Oct. 27, 2020

A.S.B. names Junges, Oshikiri, Popp and Toufayan to Baking Hall of Fame

KANSAS CITY, MO. — The American Society of Baking (A.S.B.) will induct five industry leaders into the Baking Hall of Fame during special ceremonies at BakingTech 2021, a virtual conference to be held Feb. 16-18, 2021. They and their affiliated organizations are:

August and Albert Junge, Junge Baking Co.

Tatsuo Oshikiri, Oshikiri Machinery Ltd.

John Popp, Perfection Bakeries, Inc.

Harry Toufayan, Toufayan Bakeries, Inc.

“For 2021, the Baking Hall of Fame committee selected leaders in regional baking, ethnic goods and specialty technology,” said Rowdy Brixey, chair of the A.S.B. Baking Hall of Fame Evaluation Committee and president of Brixey Engineering, Inc., Holt, Mo. “We had a satisfying number of high-quality nominations honoring individuals who contributed strongly to the baking industry. It is our honor, especially in these difficult times, to again recognize such efforts.”

Regional bakers, brothers August and Albert Junge, president and vice-president, respectively, of Junge Baking Co., Joplin, Mo., were also community stalwarts who helped transform a rough-and-tumble mining town into a substantial, family friendly, middle-American city. Taking over the business a few years after it was founded in 1900 by their father, the brothers built on their family legacy of baking and their own scientific training in bakery technology. At its height, the business encompassed four large wholesale bakeries employing a staff of 650 and serving a four-state market. The company pioneered in high-volume manufacture of sliced baked goods, motorized distribution and whole grain variety breads. It also introduced production of cookies, crackers and zwieback to the Midwest. They even turned a small lot next to their downtown Joplin bakery into one of the better-known tourist attractions in the Ozarks. Through their efforts as major employers, civic leaders and community benefactors, the brothers substantially enriched the lives and nutritional wellbeing of people throughout the region.

A leader in specialty bakery technology, Tatsuo Oshikiri, founder of Oshikiri Machinery Ltd., Fujisawa City, Japan, developed and built small horizontal mixers that could run on 100-v household electric current, all that was available in Occupied Japan right after World War II. This allowed the country’s bakers to more efficiently use the wheat flour contributed by the U.S. to stave off widespread hunger. A mechanical engineer by training, Mr. Oshikiri continued to innovate, receiving many patents for bakery technology. Today, his company manufactures ingredient handling, mixing, dough makeup, proofing, baking, slicing and bagging systems. He pioneered with microwave baking, too. In 1982, Mr. Oshikiri received the Yellow Ribbon Medal of Honor from the Royal Emperor of Japan. This prestigious award recognizes individuals who, through their diligence and perseverance in their professional activities, became public role models. Colleagues said his proudest accomplishment — a life-long dream based on the gratitude he felt to the U.S. for its food assistance to post-war Japan — was establishment of a U.S. subsidiary in 1986.

A through-and-through independent, John Popp, president and CEO, Perfection Bakeries, Inc. (dba Aunt Millie’s Bakeries), Fort Wayne, Ind., continues to guide the family-run baking company he inherited in 1980. Today, the business operates five large bakeries, rated among the largest and most automated in the U.S. It ranks as a substantial regional producer of fresh bakery goods and a national supplier of frozen items. A strong advocate for independent businesses, Mr. Popp worked with the Independent Bakers Association (I.B.A.) in 2001 to convince the U.S. Congress to extend a little-noticed Environmental Protection Agency order covering mixer bowl coolants. His action saved millions of dollars in potential fines and replacement costs for independent bakeries throughout the country. Education is another passion of his. Mr. Popp has taught Junior Achievement classes and served as a member of the local school district’s board as well as the Indiana Commission for Higher Education. At Aunt Millie’s Bakeries, he encourages continuing education for the bakery staff and offers R&D internships to Kansas State University students. Long active in I.B.A., Mr. Popp also participates in the W.E. Long Co., Quality Bakers of America and the American Bakers Association.

An innovator in flat bread production, Harry Toufayan, founder and chairman, Toufayan Bakeries, Inc. Ridgefield, N.J., was the first to significantly supply pita to American supermarkets starting in the 1960s. Mr. Toufayan had just arrived in the U.S. from Armenia via Egypt. He had learned how to bake from his father and opened a small storefront bakery. He was quick to see Americans’ growing taste for his “new” breads: pita, naan, lavosh and wraps. Working closely with bakery equipment suppliers, he fostered development of automated methods for flat bread production — methods that had never existed before. The result today are three highly automated bakeries that not only produce Toufayan brand goods but also co-pack for many “major names” in the baking industry. Those who know him best describe his philanthropic dedication to “the family of man.” Mr. Toufayan actively supports a youth center and other charities in his native Armenia. Now a naturalized American citizen, he also funded expansion of his local churches in New Jersey and Florida and continues to contribute substantially to MS activities in these communities.

“The individuals we elect to the Baking Hall of Fame have earned the respect of their customers, suppliers, communities and industry,” Mr. Brixey said. “They inspire our future by their examples.”

Since its launch in 2006, the Baking Hall of Fame will have enshrined 92 individuals as of 2021. They come from all walks of life in the baking industry — from bakeries, allied equipment and ingredient suppliers, schools, service organizations and publishers. Their accomplishments can be read at www.asbe.org. Click on “About Us” and then “The Baking Hall of Fame.” This website also provides forms and instructions for nominating industry leaders for future induction into the A.S.B. Baking Hall of Fame.

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June 1, 2020

Two Industry Icons Retire from ASB’s Baking Hall of Fame Evaluation Committee

KANSAS CITY, MO. — The American Society of Baking (ASB) announced that Laurie Gorton and Bill Zimmerman, Sr., will be stepping down from the society’s Baking Hall of Fame Evaluation Committee. Ms. Gorton, a 45-year member of ASB, served on the committee from 2012, while Mr. Zimmerman, a fourth-generation baker and 41-year member of ASB, had served on the committee since 2015.

“Laurie’s and Bill’s knowledge of the history of the wholesale baking industry and their relationships with the industry’s leaders and innovators were invaluable to the Hall of Fame Evaluation Committee,” noted Kent Van Amburg, executive director, ASB

Rowdy Brixey, chairman of the Hall of Fame Evaluation Committee, added that Ms. Gorton will continue to serve as an advisor to the committee but will no longer be a voting member of the group.

Since 2006, the Baking Hall of Fame has recognized more than 80 people for their efforts and contributions to the industry. The evaluation committee appraises candidates for their achievements in organizational growth and development, equipment design and innovation, advancements in ingredient technology and processing or in a service related to the commercial baking industry.

Ms. Gorton is perhaps best known for her accomplishments at Sosland Publishing Co., Kansas City, Mo., where she served as editor and later executive editor of Baking & Snack magazine until her retirement in 2017. Throughout her career, she has been active in ASB, serving on various committees as well as a speaker and session chair during the society’s annual BakingTECH conferences. ASB recognized Ms. Gorton for her contributions to the society by honoring her with the Robert A. Fischer Distinguished Service Award in 2015.

Mr. Zimmerman has more than 50 years of experience in the baking industry, including production, operations and sales management. During his extensive career, he served as president and chief executive officer of The Long Company Bakery Cooperative as well as in various managerial capacities for several wholesale baking companies and suppliers to the baking industry.

A member of ASB since 1979, Mr. Zimmerman served as program committee chairman and as society chairman, only the second person in the group’s history to hold both chairmanships. He also served on the society’s executive board and the Z50 Safety Committee as well as a session chairman at the annual technical meeting. In 2017, he received the Robert A. Fischer Distinguished Service Award.

“Laurie and Bill have brought so much value to the Hall of Fame Committee,” said Mr. Brixey, president, Brixey Engineering Strategies & Training. “Their vast network and experience have made them the perfect fit and have provided a model for future members of the committee. We sincerely thank them for their service to our industry and wish them health and happiness.”

ASB will recognize the next class of Baking Hall of Fame inductees at its upcoming BakingTECH, which runs Feb. 14-16, 2021, in Chicago. Nominations for the Baking Hall of Fame should be sent to Mr. Van Amburg by Sept. 1, 2020.

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November 4, 2019

A.S.B. names Brodsky, Gonzalez, McMullian and Smith to Baking Hall of Fame

KANSAS CITY, MO. — The American Society of Baking (A.S.B.) will induct four industry leaders into the Baking Hall of Fame during special ceremonies at BakingTech 2020 to be held March 1-3, 2020, at the Chicago Hilton hotel. They and their affiliated organizations are:

Gary Brodsky, East Balt Bakeries Co.

Antonio Gonzalez Navarro, Grupo Bimbo

Amos R. McMullian, Flowers Foods

Gordon Smith, Smith Bakeries

“This year’s nominations for the Baking Hall of Fame gave us a tremendous choice among the movers and shakers in our field,” said Rowdy Brixey, chair of the A.S.B. Baking Hall of Fame Evaluation Committee and president of Brixey Engineering, Inc., Holt, Mo. “More than two dozen names were offered, and the committee thanks all those who supported individuals for the coming year’s honors.”

An industry visionary, Gary Brodsky, vice-president of operations (retired), East Balt Bakeries Co. (now Grupo Bimbo), changed the way bakeries around the world supply the fast food sector. In addition to innovating how such bakeries operate to provide consistent baked goods on an international basis, Mr. Brodsky developed a supplier covenant among encompassing diverse vendors to build and support the multiple plants necessary for the company’s and McDonald’s expansion. During his tenure as chair of A.S.B., he inaugurated the Baking Hall of Fame. That gift has impacted the lives of many industry legends and their families. Before joining East Balt, Mr. Brodsky managed bakery operations for Banquet Foods, Brownberry Ovens and Arnold Bakers. He continues his service to bakers by consulting for McDonald’s APMEA region, helping to startup and work on quality issues for McDonald’s bakeries in Saudi Arabia, Dubai, Indonesia, Egypt, Hong Kong, India and, most recently, Jordan.

A technology leader, Antonio Gonzalez Navarro, global engineering vice-president (retired), Grupo Bimbo, used his leadership and technical skills to help the company expand into widely varied North, Central and South American markets. An active partner from the initial design through installation and startup, Mr. Gonzalez strategically deployed new technologies at greenfield locations, as well as existing sites. Starting as an engineering trainee at Bimbo, the next 44 years saw him progress through engineering positions at various company bakeries to chief of new installations, manager of new projects and 25 years as head of global engineering. Mr. Gonzalez’s leadership assisted the company to grow from five facilities to more than 100 locations in 17 counties today. His suppliers describe him as a fair, open, humble and intelligent professional who established Bimbo as a global leader in technology — an icon for the industry. He was an inspirational leader who built the teams necessary to achieve the company’s ambitious productivity and performance goals. He also found time to mentor many engineers who succeeded under his leadership and have now reached top positions in the baking industry.

A consummate businessman, Amos R. McMullian, president, C.E.O. and chairman (retired), Flowers Foods, presided over the growth of the company from a regional baked foods producer to America’s second-largest baking company. His leadership included development of the baking industry’s first $1 billion brand: Nature’s Own. During his 56-year career with Flowers, he rose from assistant controller through roles as plant manager, regional vice-president, division president and, ultimately, to lead the business as president, C.E.O. and chairman. Gifted with a keen insight into business in general and baking specifically, Mr. McMullian matched his commitment to building the company with his genuine devotion to its employees and associates. His tenure at Flowers involved more than 60 mergers and acquisitions. Mr. McMullian took the growth strategies of his mentor, W.H. Flowers Jr., a previous Baking Hall of Fame inductee, and strategically diversified the company into other food categories. Under his leadership, Flowers implemented a new generation of wholesale bakeries to support high-quality product lines using state-of-the-art computerized equipment, well-trained staff technicians and efficient high-tech operations.  As an advocate of free enterprise, he helped lead the establishment of the Flowers Foods’ FLOPAC, one of the nation’s first political action committees, and the American Baking Association’s BreadPAC.

A forefather of the modern baking industry, Gordon Smith will be inducted into the A.S.B. Baking Hall of Fame not only as founder of Smith Bakeries (now Bimbo Bakeries USA) but also as organizer of the Allied Trades of the Baking Industry (A.T.B.I.), a trade association unique in the food industry. As a young man, Mr. Smith started up a wholesale bread and bun bakery in Mobile, Ala., in 1899 that would grow with the times, employing new technologies. He ran that business as owner and chairman until his passing at age 92 in 1974. When CooperSmith Bakeries acquired Smith’s in 1989, that transaction ignited restructuring of the wholesale baking industry. Mr. Smith believed in fair business practices and that the relationship between customer and supplier must benefit both. By 1920, he became increasingly concerned about the fractious nature of the baking trades, rife with acrimony between competitors and poaching of accounts. To foster comity, he challenged the salesmen who called on his bakery to adopt better relations through participating in a professional association of their peers. The idea caught on, and A.T.B.I. was formed to foster this change. The group has survived the test of time, helping its members grow in their personal and professional relationships, and will celebrate its 100th anniversary in 2020.

“We can all learn from the individuals we elect to the Baking Hall of Fame,” Mr. Brixey said. “They embody the best of the industry and have earned not only our deep respect but also this coveted place in baking’s legacy. Speaking for all members of the evaluation committee, it is an honor for us to evaluate their accomplishments. They inspire our future by their examples.”

Since its launch in 2006, the Baking Hall of Fame will have enshrined 87 individuals as of 2020. They come from all walks of life in the baking industry — from bakeries, allied equipment and ingredient suppliers, schools, service organizations and publishers. Their accomplishments can be read at www.asbe.org. Click on “About Us” and then “The Baking Hall of Fame.” This website also provides forms and instructions for nominating industry leaders for future induction into the A.S.B. Baking Hall of Fame.

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