bake - February 2015 - 8

news bites

The company has been milling high
quality ﬂour for the baking industry
for 115 years, and has recently broadened its product portfolio to include
edible seeds, ancient grains, bakery
spices, gluten-free ﬂours and blends
through the acquisition of TJ Harkins
in Bolingbrook, Illinois and Certiﬁed
Foods in Woodland, California.
"The expansion of the Tolleson mill ﬁts
with our strategic intent of providing
unique ingredient solutions to both
traditional and emerging grain-based
food manufacturers, restaurateurs
and artisans, and helps further our

AB Mauri North
America moves
headquarters
AB Mauri has moved its North
America headquarters into the @4240
building in the Cortex Innovation

range of ﬁnished baked goods for trial

core purpose of providing healthful

and testing purposes.

and affordable food choices for
consumers," says Pete Levangie,

Bay State expands
Arizona milling
capacity

Community in the City of St. Louis.

company president and COO.

Guild announces
Bread Lab
workshop

The new location, which features

Bay State Milling Company, based in

a state-of-the-art bakingHUB, will

Quincy, MA, is expanding the whole

enhance business operations and

grain milling capacity of its Tolleson,

The Bread Bakers Guild of America

allow AB Mauri North America to

Arizona ﬂour mill. The company has

announces a new workshop, "From

better support its customers.

been milling wheat and durum ﬂour in

Field to Loaf: Milling and Baking with

the Tolleson facility since 1987, serving

Local and Specialty Wheats," set

"The Cortex Innovation Community

a variety of grain-based food manu-

for June 15-16 at Washington State's

provides an immersive, creative envi-

facturers and distributors throughout

Bread Lab in Mount Vernon, WA.

ronment for our employees and gives

the Southwest.

us access to a large pool of innova-

This two-day, intensive course taught

tive thinkers," says Mark Prendergast,

"Tolleson is an ideal location for Bay

by Steve Jones and Jonathan Bethony

president of AB Mauri North America.

State Milling," says Randy Frank,

of the Bread Lab traces bread from

"This move is an important step

manager of southwest manufacturing

ﬁeld to mill to oven. Tour the ﬁelds

forward for AB Mauri, and I'm excited

operations. "We have access to local

where the Bread Lab grows thousands

about the opportunities it will bring

wheat and specialty crops, and we are

of varieties of wheat and participate

to our company, employees and

also well positioned to receive grain

in a milling and baking practicum.

customers."

from different growing regions of
the US, depending on our customers'

This is an exceptional opportunity to

The new, airy 23,000 square-foot

needs. In addition, we are proud to

explore the Bread Lab's cutting-edge

offices feature a 5,000 square-foot

further our commitment to the City

work and the beneﬁts it holds for

bakingHUB and pilot fermentation

of Tolleson with this expansion, where

artisan baking. Guild members may

facility, where AB Mauri food scien-

many of our hard working employees

register online via PayPal. Sign in on

tists and customers will create a wide

live and raise their families."

the website, www.bbga.org.

08 < FEB 2015 | bakemag.com
http://www.bbga.org http://www.bakemag.com
bake - February 2015

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