Baking Technologist Ray Thelen began his baking career at age 8 at the Sunlight Bakery in his hometown of St. Cloud, Minnesota. He would eventually become a world leading authority on baking science. His professional career began with Pillsbury in 1938, where he was instrumental in the development of dry mixes, contributing to three patents on laminated foods. He coauthored the 1,400 page technical reference book, Conversion Factors for the Baking Industry. He went on to serve in various executive roles in baking and ingredient organizations. He was a 54-year member of the American Society of Baking where he served as an Officer and Executive Committee Member. He will long be remembered for his “Ask Ray” column that appeared in industry journals from 1944 to 1998.

Click on the images below to view .pdf files of the inductee’s biography and plaque.