Ric Cavanaugh

About Ric Cavanaugh

Professional food scientist with vast experience in formulation, sales and wholesale production of sweet goods, donuts, bagels, frozen dough and bread dough conditioners. I have significant knowledge of the design of equipment and how it interacts with the ingredients and how to maximize this relationship into superior products. I have designed innovative bakery production machines and have designed innovative dry mix plants that have a proven record of success. Key Areas of Expertise Food Science Plant Management P&L Management Marketing Original Product Development Cost Reduction Bakery formulation Donuts, sweet goods, cakes, cookies, pies, breads, rolls and more Bakery Production wholesale and retail Plant Design and Layout Original Equipment Design PLC and electronic automation International Trade of Ingredients Multi Unit Franchise I have vast experience working with various bakeries on how to improve the quality of honey buns and donuts globally. I utilize the latest in enzyme, emulsification and other innovative technologies to maximize product quality. My experience at a large wholesale bakery gave me experience in the production of most bakery products including bread, rolls, english muffins, bagels, croissants, cookies, cakes, and more. Specialties: Formulation, production, purchasing, sourcing of food ingredients, bakery equipment design, Dry Mix Plant Design, PLC programming, ERP implementation, Union, Non Union, as well as starting up food manufacturing plants. Sanitation, AIB inspections, employee motivation and line startups.

Experience

1. Vice President

   Del-Val Food Ingredients

   May 2019 — Present · Mount Laurel, NJ, US

Education

• University of Maryland

  BS

  1980 — 1984

• American Institute of Baking

  Bakery Science

  1984 — 1984