses. Mr. Spizzirri appreciates the company's open-mindedness to his ideas and said there's been a strong investment from every party. "We're selling equipment. We're building formulas. We're doing consulting work," Mr. Spizzirri said. "To say we're just a pizza school is really an understatement because the amount of work we're doing here is so vast." - Karlee Renkoski WE WILL HELP YOU ADDRESS THESE CRITICAL ISSUES. * Improve process capability/flexibility * Improve food safety/sanitation * Decrease labor costs * Reduce waste/energy costs * Reduce maintenance/repair costs NEW...sanitary open frame design Spraying Solutions for: Sheens * Oils * Slurries * Sugar Solutions * Egg Wash * Preservatives * Glazes ✔ Crackers ✔ Snack Crackers ✔ Flat breads ✔ Buns ✔ Rolls ✔ Breads ✔ Cookies ✔ Pretzels ✔ Pastries ✔ Doughs Visit us at Booth #6681 General Oil Equipment Phn: +1 716 691-7012 * Fax: +1 716 691-7990 info@goe-spray.com * www.goe-asf.comhttp://www.goe-asf.com