Rocky Mountain Pies, the Nationwide Dessert Suppliers, Reveal the New Food Certification of a Longtime Employee
Salt Lake City, Utah (PRWEB) July 19, 2013 -- Everyone knows the delicious side of the process that goes into making the fruit pies from local treat tycoons RMP—from the hand-laid lattices on their Apple to the hand-peaked whips on their Lemon Meringues. But while the famed pie manufacturers are renowned for their rich, flaky pastry crust and pastries akin to those grandma made, the bakers also owe their success in no small part to the developments in food science that go on behind the scenes.
RMP have been supplying from-scratch thaw and sell desserts that "stop your shopping cart" to grocers all over the West for more than twenty years. Because of their dedication to quality and flavorful hand-crafted fruit pies, the dessert suppliers have earned themselves an unbeatable reputation.
Though RMP pride themselves on keeping their recipes and methods traditional—after all, homemade never goes out style—the pie manufacturers also know that in order to stay ahead of the game, they must keep on top of new technologies in food sciences. Food Sciences is an applied science that is dedicated entirely to the study of food: the physical, chemical, and biochemical nature of food, and the theories of food processing. Tom Jackson, Food Science and Safety Director for the company, is fully dedicated to the superior quality and flavor in every pastry from RMP. Jackson has recently been presented the Food Science Certification from the Institute of Food Technologies. This certification, attained through the completion of a rigorous exam, is a significant credential to the dessert suppliers. Now, more than ever, consumers of RMP's fruit pies and desserts can rest assured that they are purchasing only the finest quality for their families.
When it comes to delivering affordable and tasty pastries to the kitchen table, RMP will never sacrifice the integrity of their desserts. "We have always held the belief that food safety and quality should never be compromised," says Jackson. Retaining an official Food Service Certification is simply one of the many lengths that the pie manufacturers will go to in order to assure their buyers that only the utmost quality and care is being put into every made from scratch pastries they distribute. And those that will benefit most from Jackson’s success are the consumers—as RMP attests, "the proof is in the pastry." For more information, visit their website at http://www.rockymountainpies.com.
Mark 'Par' Grandinetti, SugarHouse Pies, http://www.sugarhousepies.com, 801-233-6662, [email protected]
Share this article