Official BakingTech Onsite Program

2012Inductees
BAKINGTECH 2012
Marriott Downtown Chicago Magnificent Mile s March 4 – 7, 2012
Adam Boren Morris Cohen
Joseph Franz William Edwin (Eddie) Lanham
Inspiring Innovation Recognizing Entrepreneurs
Welcome to the Best Week in Baking!
www.asbe.org
NOTES
BAKINGTECH 2012
Future Meeting Dates
March 3 – 6, 2013
March 2 – 5, 2014
www.asbe.org
43
BAKINGTECH 2015 and BEYOND
In 2015, BakingTech will be moving to the Hilton Chicago, on the south side of the Magnificent Mile.
Located on Michigan Avenue, the Hilton Chicago overlooks Grant Park, Lake Michigan and Museum Campus.
Boasting historical roots dating back to 1927, Hilton Chicago is the hotel you must experience in the Windy City.
2015: March 1 – March 4
2016: February 28 – March 2
2017: February 26 – March 1
TABLE OF CONTENTS
6 8
9
10 11
14
15
16
25
26
27
28
29
33
37
38 39
40
41
42
Welcome to BakingTech 2012 ASB Officers
Program Chairman & Planning Committee
Schedule­at­a­Glance
General Information
Allied Activities
Attire
Badges
Commercialism Policy
MarketPlace
Registration Desk
On-Site Registration Fees
Spouse Information
Use of Pagers & Cellular Telephones
Use of Cameras
Quick Reference Guide
Hotel Floor Diagrams
Event Information & Schedule
Bakers Courtesy Club
ASB Mission & Creed
Fifty Year Members
Forty – Five Year Members
Forty Year Members
Thirty – Five Year Members
Thirty Year Members
Twenty – Five Year Members
New ASB Members
MarketPlace Exhibitors – Alphabetical
MarketPlace Exhibitors – Numerical
MarketPlace Floor Plan
Baking Hall of Fame
Committees
Past Presidents/Chairmen
Past Program Chairmen
Notes
WELCOME TO
Welcome to Chicago for BakingTech 2012. Since 1924, members
of the esteemed American Society of Baking have been coming
to Chicago for a myriad of reasons. Some come for the business
contacts, some come to network, some to see old friends and some
come because, well they just don’t know where else to be the first
week of March other than in Chicago with the American Society of
Baking. We also know that members of the Society come to educate
and improve themselves as bakers and business people. It is with
this goal in mind that we created the 2012 BakingTech Program.
The theme chosen for 2012’s BakingTech by Chairman Jeff Dearduff
is “Rise Up: Community - Company - Industry - Self” and our
program will give you the opportunity to do just that. Over the next
3 days you will have the opportunity to feast on an incredible wealth
of information presented in 25 papers, 3 keynote speakers and one
panel - all of which will be brought to you by a great cross-section of
38 expert members of the baking community and beyond.
The week will kick off with the Annual Officers Welcome Reception
during which we will be transported to New Orleans for a Fat
Tuesday themed party. However, for those of you that are new to the
BakingTech, we have a special New Member reception for you to be
held from 6:00 PM to 6:30 PM on Sunday night the 4th. Please come
by and meet the officers of the Society and enjoy a refreshment
before the rest of the attendees arrive for the full reception.
Monday morning, March 5th, things will start off in earnest with our
Opening General Session on the 5th floor in the Chicago Ballroom.
Please join us as we induct the newest members of the Baking Hall of
Fame: Eddie Lanham, Adam Boren, Morris Cohen and Joseph Franz.
This will be followed by the presentation of the Robert A. Fischer award
and then the first of our three keynote speakers, David Grossman, who
will tell us “What to Do When You Can’t NOT Communicate.”
Monday afternoon will kick off with a Keynote presentation from Dr.
Paul White on “Empowering Your Employees: Filling Their Tanks with
the Right Kind of Thanks.” After Dr. White, the program takes a bit
of a turn away from tradition by heading into a round of breakout
sessions rather than our traditional general session. You, the
members of the Society, demanded more education and here is your
chance to get it.
6
BAKINGTECH 2012!!
The breakouts include:
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s.ICHE0RODUCTS"AKING
s%NGINEERING
Tuesday morning Dr. Klaus Tenbergen will be our Keynote speaker
and his topic is “Mass Production of Artisan Breads.” After Dr.
Tenbergen, we will turn our minds to three papers on Market
Demographics. Tuesday afternoon will be filled with our traditional
breakout sessions which include:
s4ODAYS"AKERY
s)NGREDIENTS
s3AFETY3ANITATION
s,OGISTICS3UPPLY#HAIN
Before we wrap things up on Wednesday with the changing of the
guard, we will have an industry panel discussion that will be reviewing
the year that was.
The panel will be composed of bakers from varying disciplines and
a cross section of suppliers. It should make for a great wrap up to a
busy week.
Also, don’t forget about our Networking Luncheons on Monday and
Tuesday, at no cost to you, the attendee. This is a great chance to
grab a bite and share your thoughts on the sessions just completed.
Finally, I want to give my sincerest thanks to the team of session chairs
that make up the program committee whose hard work over the past
year have pulled this amazing program together for you. They are:
s+EN3CHWENGER
s-IKE3AULSBERRY
s*ESSICA-YERS
s-IKE3TEUR
s"RADLEY#AIN
s*ENNIFER&RANKENBERG
s!NDREW-C'HIE
s*AY(ARDY
s"RANDON7OODS
Without them, this program could not have happened. I also want
to thank Kent Van Amburg, Tawnee Shuey and Amanda Gonzalez
from the ASB and our Chairman, Jeff Dearduff for all of their help and
support over the past year. Enjoy the Conference!
Tom McCurry
PROGRAM CHAIRMAN
7
AMERICAN SOCIETY OF BAKING
2011 – 2012 Executive Committee Officers
JEFF DEARDUFF MIKE ELENZ Jeff Dearduff Consulting
ASB Chairman
Schwebel Baking Company
First Vice Chairman
PAUL LATTAN Sosland Publishing
Second Vice Chairman
LARRY MARCUCCI Alpha Baking Company
Secretary/Treasurer
KENT VAN AMBURG
American Society of Baking
Executive Director
8
DAVE HIPENBECKER
Kroger Company
Third Vice Chairman
LIN CARSON
New Bakery Company
Assistant Secretary/
Treasurer
BAKING TECH 2012
Program Planning Committee
TOM MCCURRY Cain Food Industries, Inc.
Program Chair
BRADLEY CAIN
Cain Food Industries, Inc.
Session Chair
JENNIFER FRANKENBERG Sage Food Safety
Consultants, LLC
Session Chair
JAY HARDY
Bimbo Bakeries, USA
Session Chair
ANDREW MCGHIE EyePro System, S.r.l.
Session Chair
JESSICA MYERS
Balchem Corporation
Session Chair
MIKE SAULSBERRY Caravan Ingredients
Session Chair
KEN SCHWENGER
Bakery Concepts
International, LLC
Session Chair
MIKE STEUR Hixson Architects &
Engineers
Session Chair
BRANDON WOODS LeMatic, Inc.
Session Chair
9
SCHEDULE­AT­A­GLANCE
SATURDAY, MARCH 3
8:00 am – 5:00 pm
8:30 am – 11:50 am
12:15 pm – 1:30 pm
1:00 pm – 5:00 pm
5:30 pm – 7:00 pm
6:30 pm – 9:00 pm
BEMA Registration
BEMA Standing Committee Meetings
Business IQ Luncheon
ASB Registration Open
BEMA Welcome Reception
Society of Bakery Women Dinner
SUNDAY, MARCH 4
7:30 am – 8:00 am
8:00 am – 5:00 pm
8:15 am – 9:30 am
9:45 am – 11:45 am
PMnPM
9:00 am – 11:00 am
10:00 am – 11:00 am
11:00 am – 2:00 pm
2:00 pm – 3:30 pm
2:00 pm – 3:00 pm
2:00 pm – 4:00 pm
3:00 pm – 4:00 pm
4:00 pm – 6:00 pm
6:00 pm – 6:30 pm
6:30 pm – 8:00 pm
BEMA Continental Breakfast
ASB Registration Open
BEMA General Membership Meeting
BEMA Educational Session & Baker Panel
"%-!,UNCHEONAND!WARDSWITH!NDY'ROSSn-ENTALIST#OMEDIAN
ASB Finance Committee Meeting
ASB Hall of Fame Committee Meeting
ASB Executive & Advisory Committee Meeting*
Z-50 Safety & ANSI Committee Meeting
ASB Membership Committee Meeting
Ladies Welcome Hospitality
ASB Speaker Meeting
ASB MarketPlace Table Tops
New Member Reception
Officers Welcome Reception
MONDAY, MARCH 5
AMnAM
7:00 am – 5:00 pm
7:30 am – 8:15 am
7:30 am – 8:15 am
8:30 am – 11:30 am
11:30 am – 12:30 pm
12:45 pm – 1:30 pm
1:45 pm – 3:45 pm
4:00 pm – 6:00 pm
5:30 pm
6:00 pm – 7:00 pm
&35+35!LUMNI"REAKFAST
ASB Registration Open
Hall of Fame Reception
Engineers Only Meeting
Opening Session, Hall of Fame Induction,
Annual Business Meeting, & Keynote Address by David Grossman
Taste of Chicago Luncheon
Keynote Address by Dr. Paul White
Breakout Sessions
/LD3CHOOL!3"%.ICHE0RODUCTS"AKING%NGINEERING
ASB MarketPlace Table Tops
KSU & Friends Networking Dinner
Z50.2 Subcommittee Working Groups Reception
TUESDAY, MARCH 6
7:15 am – 8:45 am
9:45 am – 12:45 pm
12:45 pm – 1:45 pm
1:45 pm – 3:45 pm
4:00 pm – 6:00 pm
ATBI Early Bird Breakfast
Keynote Address by Dr. Klaus Tenbergen & Market Demographics
Technical Session
Taste of Chicago Luncheon
Breakout Sessions
Today’s Bakery, Ingredients,
3AFETY3ANITATION,OGISTICS3UPPLY#HAIN
ASB MarketPlace Table Tops
WEDNESDAY, MARCH 7
8:00 am – 10:00 am
8:30 am – 11:30 am
12:00 pm – 3:00 pm
*Members Only
10
ASB Registration Open
ASB Closing General Session
ASB Board of Directors Meeting*
GENERAL INFORMATION
(Listed alphabetically)
ALLIED ACTIVITIES
All hospitality rooms are to be closed during
business sessions. It is also expected that commercial promotion of company or brand names
will not be indulged in through such media as
signs, room displays, motion pictures, general
distribution of printed literature, samples, or advertising novelties.
The only exception applies to exhibits at the MarketPlace Table
Tops. The usual cooperation of all allied firms in this policy, which
has been such an important factor in the success of our meeting in
past years’, is expected this year.
ATTIRE
For all ASB events, business or business casual attire is recommended. The Society has a commercialism policy that prohibits the
use of any commercial or organizational name or logo on any item
of clothing other than during the MarketPlace.
BADGES
)TISNECESSARYFORDELEGATESANDSPOUSESGUESTSTOWEARTHEIR
badges to all ASB functions. It is your admission to all Societysponsored functions including educational sessions, breakouts,
Officer’s Welcome Reception, MarketPlace, and the Taste of
Chicago networking luncheons.
COMMERCIALISM POLICY
If you have a question to ask or a statement to make during the
sessions, request a microphone, rise, state your name, city, and
state, and then proceed. It is the policy of the Society that
everyone appear as an individual and not as the representative
of any commercial organization. There shall be no commercial
exploitation of any product, machine, equipment brand name,
firm name, patent, publication or service from either the
speakers’ platform or the floor, without prior approval of the
Program Committee.
11
GENERAL INFORMATION
(Listed alphabetically)
MARKETPLACE
This year’s MarketPlace will be held in the
Grand Ballroom on the 7th floor of the
Marriott. Exhibitors wearing their badges
may have the opportunity to move in
during the hours listed below.
Exhibitor Move­In
Sunday, March 4 Exhibit Hours
Sunday, March 4 Monday, March 5 Tuesday, March 6 Exhibitor Move­Out
Tuesday, March 6 2:00 PM – 3:45 PM
4:00 PM – 6:00 PM
4:00 PM – 6:00 PM
4:00 PM – 6:00 PM
6:00 PM
REGISTRATION DESK
Visit the registration desk located on the 5th floor to pick up your
badges. Information on sessions, breakouts and other Society –
sponsored activities will be available.
Registration Hours
Saturday, March 3 Sunday, March 4 Monday, March 5 Tuesday, March 6 Wednesday, March 7 1:00 PM – 5:00 PM
8:00 AM – 5:00 PM
7:00 AM – 5:00 PM
8:00 AM – 5:00 PM
8:00 AM – 10:00 AM
ON­SITE REGISTRATION FEES
ASB Members (Membership Fees Paid) ASB Members (Member Fees not Paid) New Member & Full Conference *Fiscal year through 6/30/12
12
$490
$675
$675
GENERAL INFORMATION
(Listed alphabetically)
ON­SITE REGISTRATION FEES
MarketPlace Only $470
Single Day – Member $340
Single Day – Member (member dues not paid) $525
Single Day – Join and Register $525
*Fiscal year through 6/30/12
Full conference registration includes the MarketPlace Table Tops,
Welcome Reception, “Taste of Chicago” Networking Luncheons
and all Technical sessions. Admittance to these events is limited
to registrants by badge only.
MarketPlace Only registrants will have access to the MarketPlace,
Networking Luncheons, and the Officers Welcome Reception.
Admittance to the educational sessions is not included in the
MarketPlace Only registration fee.
SPOUSE INFORMATION
Spouses and guests may register for the ASB BakingTech at the
SPOUSEGUESTRATEOF4HISBADGEENTITLESSPOUSESGUESTS
to attend the Officers Welcome Reception, Ladies Welcome
Hospitality and the Monday Luncheon.
!SPECIAL3POUSE'UEST4OURWILLTAKEPLACEON4UESDAY
-ARCHFROM!-n0-4HE3POUSE'UEST4OURIS
NOTINCLUDEDINTHESPOUSEGUESTFEEANDISANADDITIONAL
Spouses and guests may register for the tour at the ASB
Conference Registration desk on the 5th floor.
Ladies Welcome Hospitality will be on Sunday, March 4,
from 2:00 PM – 4:00 PM in the Presidential Suite 4618.
USE OF PAGERS & CELLULAR TELEPHONES
All conference attendees are requested to silence cellular phones
and other electronic devices during the technical sessions.
USE OF CAMERAS
So as not to interrupt the speakers, please refrain from taking
photographs until each session has concluded.
13
BAKING TECH 2012
Quick Reference Guide
REGISTRATION DESK
5th Floor Registration Desk
GENERAL SESSIONS
Chicago Ballroom – 5th Floor
BREAKOUT SESSIONS
5th Floor
Chicago Ballroom D & E
$ENVER(OUSTON+ANSAS#ITY
,OS!NGELES-IAMI3COTTSDALE
Chicago Ballroom C
OFFICERS WELCOME RECEPTION
Chicago Ballroom – 5th Floor
NEW MEMBER WELCOME RECEPTION
Chicago Ballroom A – 5th Floor
MARKETPLACE TABLE TOPS
Grand Ballroom – 7th Floor
TASTE OF CHICAGO NETWORKING LUNCHEONS
Halsted, Marriott & Avenue Ballrooms – 4th Floor
ASB COMMITTEE MEETINGS
JOINT EXECUTIVE & ADVISORY COMMITTEE MEETING
Marriott Ballroom – 4th Floor
FINANCE COMMITTEE MEETING
Minnesota – 6th Floor
HALL OF FAME COMMITTEE MEETING
Illinois – 6th Floor
MEMBERSHIP COMMITTEE MEETING
0URDUE7ISCONSINnTH&LOOR
SPEAKER MEETING
Lincolnshire I – 6th Floor
Z50 SAFETY & ANSI COMMITTEE MEETING
,OS!NGELES-IAMInTH&LOOR
14
HOTEL FLOOR DIAGRAMS
Chicago Ballroom and Breakouts – 5th Floor
Breakout Rooms (Committee Meetings)
– 6th Floor
Breakout Rooms (Committee Meetings) – 6th Floor
Grand Ballroom – 7th Floor
Grand Ballroom – 7th Floor
15
EVENT
INFORMATION
AND SCHEDULE
SATURDAY, MARCH 3, 2012
1:00 PM – 5:00 PM
Registration Open
5th Floor Registration Desk
6:30 PM – 9:00 PM
Society of Bakery Women Dinner
The French Pastry School, 226 W. Jackson Blvd.
SUNDAY, MARCH 4, 2012
8:00 AM – 5:00 PM
Registration Open
5th Floor Registration Desk
9:00 AM – 11:00 AM
ASB Finance Committee Meeting
Minnesota – 6th Floor
10:00 AM – 11:00 AM
ASB Hall of Fame Committee
Meeting
Illinois – 6th Floor
11:00 AM – 2:00 PM
ASB Joint Executive & Advisory
Committee Meeting
(Committee Members Only)
Marriott Ballroom – 4th Floor
2:00 PM – 3:30 PM
Z­50 Safety & ANSI
Committee Meeting
,OS!NGELES-IAMInTH&LOOR
16
2:00 PM – 3:00 PM
ASB Membership Committee Meeting
0URDUE7ISCONSINnTH&LOOR
2:00 PM – 4:00 PM
Ladies Welcome Hospitality
Presidential Suite – Room 4618
3:00 PM – 4:00 PM
Speaker Meeting
Lincolnshire I – 6th Floor
4:00 PM – 6:00 PM
ASB MarketPlace Table Tops
Grand Ballroom – 7th Floor
See a complete listing of exhibitors pages 29 – 36
EVENT INFORMATION
And Schedule
SUNDAY, MARCH 4, 2012
6:00 PM – 6:30 PM
New Member Reception
Chicago Ballroom A – 5th Floor
6:30 PM – 8:00 PM
Officers Welcome Reception
Chicago Ballroom – 5th Floor
MONDAY, MARCH 5, 2012
7:00 AM – 8:45 AM
KSU/FSU Alumni Breakfast
$ENVER(OUSTON+ANSAS#ITYnTH&LOOR
7:00 AM – 5:00 PM
Registration Open
5th Floor Registration Desk
7:30 AM – 8:15 AM
Hall of Fame Welcome Reception
,OS!NGELES-IAMI3COTTSDALETH&LOOR
7:30 AM – 8:15 AM
Engineers Only Meeting –
Mixing Technology
)NDIANA)OWAnTH&LOOR
Session Chair: Ken Schwenger, Bakery
Concepts International, LLC
Speaker: Dr. Bernard Noll, Rapidojet GMBH
8:30 AM – 11:30 AM
Opening General Session
Chicago Ballroom – 5th Floor
➢
Introduction
➢
Invocation (Please Stand) John Phillips, Schwebel Baking Company
➢
Welcome
Chairman, Jeff Dearduff
Jeff Dearduff Consulting
➢
Annual Business Meeting
Election of Officers
17
EVENT INFORMATION
And Schedule
MONDAY, MARCH 5, 2012
8:30 AM – 11:30 AM
Opening General Session
(cont.)
➢
Baking Hall of Fame
Induction Ceremony
Gary Brodsky & John Del Campo
➢
2012 Inductees:
Adam Boren, Adamatic Equipment
Morris Cohen, Interstate Bakeries
Joseph Franz, Franz Bakery
William Edwin (Eddie) Lanham,
Lanham Machinery Company
➢
Robert A. Fischer Award
Presentation
➢
Keynote Address – You’re
Already Doing it: What to Do
When You Can’t NOT Communicate
David Grossman, The Grossman Group
➢
Adjournment
11:30 AM – 12:30 PM
Taste of Chicago
Networking Luncheons
Halsted Room – 4th Floor
12:45 PM – 1:30 PM
Monday Afternoon
General Session
Chicago Ballroom – 5th Floor
12:45 PM – 1:30 PM
18
Keynote Address – Empowering
Your Employees: Filling Their
Tanks with the Right Kind
of Thanks
Dr. Paul White, Psychologist, Author
EVENT INFORMATION
And Schedule
MONDAY, MARCH 5, 2012
1:45 PM – 3:45 PM
Breakout Sessions
Breakout 1:
Old School ASBE
,OS!NGELES-IAMI3COTTSDALEnth Floor
Session Chair: Mike Saulsberry,
Caravan Ingredients
5th Floor
1:45 PM
Oven Energy Reduction
John Granger, Bakery Associates
2:25 PM
Controlling Dough Temperatures
Terry Bartsch, RTB Schaffer
Manufacturing Co.
3:05 PM
Packaging for Shelf Life
Existence
Tim Bohrer, PAC Advantage
Consulting, LLC
Breakout 2:
Niche Products/Baking
Chicago Ballroom – 5th Floor
Session Chair: Jessica Myers,
Balchem Corporation
1:45 PM
How to Make A Niche Product
on Existing Equipment
Jerry Murphy, Rondo, Inc.
2:25 PM
Gluten Free: Baking the
Better Bread
Jennifer Williams, Penford Food
Ingredients
3:05 PM
Ancient Grains
Elizabeth Arndt, ConAgra Foods, Inc.
Breakout 3:
Engineering
$ENVER(OUSTON+ANSAS#ITYnth Floor
Session Chair: Brandon Woods,
LeMatic, Inc.
19
EVENT INFORMATION
And Schedule
MONDAY, MARCH 5, 2012
1:45 PM – 3:45 PM
Breakout Sessions (cont.)
5th Floor
1:45 PM
Team Development
Jim Kline, The EnSol Group, LLC
2:25 PM
What Does a Bakery Engineer Do?
Joe Steele, Aunt Millie’s Bakeries
Brad Marsh, Aunt Millie’s Bakeries
3:05 PM
BSI Problem Solving
J. Michael Day, Banner - Day
4:00 PM – 6:00 PM
ASB MarketPlace Table Tops
Grand Ballroom – 7th Floor
5:30 PM
KSU & Friends Networking Dinner
Rock Bottom Brewery
One W. Grand Avenue
6:00 PM – 7:00 PM
Z5O.2 Subcommittee Working
Groups Reception
)NDIANA)OWAnTH&LOOR
TUESDAY, MARCH 6, 2012
20
7:15 AM – 8:45AM
ATBI Early Bird Breakfast
Chicago Ballroom – 5th Floor
8:00 AM – 5:00 PM
Registration Open
5th Floor Registration Desk
10:30 AM – 2:30 PM
Spouses/Guests Tour
Spouses and guests signed up for the
tour should meet in the Marriott Lobby
at 10:30 AM
9:45 AM – 12:45 PM
Tuesday Morning Program
Chicago Ballroom – 5th Floor
Session Chair: Ken Schwenger,
Bakery Concepts International, LLC
EVENT INFORMATION
And Schedule
TUESDAY, MARCH 6, 2012
9:45 AM – 12:45 PM
Tuesday Morning
Program (cont.)
9:45 AM – 10:45 AM
Keynote Address – Mass
Production of Artisan Breads
Dr. Klaus Tenbergen, Chef, Professor
10:45 AM – 12:45 PM
Market Demographics
Technical Session
10:45 AM
Understanding and Responding
to the Health and Nutrition
Needs of Your Hispanic Customer
Sylvia Melendez - Klinger, Hispanic
Food Communications, Inc.
11:25 AM
Generational Consumer:
Generation I of “Want­it­Now”
Dr. Lin Carson, New Bakery Co.
12:05 PM
Non­Traditional Retail Outlets:
Not Just the Supermarket/
Grocery Store
Gary Long, Buxton
12:45 PM – 1:45 PM
1:45 PM – 3:45 PM
Breakout 4:
Taste of Chicago Networking
Luncheon
Halsted Room – 4th Floor
Breakout Sessions
5th Floor
Today’s Bakery
Chicago Ballroom C – 5th Floor
Session Chair: Mike Steur, Hixson, Inc.
1:45 PM
Impact of Building Envelope
and System Design
Chris Jarc, Hixson, Inc.
2:25 PM
Automation/Versatility
Roland Lomerson, AMF Bakery Systems
3:05 PM
ROI & Sustainability in the
Baking Industry
David Asplund, Lime Energy
21
EVENT INFORMATION
And Schedule
TUESDAY, MARCH 6, 2012
1:45 PM – 3:45 PM
Breakout 5:
5th Floor
Ingredients
Chicago Ballroom D & E – 5th Floor
Session Chair: Bradley Cain,
Cain Food Industries, Inc.
1:45 PM
Sweetener Technology – All the
New Choices
Charlie Moon, Flowers Foods
2:25 PM
Advances in Enzyme Technology
John Del Campo, Brandywine
Ingredient Technology
3:05 PM
International Sourcing of
Ingredients
Julie Wulff, Associated British Foods
Breakout 6:
22
Breakout Sessions (cont.)
Safety/Sanitation
$ENVER(OUSTON+ANSAS#ITYnTH&LOOR
Session Chair: Jennifer Frankenberg,
SAGE Food Safety Consultants, LLC
1:45 PM
What is the Future of the
BISSC Standard?
Jennifer Frankenberg, SAGE Food
Safety Consultants, LLC
2:25 PM
Traceability in the New Era
of Food Safety
Bill Rountree, Focus Works, Inc.
3:05 PM
How to Make Sense of the Food
Safety and Sanitation Alphabet
Amy Wilcox, McDonald’s
EVENT INFORMATION
And Schedule
TUESDAY, MARCH 6, 2012
1:45 PM – 3:45 PM
Breakout 7:
Breakout Sessions (cont.)
5th Floor
Logistics/Supply Chain
,OS!NGELES-IAMI3COTTSDALEn
5th Floor
Session Chair: Andrew McGhie,
EyePro System, S.r.l.
1:45 PM
Bakery Logistics
Marc Braun, Pcdata USA
2:25 PM
Case Study: Leverage Asset
Tracking for Bakery Tray
Loss Reduction
Bob McGuire, Alpha Baking Co.;
Bob Klimko, ORBIS Corporation;
Patrick Kennedy, The Kennedy Group
4:00 PM – 6:00 PM
MarketPlace Table Tops
Grand Ballroom – 7th Floor
WEDNESDAY, MARCH 7, 2012
8:00 AM – 10:00 AM
Registration Open
5th Floor Registration Desk
8:30 AM – 11:30 AM
Closing General Session
Chicago Ballroom – 5th Floor
Session Chair: Jay Hardy, Bimbo
Bakeries USA
➢
Welcome
Jeff Dearduff, Chairman, Jeff
Dearduff Consulting
23
EVENT INFORMATION
And Schedule
WEDNESDAY, MARCH 7, 2012
8:30 AM – 11:30 AM
Closing General Session (cont.)
Chicago Ballroom – 5th Floor
➢
Year in Review: CEO Panel
Discussion by Suppliers & Bakers
Moderators: John Mulloy, Ginsburg Bakery
Greg Strauss, AB Mauri Fleischmann’s
Supplier Panelists: Scott Meader, AB
Mauri Fleischmann’s; David Murphy,
Mother Murphy’s Flavorings; Fred
Springer, Burford Corp.
Baker Panelists: Robin Alton, Pan-OGold Baking Company; Matt Landes,
Landes Foods, LLC., Greg Toufayan,
Toufayan Bakeries
➢
Industry Updates
iba 2012
Kerwin Brown, Executive Director, BEMA
American Bakers Association
Robb MacKie, President & CEO
Grain Foods Foundation/Wheat
Foods Council
Judy Adams, President
24
➢
BakingTech 2012
Changing of the Guard
s#HAIRMAN*EFF$EARDUFF
s0ROGRAM#HAIRMAN4OM-C#URRY
s)NTRODUCTIONOF#HAIRMAN
Mike Elenz, Schwebel Baking Company
sIntroduction of 2013 Program Chairman,
Mike Saulsberry, Caravan Ingredients
➢
Adjournment
Who are those men and women of the Bakers
Courtesy Club of Chicago?
Since 1928 the Bakers Courtesy Club of Chicago
has been of service specifically to the American
Society of Baking at their Annual Convention.
We are allied suppliers that assist ASB by being
Hall Guards, Ushers, and working the registration
desk. We also assist at the MarketPlace.
We have continued these traditions by second and,
even, third generations of Members and you will
find our friendly and helpful people at the majority
of ASB events.
We hold four events annually. Pre-ASB planning
meeting, ASB Conference, summer golf outing and
a December Holiday Party. We do not charge dues
to our Members. For more information, you can
contact us at [email protected]
In 2010 we were accepted into the Allied Trades for
the Baking Industry (ATBI) as an affiliate Member.
2012 – 2013 Officers
John Stricker - President
Edward Lee, Jr. – 1st Vice President
Jeff Heath– 2nd Vice President
%D(EINAn3ECRETARY4REASURER
Directors
Paul Sharp
Don Bianchi, Sr
Mel Mueller
Welcome to ASB’s BakingTech 2012!
25
MISSION STATEMENT
AMERICAN SOCIETY OF BAKING
The American Society of Baking is a professional organization
dedicated to the development of skill building and recognition
of professional competency in the commercial baking industry,
integrating core values of community, integrity, education, collaboration, leadership and excellence as the foundation of its
knowledge-based culture.
CREED OF THE BAKERY ENGINEER 1924
As a member of the American Society of Baking it is
my desire and privilege
s4OLIVETHEIDEALSOFFELLOWSHIPINSPIRATIONANDEDUCATION
which prompted the forming of this organization.
s4OFURTHERTHEINTERESTANDPROGRESSOFTHEBAKINGINDUSTRY
in whatever way a greater service may thereby be rendered to
society.
s4OBEBROADANDFREEWITHTHEEXCHANGEOFIDEASANDINFORmation among fellow engineers.
s4OPROMOTEANDPRACTICECLEANLINESSINITSHIGHESTPRINCIPLES
not alone cleanliness of person, shop and equipment, but also
of mind and habit.
s4OBEEVERALERTTOTHEADVANCEMENTOFTHESCIENCEOFBAKING
s4OFOSTERSTUDYANDKNOWLEDGEAMONGTHOSEENGAGEDWITH
me in the manufacture of bakery foods, realizing always that in
the enhancement of our profession in the public esteem each
individual contributes an important part.
s4OASSISTAFELLOW%NGINEERATANYTIMEINHISPROBLEMS
upholding in word and deed the substance of the Engineers’
Creed and Golden Rule “All Things Whatsoever Ye Would
That Men Should Do Unto You, Do Ye Even Unto Them.”
sTo follow this simple Creed in heart and mind, being ever
aware of the responsibility that falls upon me as a producer of
one of, if not the most important of all foods, and to do honor
to the ancient and honorable profession of Baking.
26
MEMBERS
FIFTY YEAR MEMBERS
MEMBER SINCE 1962
Ernest Balta
James W. Grebe
Harold Jaffe
Martin I. Jarmel
Dan Miller
Richard Schlipf
Joseph A. Vanderliet
John VanLaar
FORTY­FIVE YEAR MEMBERS
MEMBER SINCE 1967
Francis M. Covey
Bill Fife
Horst Franke
Wayne D. Freihofer
Russell H. Juergens
A. G. Oszlanyi
William Van Wagner
FORTY­YEAR MEMBERS
MEMBER SINCE 1972
Sterrett P. Campbell
Norman F. Hirt
Ronald L. Jones
Arthur A. Juers
Ronald S. LeComte
Jerry D. Martin
William T. McCurry
Joseph V. Nigro
Ted Skwarczek
Steven B. Smith
Geri G. Walker
THIRTY­FIVE YEAR MEMBERS
MEMBER SINCE 1977
Albert L. Bachman
Michael T. Bakhoum
Victor J. DiMaggio
James J. Diver
D. Keith Ehmke
William J. Holland
Jerry King
George E. Laurance
Thomas E. Lewis
Malcolm North
Jared L. Olschewski
George A. Poulos
John N. Riesch
Roger T. Sarasin
Robert W. Schrader
William W. Terry
Bowman Williams
Robert L. Zielsdorf
THIRTY­YEAR MEMBERS
MEMBER SINCE 1982
Peter Augendopler
Gideon Buczyner
Gerard A. Degnan
Gerard A. Delatte
John A. Fontana
Mike Gude
Roberto L. Harper
James C. Kline
Peter Oakes
Ross Peterson
Ken R. Redden
Neil B. Ross
Stephen R. Smith
Stanley C. Walulek
Robert A. Wells
TWENTY­FIVE YEAR MEMBERS
MEMBER SINCE 1987
James A. Balmain
Michael A. Beaty
Benji C. Brue
Dennis J. Colliton
Matthew P. D’Agostino
Anthony M. Dalo
Joseph P. Day
Mario DeBenedetti
Randy L. Fielding
Dennis J. Heffernan
Gary C. Hendrickson
Roger J. Huey
Michael E. Kaufman
Ernest A. Klaus, Jr.
Kenneth S. Krasowski
James L. Marrs
Michael D. Olesen
Jeffrey Reichel
Larry J. Silfen
Thomas J. Wegner
Kevin N. Wilkinson
27
WELCOME NEW ASB MEMBERS! New Members Since
BakingTech 2011
(as of 2/15/12)
Clint Adams
Janet Adams
Nils Antinkaapo
Diego Arando
Justin Atkins
Terry Barsness
Jane I Bell
Guy Bennet
Mary Bentley
David Bergman
John Bienus
Briscoe R Blalock
William Blaschke
Kenneth E Bloomfield
Ovechkin Andrey
Borisovich
John Borowski
Steve Bradbury
Dave Brownson
Russell Burge
Mario Casarin
Kathleen Clark
Ed Cordiano
Nathan Cottrell
Yadu Dar
Rudy de Mul
John Deininger
Anthony R. DePaolo
Joe Desiderio
Jeff Dillon
Sergio Donoso
James Ervin
John W. Fellows
Dirk Franke
Hunter Freed
Carman E Gilmore
Pat Goche
Bryan Gordon
Bill Grimaldi
William G Grutter
28
Camilo Jose Gutierrez
Ali Habaj
Robert Hall
Mark M Haugen
Ruud Hendrix
Maggie Hennessy
Elizabeth Honan
Dean Andrew Hornsby
Cathi Hoskins
Josh Hughes
Kendra Hutchinson
David A Ingersoll
CB Jones
David Jones
Dinnie Jordan
Mark Karelin
Russ Kelemen
Gaylon S Kempf
Patrick Kennedy
Irene Kimmerly
Anatoly P. Kosovan
Ryan Lantieri
Xin Li
Florentino Lopez
Israel Machaca
Amanda Martinez
Scott Meader
Denny Mekus
Kim M. Meurer
David Moline
Nigel Morris
Russell Nadicksbernd
Martin R Nash
David Newton
Brendon Nosal
Christian Oertel
Nelson Chan Ong
John C Orlando
Rosemarie M Pablacio
Dia D. Panzer
Art Perez
Francois Louis Perreau
Tara Perry
John G. Pinto
Patrick Plauchud
Mike Edward Porter
Nicholas Anthony Poulos
Russell Powell
Scott Prater
Kushan Rajapakse
Janne Räsänen
Roger Reiser
Bud Reisman
William Aubrey Rinks
Norman D Ross
Allen F. Russo
Charlie E Sanford
Steve Scales
Goetz Schlotterbeck
Gary Seiffer
Daniel M Shafiabady
Scott Shelley
Jim Simko
Jeff Simmons
Ryan Simmons
Mike Singh
Steph Skellern
Ravi Sonnad
Marsha M Spakowicz
Christina Stecich
Katja Steinhardt
Darrel Suderman
Michelle Elizabeth Svenhard - Barnett
Yuma Tani
Todor Valeriev Todorov
James William Toole
Dwight Wagaman
Marcia Walters
Hayden Wands
Wei Wang
William Jason Ward
Mel Webb
Bjorn Wenzel
William J. Werner
Graeme John Wheatland
Flint Williams
William Yllanes
MARKETPLACE 2012 EXHIBITORS
(Listed by company alphabetically)
COMPANY NAME
TABLE ASSIGNMENTS
AB MAURI BAKING SOLUTIONS
91
AIB INTERNATIONAL
32
AIR MANAGEMENT TECHNOLOGIES
89
AIR PROCESS SYSTEMS & CONVEYORS CO., INC.
143
AMERICAN BAKERS ASSOCIATION
61
AMERICAN PAN- BUNDY BAKING SOLUTIONS
114
AMERIVAP SYSTEMS, INC.
84
AMF BAKERY SYSTEMS
172
A M KING CONSTRUCTION
115
ARLA FOODS INGREDIENTS
148
ASHWORTH BROS., INC.
96
THE AUSTIN COMPANY
97
AVATAR CORPORATION
107
AZO, INC.
152
B.C. WILLIAMS BAKERY SERVICE
149
BAKE-RITE INTERNATIONAL
158
BAKER PERKINS
42
BAKERS COURTESY CLUB
39
BAKERS ELEMENTS
159
BAKER’S EXCHANGE
182
BAKERS PARTS INCORPORATED
166
BAKERY SYSTEMS, INC.
33
BAKETECH
173
BAKEWARE COATING SYSTEMS
180
BALCHEM ENCAPSULATES
146
BANNER-DAY: COMBUSTION & AUTOMATION SYSTEMS 98
BANNER-DAY: ELECTRIC PIPE HEATING
65
BEDFORD INDUSTRIES, INC.
64
BELSHAW ADAMATIC BAKERY GROUP
104
BEMA
144
BENDA MANUFACTURING, INC.
57
BETTENDORF STANFORD
176
BISSC
37
BREADPARTNERS, INC.
8
BROLITE PRODUCTS, INC.
138
BUHLER, INC.
36
BURFORD CORP.
93
C.W. BRABENDER INSTRUMENTS, INC.
118
CAIN FOOD INDUSTRIES, INC.
113
CAINCO PANS
139
CALIFORNIA NATURAL PRODUCTS
168
CALIFORNIA RAISIN MARKETING BOARD
109
CAPWAY SYSTEMS, INC.
167
CARAVAN INGREDIENTS
103
29
MARKETPLACE 2012 EXHIBITORS
(Listed by company alphabetically)
CARMI FLAVORS
CEREAL INGREDIENTS
CH BABB CO., INC.
CHICORY ROOT FIBOR
CINCH BAKERY EQUIPMENT
CLABBER GIRL CORPORATION
CLOCK ASSOCIATES
CMC AMERICA
COLBORNE FOODBOTICS, LLC
CONTEMAR SILO SYSTEMS, INC.
CORN PRODUCTS INTERNATIONAL/NATIONAL STARCH
CSM BAKERY PRODUCTS, NA
CSM WORLDWIDE, INC.
DAKOTA SPECIALTY MILLING
DAWN FOOD PRODUCTS, INC.
DE LA BALLINA INDUSTRY, INC.
DIDION MILLING
DORAN SCALES
DSM FOOD SPECIALTIES
DUNBAR SYSTEMS/AUTO-BAKE
DUPONT
EAGLE EQUIPMENT/MACHINE SPECIALTIES, INC.
ECS ENGINEERING
ENRECO, INC. - NUTRITIONAL INGREDIENTS
ENSIGN RIBBON BURNERS LLC
ENZYME DEVELOPMENT CORPORATION
ESI GROUP USA
ESTERLE MOLD & MACHINE
EYEPRO SYSTEMS S.R.L.
FARMER DIRECT FOODS
FIBERSOL-2 BY ADM/MATSUTANI LLC
FLAVORCHEM
FLYNN BURNER CORP
FME FOOD MACHINERY ENGINEERING
FOCUS WORKS, INC.
FOODTOOLS
FORBO SIEGLING, LLC
FORMOST FUJI CORPORATION
FORPAK
FRANZ HAAS
THE FRED D PFENING COMPANY
FUCHS LUBRITECH
GEMINI BAKERY EQUIPMENT CO./KB SYSTEMS, INC.
GENERAL MILLS
GLANBIA NUTRITIONALS
30
181
27
77
76
90
9
92
3
106
7
140
101
141
67
4
127
156
23
110
47
179
43
170
178
34
60
50
86
117
17
129
66
72
29
6
62
119
136
25
184
112
52
151
75
14
MARKETPLACE 2012 EXHIBITORS
(Listed by company alphabetically)
GOLD COAST INGREDIENTS, INC.
88
'2!).&//$3&/5.$!4)/.7(%!4&//$3#/5.#), GREAT WESTERN MFG
73
HANSALOY CORPORATION
69
HARPAK - ULMA PACKAGING, LLC
35
THE HENRY GROUP
128
HOLMES EQUIPMENT CO
54
HOSOKAWA BEPEX
44
IJ WHITE SYSTEMS
150
INTRALOX, LLC
78
J. RETTENMAIER USA LP
131
J&K INGREDIENTS
116
KANSAS STATE UNIVERSITY
87
THE KENNEDY GROUP
153
KERRY INGREDIENTS & FLAVOURS
82
KUDOS BLENDS
99
KWIK LOK CORPORATION
48
LALLEMAND BAKING SOLUTIONS
21
LEMATIC, INC.
51
,%3!&&2%2%$34!29%!34
MAGNA INDUSTRIES, INC.
20
MALLET & COMPANY, INC.
183
MALT PRODUCTS CORP.
134
MANILDRA GROUP USA
24
MATRIX INDUSTRIAL CONTROL SYSTEMS
121
MATTHEWS MARKING PRODUCTS
22
MEELUNIE USA
30
MHS CASTER & MANUFACTURING, CO.
100
MICHAEL HOLM & ASSOCIATES
18
MIWE AMERICA
157
MODERN BAKING
105
MOLINE MACHINERY, LLC
74
MONOFLO INTERNATIONAL
13
MOTHER MURPHY’S FLAVORINGS & EXTRACTS
135
NAEGELE, INC.
111
NEALANDERS USA
79
NEWSMITH STAINLESS, LTD
175
NEXCOR TECHNOLOGIES
137
NEXIRA
122
ORBIS CORPORATION
154
PALSGAARD INCORPORATED
46
PARKER PRODUCTS
12
PCDATA
58
PEERLESS FOOD EQUIPMENT
10
THE PERFECT SCORE COMPANY, INC.
130
31
MARKETPLACE 2012 EXHIBITORS
(Listed by company alphabetically)
PETROCHEM
POWDER-SOLUTIONS GROUP
PRATER-STERLING
PROBLEND INGREDIENTS, INC.
PURATOS CORPORATION
RADEMAKER USA, INC.
READING BAKERY SYSTEMS
REHRIG PACIFIC COMPANY
REISER
RHEON USA
RONDO, INC.
ROQUETTE AMERICA, INC.
RTB/SHAFFER - BUNDY BAKING SOLUTIONS
SG SYSTEMS
SHARP SEARCH, LTD.
SHICK USA
SNACK FOOD & WHOLESALE BAKERY
SOCIETY OF BAKERY WOMEN
SOSLAND PUBLISHING
SOUTHERN PERFECTION FABRICATION COMPANY
SPOONER INDUSTRIES
STEWART SYSTEMS, INC.
SUNOPTA INGREDIENTS GROUP
T&T CONSULTING & ENGINEERING, INC.
THYMLY PRODUCTS, INC.
TOMRIC SYSTEMS, INC.
TOOLBOX SOFTWARE NORTH AMERICA, INC.
TOPOS MONDIAL CORP
TROMP GROUP USA
UNIFILLER
UNITED BAKERY EQUIPMENT COMPANY
VENTURA FOODS
VINAS - ROBOTRAY
VMI NORTH AMERICA, INC.
WATERCUT-METRONICS
WATSON, INC.
WEBBER/SMITH ASSOCIATES, INC.
WELDON SOLUTIONS
WORKHORSE AUTOMATION
THE WRIGHT GROUP
ZEPPELIN SYSTEMS USA
32
177
83
162
81
71
53
31
55
28
161
85
142
133
108
125
171
70
68
174
19
26
165
49
123
120
160
11
45
126
56
95
59
102
1
80
124
38
40
169
132
63
MARKETPLACE 2012 EXHIBITORS
(Listed by table assignment)
COMPANY NAME
TABLE ASSIGNMENT
VMI NORTH AMERICA, INC.
1
CMC AMERICA
3
DAWN FOOD PRODUCTS, INC.
4
GRAIN FOODS FOUNDATION/WHEAT FOODS COUNCIL
5
FOCUS WORKS, INC.
6
CONTEMAR SILO SYSTEMS, INC.
7
BREADPARTNERS, INC.
8
CLABBER GIRL CORPORATION
9
PEERLESS FOOD EQUIPMENT
10
TOOLBOX SOFTWARE NORTH AMERICA, INC.
11
PARKER PRODUCTS
12
MONOFLO INTERNATIONAL
13
GLANBIA NUTRITIONALS
14
FARMER DIRECT FOODS
17
MICHAEL HOLM & ASSOCIATES
18
SOUTHERN PERFECTION FABRICATION COMPANY
19
MAGNA INDUSTRIES, INC.
20
LALLEMAND BAKING SOLUTIONS
21
MATTHEWS MARKING PRODUCTS
22
DORAN SCALES
23
MANILDRA GROUP USA
24
FORPAK
25
SPOONER INDUSTRIES
26
CEREAL INGREDIENTS
27
REISER
28
FME FOOD MACHINERY ENGINEERING
29
MEELUNIE USA
30
READING BAKERY SYSTEMS
31
AIB INTERNATIONAL
32
BAKERY SYSTEMS, INC.
33
ENSIGN RIBBON BURNERS LLC
34
HARPAK - ULMA PACKAGING, LLC
35
BUHLER, INC.
36
BISSC
37
WEBBER/SMITH ASSOCIATES, INC.
38
BAKERS COURTESY CLUB
39
WELDON SOLUTIONS
40
BAKER PERKINS
42
EAGLE EQUIPMENT/MACHINE SPECIALTIES, INC.
43
HOSOKAWA BEPEX
44
TOPOS MONDIAL CORP
45
PALSGAARD INCORPORATED
46
DUNBAR SYSTEMS/AUTO-BAKE
47
KWIK LOK CORPORATION
48
SUNOPTA INGREDIENTS GROUP
49
33
MARKETPLACE 2012 EXHIBITORS
(Listed by table assignment)
34
ESI GROUP USA
LEMATIC, INC.
FUCHS LUBRITECH
RADEMAKER USA, INC.
HOLMES EQUIPMENT CO
REHRIG PACIFIC COMPANY
UNIFILLER
BENDA MANUFACTURING, INC.
PCDATA
VENTURA FOODS
ENZYME DEVELOPMENT CORPORATION
AMERICAN BAKERS ASSOCIATION
FOODTOOLS
ZEPPELIN SYSTEMS USA
BEDFORD INDUSTRIES, INC.
BANNER-DAY: ELECTRIC PIPE HEATING
FLAVORCHEM
DAKOTA SPECIALTY MILLING
SOCIETY OF BAKERY WOMEN
HANSALOY CORPORATION
SNACK FOOD & WHOLESALE BAKERY
PURATOS CORPORATION
FLYNN BURNER CORP
GREAT WESTERN MFG
MOLINE MACHINERY, LLC
GENERAL MILLS
CHICORY ROOT FIBOR
CH BABB CO., INC.
INTRALOX, LLC
NEALANDERS USA
WATERCUT-METRONICS
PROBLEND INGREDIENTS, INC.
KERRY INGREDIENTS & FLAVOURS
POWDER-SOLUTIONS GROUP
AMERIVAP SYSTEMS, INC.
RONDO, INC.
ESTERLE MOLD & MACHINE
KANSAS STATE UNIVERSITY
GOLD COAST INGREDIENTS, INC.
AIR MANAGEMENT TECHNOLOGIES
CINCH BAKERY EQUIPMENT
AB MAURI BAKING SOLUTIONS
CLOCK ASSOCIATES
BURFORD CORP.
LESAFFRE/RED STAR YEAST
50
51
52
53
54
55
56
57
58
59
60
61
62
63
64
65
66
67
68
69
70
71
72
73
74
75
76
77
78
79
80
81
82
83
84
85
86
87
88
89
90
91
92
93
94
MARKETPLACE 2012 EXHIBITORS
(Listed by table assignment)
UNITED BAKERY EQUIPMENT COMPANY
ASHWORTH BROS., INC.
THE AUSTIN COMPANY
BANNER-DAY: COMBUSTION & AUTOMATION SYSTEMS
KUDOS BLENDS
MHS CASTER & MANUFACTURING, CO.
CSM BAKERY PRODUCTS, NA
VINAS - ROBOTRAY
CARAVAN INGREDIENTS
BELSHAW ADAMATIC BAKERY GROUP
MODERN BAKING
COLBORNE FOODBOTICS, LLC
AVATAR CORPORATION
SG SYSTEMS
CALIFORNIA RAISIN MARKETING BOARD
DSM FOOD SPECIALTIES
NAEGELE, INC.
THE FRED D PFENING COMPANY
CAIN FOOD INDUSTRIES, INC.
AMERICAN PAN- BUNDY BAKING SOLUTIONS
A M KING CONSTRUCTION
J&K INGREDIENTS
EYEPRO SYSTEMS S.R.L.
C.W. BRABENDER INSTRUMENTS, INC.
FORBO SIEGLING, LLC
THYMLY PRODUCTS, INC.
MATRIX INDUSTRIAL CONTROL SYSTEMS
NEXIRA
T&T CONSULTING & ENGINEERING, INC.
WATSON, INC.
SHARP SEARCH, LTD.
TROMP GROUP USA
DE LA BALLINA INDUSTRY, INC.
THE HENRY GROUP
&)"%23/,"9!$--!4354!.),,#
THE PERFECT SCORE COMPANY, INC.
J. RETTENMAIER USA LP
THE WRIGHT GROUP
24"3(!&&%2"5.$9"!+).'3/,54)/.3
MALT PRODUCTS CORP.
MOTHER MURPHY’S FLAVORINGS & EXTRACTS
FORMOST FUJI CORPORATION
NEXCOR TECHNOLOGIES
BROLITE PRODUCTS, INC.
CAINCO PANS
95
96
97
98
99
100
101
102
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127
128
130
131
132
134
135
136
137
138
139
35
MARKETPLACE 2012 EXHIBITORS
(Listed by table assignment)
CORN PRODUCTS INTERNATIONAL/NATIONAL STARCH
CSM WORLDWIDE, INC.
ROQUETTE AMERICA, INC.
AIR PROCESS SYSTEMS & CONVEYORS CO., INC.
BEMA
BALCHEM ENCAPSULATES
ARLA FOODS INGREDIENTS
B.C. WILLIAMS BAKERY SERVICE
IJ WHITE SYSTEMS
GEMINI BAKERY EQUIPMENT CO./KB SYSTEMS, INC.
AZO, INC.
THE KENNEDY GROUP
ORBIS CORPORATION
DIDION MILLING
MIWE AMERICA
BAKE-RITE INTERNATIONAL
BAKERS ELEMENTS
TOMRIC SYSTEMS, INC.
RHEON USA
PRATER-STERLING
STEWART SYSTEMS, INC.
BAKERS PARTS INCORPORATED
CAPWAY SYSTEMS, INC.
CALIFORNIA NATURAL PRODUCTS
WORKHORSE AUTOMATION
ECS ENGINEERING
SHICK USA
AMF BAKERY SYSTEMS
BAKETECH
SOSLAND PUBLISHING
NEWSMITH STAINLESS, LTD
BETTENDORF STANFORD
PETROCHEM
ENRECO, INC. - NUTRITIONAL INGREDIENTS
DUPONT
BAKEWARE COATING SYSTEMS
CARMI FLAVORS
BAKER’S EXCHANGE
MALLET & COMPANY, INC.
FRANZ HAAS
36
140
141
142
143
144
146
148
149
150
151
152
153
154
156
157
158
159
160
161
162
165
166
167
168
169
170
171
172
173
174
175
176
177
178
179
180
181
182
183
184
MARKETPLACE 2012 FLOORPLAN
MarketPlace 2011
ExhibitorHours
Hours
Exhibitior
Sunday,
Monday,
& Tuesday
Sunday
& Monday
March 64,&5,7&•64:00
• 4:00- 6:00
- 6:00 pm
PM
March
37
The Baking Hall of Fame was founded in 2005 by then
ASB Chairman, Gary Brodsky
2006 INDUCTEES
2009 INDUCTEES
Ninnie Baird
Russell T. Bundy
Catherine Clark
William Entenmann
William Edgar Long
Charles Lubin
William & Joseph Flowers
Ernst Pyler
C.J. Patterson
Margaret Rudkin
Morton Sosland
Harold Stewart
Ray Thelen
Louis Kuchuris
Dale S. LeCrone
Dr. Louys Rumsey
Dora Schwebel
2007 INDUCTEES
James Apple
E. E. Kelley
Ken Klosterman
Alexander Weber
Betty & Dean Arnold
Thomas Belshaw
Dr. William Hoover
Roy Nafziger
John Paterakis
Miles, Steve & Ron Jones
Lorenzo & Roberto Servitje
2008 INDUCTEES
Charles Fleischmann
Victor Marx
Charles Matthaei
Charles Meyer
Otto Rohwedder
Samuel B. Thomas
38
2010 INDUCTEES
Charles Burford
Sterrett “Red” Campbell
M. Rella Dwyer
R. Jack Lewis, Sr.
R. Jack Lewis, Jr.
2011 INDUCTEES
2012 INDUCTEES
Adam Boren
Joseph Franz
William Edwin (Eddie) Lanham
Morris Cohen
EXECUTIVE COMMITTEE 2011 – 2012
Chairman, Jeff Dearduff, Channahon, IL
1st Vice Chairman, Mike Elenz, Youngstown, OH
2nd Vice Chairman, Paul Lattan, Kansas City, MO
3rd Vice Chairman, Dave Hipenbecker, Cincinnati, OH
3ECRETARY4REASURER,ARRY-ARCUCCI#HICAGO),
!SSISTANT3ECRETARY4REASURER,IN#ARSON:ANESVILLE/(
Executive Committee:
Rowdy Brixey, Holt, MO
Terry Bartsch, Urbana, OH
Tim Cook, Richmond, VA
Celeste Daughenbaugh, Lenexa, KS
Wendi Ebbing, Urbana, OH
Scott Fischer, Parrish, FL
Jay Hardy, Keller, TX
Mark Hotze, Norman, OK
John Grauel, Plano, TX
Eric Kestenblatt, Pittsford, NY
Dermot O’Connor, Montebello, CA
Gary Swymeler, Chicago, IL
Anthony Turano, Berwyn, IL
Standing Committee Chairpersons 2012
Education
Engineering
Environmental
Finance
Housing
MarketPlace
Membership
Nominating
Property
Scientific Advisory
Z-50 Safety & Sanitation
John C. Phillips, Youngstown, OH
Jeff Dearduff, Channahon, IL
Jeff Dearduff, Channahon, IL
John C. MacAlpine, III, Philadelphia, PA
Celeste Daughenbaugh, Lenexa, KS
Walden Hodges, Oak Creek, WI
Mark Hotze, Norman, OK
Rowdy Brixey, Holt, MO
Bill Van Wagner, Massapequa, NY
Laurie Gorton, Kansas City, MO
Lee Sanders, Washington, DC
Charles “Toby” Steward, Cogan Station, PA
Baking Hall of Fame Committee
Chairman: Gary C. Brodsky, Jupiter, FL
Committee Members:
Russell T. Bundy, Urbana, OH
Theresa Cogswell, Olathe, KS
John Del Campo, Wilmington, DE
Harold Jaffe, Boynton, FL
William T. McCurry, Isle of Palms, SC
A.G. Oszlanyi, Mooresville, NC
Kenneth W. Peck, Apopka, FL
Edward A. Stigler, Inverness, FL
39
PAST PRESIDENTS & CHAIRMEN
(Year of Election Shown)
Past Presidents
1924 – Richard Wahl
1925 – C. J. Patterson
1926 & 1927 – E. B. Price
1928 – George W. Tassie
1929 – Gordon H. Darnell
1930 – Louis E. Caster
1931 – Ross E. Anderson
1932 – Robert L. Gerdes
1933 – Carl S. Pickering
1934 – Edward M. Joy
1935 – F.B. Evers, Sr.
1936 – W. J. Ocken
1937 – John Roberts
1938 – Roger Brandenburg
1939 – William Hauck
1940 - Walter T. Molloy
1941 – Cecil C. Cadwell
1942 – Wm. F. Gossadge
1943 – Williard H. Geller
1944 & 1945 – Albert J.
Faulhaber
1946 – Guy T. Shiverdecker
1947 – Jake M. Albright
1948 – Otto Richter
1949 – Harold T. Moody
1950 – Don F. Copell
1951 – Earl B. Cox
1952 – Fred Weberpals
1953 – M.J. Swortfiguer
1954 – Wallace K. Swanson
1955 – Martin Eisenstaedt
1956 – Arthur G. Hackett
1957 – Harold M. Freund
1958 – Andreas F. Reising
1959 – H. Alvin Meyer
1960 – Clayton C. Daley
1961 – Robert Nicolait
1962 – Robert G. Dibble
1963 – John A. Wagner
1964 – Walter T. Gase
1965 – Irwin O. Rohrbach
1966 – George H. Gugler
1967 – Lawrence E. Pile
1968 – William C. Kollman
1969 – Wm. H. Ziemke
40
1970 – Carl C. Hauswald, Jr.
1971 – Robert C. Brink
1972 – Louis J. Richter
1973 – Paul W. Kamman
1974 – Charles B. Clark
1975 – Eugene D. Swenson
1976 – Donald S. Noot
1977 – John L. DeKeizer
1978 – Byron R. Baird
1979 – Frank H. Otway
1980 – R. Richard Schlipf
1981 – Ernest T. Stevens
Past Chairmen
1982 – Francis M. Covey
1983 – Frederick J. Bower
1984 – Frank R. Goley
1985 – Benjain A. Delorio
1986 – Norman F. Hirt
1987 – Frank J. Martin
1988 – John P. Del Campo
1989 – Richard T. Richter
1990 – John J. Rader
1991 – Thomas A. Shannon
1992 – Thomas E. Lewis
1993 – M.D. “Dave” Wood
1994 – Ronald C. Dunkelberger
1995 – Neil A. Bailey
1996 – Dennis L. LaBree
1997 – John C. Phillips
1998 – Thomas C. Boge
1999 – James M. Davis
2000 – Michael Stevens
2001 – Larry Marcucci
2002 – Gary Hoerner
2003 – William Zimmerman
2004 – Jeff Duus
2005 – Gary Brodsky
2006 – Theresa Cogswell
2007 – George Poulos
2008 – Robert Benton
2009 – John Khoury
2010 – Rowdy Brixey
PAST PROGRAM COMMITTEE CHAIRMEN
(Year of Program Shown)
1929 – E. B. Nicolait
1930 – G. Gullen Thomas
1931 – Peter G. Pirrie
1932 – W. E. Doty
1933 – C. A. McDuffee
1934 – Ross E. Anderson
1935 – Charles P. Oliver
1936 – R. W. Brooks
1937 – W. E. Doty
1938 – Harold Hall
1939 – O.S. Otting
1940 – George T. Carlin
1941 – G. Richard Ludlow
1942 – F. J. Coughlin
1943 – Arthur E. Grawert
1944 – Henry P. Montminy
1945 & 1946 – Carl W.
Steinhauer
1947 – J. H. Debs
1948 – Tyler R. Stevens
1949 – Glenn E. Hargrave
1950 – Charles E. Riley
1951 – Jack S. Devanny
1952 – Len P. Kenney
1953 – Elmer F. Glabe
1954 – John E. Mapes
1955 – T. E. Lauder
1956 – Len Franzen
1957 – Ray Thelen
1958 – Clifton R. Scarborough
1959 – Lewis P. MacAdams
1960 – Irwin O. Rohrbach
1961 – James M. Doty
1962 – Harry D. Gardner
1963 – Ralph E. Manewal
1964 – Lloyd L. Fisher
1965 – Zenas Block
1966 – William F. Schroeder
1967 – Frank R. Schwain
1968 – Philip W. Orth
1969 – G.N. Bollenback
1970 – Gerald Reedl
1971 – Donald K. Dubois
1972 – Herman Saussele, Jr.
1973 – Richard M. Beaverson
1975 – Frank E. Johnson
1976 – Lyle E. Woods
1977 – Armand P. Cicciu
1978 – Frank J. Fischer
1979 – J. W. Doty
1980 – A. Charles Roland, III
1981 – F. Robt. Grant
1982 – A. G. Oszlanyi
1983 – Edward A. Stigler
1984 – Anthony N. Inzerillo
1985 – William T. McCurry
1986 – Joseph W. Hickenbottom
1987 – Nancy G. Stahel
1988 – Jack F. B. Burns, III
1989 – Candida C. Taylor
1990 – Charles S. Rowe
1991 – Roger W. Masa
1992 – James J. Diver
1993 – Winn V. Horn
1994 – Glenn P. Campbell
1995 – James R. Loveless
1996 – Norris F. Pratt
1997 – Stanton H. Diamond
1998 – Patrick M. Shannon
1999 – William C. Zimmerman
2000 – Donald Osborne
2001 – Kevin Knott
2002 – Robert White
2003 – Dave Pfefer
2004 – Tim Miller
2005 – Eddie Perrou
2006 – Kurt Miller
2007 – Bill Zimmerman, Jr.
2008 – Jeff Reichel
2009 – Mark Hotze
2010 – Terry Bartsch
2011 – Paul Lattan
41
NOTES
42
NOTES
BAKINGTECH 2012
Future Meeting Dates
March 3 – 6, 2013
March 2 – 5, 2014
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43
2012Inductees
BAKINGTECH 2012
Marriott Downtown Chicago Magnificent Mile s March 4 – 7, 2012
Adam Boren Morris Cohen
Joseph Franz William Edwin (Eddie) Lanham
Inspiring Innovation Recognizing Entrepreneurs
Welcome to the Best Week in Baking!
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