Danielle Licata

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Danielle Wedral Licata is a Market Development Manager at Jungbunzlauer where she specializes in applications innovation and business development to satisfy the markets constant evaluation.


Danielle has been involved in the whole baking industry for the last 1.5 years and member of ASB for 1 year.   Danielle first discovered the baking industry after moving from the diagnostic equipment industry to ingredients.  After becoming employed in the industry, Danielle chose to become a member of ASB because of the great collaborative work and mission.  She is very excited to be joining and becoming more involved in the society.


While passionate about ASB and wholesale baking, Danielle also enjoys swimming, traveling and enjoying the outdoors with her golden retriever Hank.  To contact Danielle to learn more about ASB please email her at Danielle.wedral-licata@jungbunzlauer.com.

Jordan Hale

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Jordon Hale is the President of SPF Group, which is a plastic injection molding company that produces plastic bread and bun trays, along with a variety of other products for numerous industries.


He also owns a sales and consulting company, Sales Solutions. Sales Solutions sells products for SPF Group, and others, including Southern Perfection Fabrication which is owned by Jordon’s family, manufacturing metal racks and dollies.


Jordon has been involved in the baking industry for the last 10 years and a member of ASB for 8 years.  He serves as the Treasurer for the Independent Bakers Association, and is heavily involved in other numerous Food Industries. Jordon is a part of ‘NextGenBaker’, which represents the Executive Leadership Development Committee for the American Bakers Association, and is also a member of BEMA.


While passionate about ASB and wholesale baking, Jordon also enjoys traveling with his wife and son, Jayme and Jordy, and golfing in his rare spare time.  To contact Jordon please email him at jordonhale@spf-mail.com.

Bradley Cain

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Bradley Cain is Vice President at Cain Food Industries where he helps with coordinating day to day operations as well as leading their customer service and quality assurance departments.


Bradley Cain has been involved in the wholesale baking industry for the last 10+ years and a member of ASB for 10 years. Having grown up in the baking industry working summer and winter breaks decided to pursue a career in baking after college. Bradley continues to be involved in the society because he thinks it is important to give back to a society and industry that has cultivated so many important contacts and friendships.


While passionate about ASB and wholesale baking, Bradley also enjoys outdoor activities such as hunting, fishing and skeet shooting along with all things food. To contact Bradley to learn more about ASB please email him at jb.cain@cainfood.com

Four College Teams Named as Finalists for 2019 BakingTECH

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American Society of Baking has found this year’s contenders for the National Product Development Competition. The talented finalists are four teams of college students from the University of Wisconsin – Madison, Purdue University, California State Polytechnic University, Pomona, and the University of Massachusetts, Amherst.

“These outstanding finalists will present their original products at BakingTECH for the Best Week in Baking,” said Kent Van Amburg, executive director of American Society of Baking. “The students will network with ASB members, who are America’s leading experts in grain-based bakery products. Our Product Development Competition is open to teams of college students nationwide. The competition is an extraordinary way for the baking industry to discover and help launch the careers of exceptional individuals. This event is education and networking at its best.”

Annually attended by more than 1,000 baking professionals from across the nation and around the globe, BakingTECH provides the professional platform for the baking world to share cutting-edge information about the industry, discover new technology opportunities, and collaborate with experts industry-wide.  This year’s Product Development Competition will be held February 24 – 26, 2019 in Chicago.

Finalists will compete for $20,000 in scholarships.

  • 1st prize: $2,000 scholarship for each team member
  • 2nd prize: $1,500 scholarship for each team member
  • 3rd prize: $1,000 scholarship for each team member
  • 4th prize:  $500 scholarship for each team member

This year’s theme is Flatbreads. The new and innovative flatbread must contain ancient grains and also incorporate a health claim such as high fiber or protein, gluten free, reduced salt, etc. 

Judges will be evaluating the potential success of product entries in today’s market and technical problem-solving skills used in product development.

TEAM: University of Wisconsin – Madison

Eric Williams

Neve Blanz

Sara Feldman

Anna Johnson

TEAM: Purdue University

Sarah Corwin

Pablo Aquilar Torres

Anbuhkani Muniandy

Rachel Jackson

TEAM: Cal Poly – Pomona

Eric Kinjo

Breanna Barragan

Steven Pham

TEAM: University of Massachusetts – Amherst

Dietrich Pultinas

Colin McCarthy

Baking RockStars of 2018

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Food science students cook up a tasty win.

The University of Wisconsin was awarded first place for its freeze-dried cake bites at the 2018 BakingTECH Conference held in Chicago on February 26 and 27, 2018.

Watch interviews with finalists in the video at BakeryandSnacks.com


The big win by the team of four UW–Madison food science students has shone a spotlight on the university’s food science program.  “We are honored to have had this opportunity and are overwhelmed by the positive response from both the baking industry and UW–Madison…. We hope to continue this relationship with the baking industry and intend to have more teams compete in the future,” said Kayla Saslow, a senior from Atlanta, Georgia.  In addition to Saslow, the team members are Tatum Teskey, a senior from Verona; Paige Palmieri, a graduate student from Niantic, Connecticut; and Monica Caparosa, a master’s student from Butler, Pennsylvania.

This was the first year UW competed in this competition.

Read their complete story at: https://news.wisc.edu/food-science-students-cook-up-a-tasty-win-at-baking-competition/ 

Other finalists included  a team of Purdue University food science students who developed a crispy, buttery, crunchy, chocolatey and gooey-in-the-middle cookie. Graduate students Collin Felten, Sarah Gafter and Anbuhkani (Connie) Muniandy were finalists in the competition, pitting their cookie against baked goods from students at Kansas State University, The Ohio State University and the University of Wisconsin-Madison. 

Read more about the Purdue University finalists at https://www.purdue.edu/newsroom/releases/2017/Q4/purdue-student-team-hopes-cookie-stacks-up-at-natio…

More info can be found:



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The American Society of Baking (ASB) is offering scholarships and the power of the industry’s biggest spotlight to college students who major in Baking, Food Science, or Culinary Arts.

“ASB’s National Product Development Competition is an exciting way to meet industry leaders, begin making important career contacts, and, of course, to take home a piece of the $18,000 offered in scholarships!” said Kent Van Amburg, Executive Director of the American Society of Baking.

Open to College Students Nationwide. At BakingTECH, finalists experience a fun and lively environment with an audience of baking professionals and a panel of judges from high-profile companies that have included Dunkin Brands, Hostess Brands, Flower Foods, Mission Tortilla, Tortilla King, and McKee Food.

Finalists compete for $18,000 in scholarships:

  • 1st prize: $2,000 scholarship for each team member
  • 2nd prize: $1,500 scholarship for each team member
  • 3rd prize: $1,000 scholarship for each team member