Baking & Snack - March 2006 - 20

NEWS FRONT
PEOPLE
Breadsmith Franchising,
Inc., Whitefish Bay, WI,
named Tim Malouf president. Mr. Malouf, most recently vice-president, has
been with the company
MALOUF
since its inception in 1993.
Three new employees joined The Peerless
Group, Sidney, OH. Greg Blanoschan will
serve as director of engineering, Michael
Gniazdowski will be materials manager,
and Thomas Blackton will be the new
product manager.
Flowers Foods Bakeries
Group, Thomasville, GA,
named Dale C. Mull, a 35year Flowers veteran, president of its new bakery in
Newton, NC. The company
MULL
also promoted Kirk L. Tolbert to vicepresident and treasurer. Mr. Tolbert has been
serving as treasurer since 2003.

Humpty Dumpty Snack Foods, Inc., Kitchener, ON, named Darek Nowakowski as its
president and c.e.o.

Independent Organic Inspectors Association.
Thomas Damiano joined The Solae Co., St.
Louis, MO, to lead the organization's global
food platform strategy.

Charles Ross & Sons,
Hauppauge, NY, added Christine Angos as application engineer to its corporate staff.

Charles Evans, who had been in the tortilla industry for more than 20 years, passed
away on Jan. 23. Mr. Evans worked for Arizona brands, Sparta Foods, Centex and La
Canasta Mexican Food.

ANGOS

Hill and Valley, Rock Island, IL, hired Mark
Robson to the newly created position of
c.f.o. Mr. Robson was most recently corporate controller for Parmalat Bakery Group
North America.

Robert E. Rich, founder and chairman of
Rich Products Corp., Buffalo, NY, died Feb.
15. He was 92.

SK Food International, Fargo, ND, added
LeAnn Hovdenes to its marketing deparment.

Harold D. Fortner, manager of the former
Kroger Grocery Store in Aledo, died Jan. 14.
He was 91.
Mr. Fortner also worked as a salesman
for Red Star Yeast (Universal Foods) and as
a commodity broker for T.J. Harkins in Chicago. He was a 50-year member of the American Society of Baking Engineers.

Briess Malt & Ingredients, Co., Chilton, WI,
named Bob O'Connell to vice-president of
sales and marketing. Brad Rush, who oversees
the Briess certified-organic ingredient program,
was recently certified as an inspector by the

Wc

y (T(

AUTOMATION, INC.

610.998.9202 * Email:sales@workhorseautomation.com * www.workhorseautomation.com

-4

4 -.- .
'-

- ,-I

-

-

/

High-Quality Storage & R

etrieval Systems

Pan Systems

Trough Systems

* Custom fit to your bakery's
specifications.
* Totally automated
* Increases productivity while
reducing personnel costs and
pan wear.

* Trough storage and retrieval is fully automated
* Increases productivity while reducing personnel costs and increases efficiency
* Troughs are automatically transported to and from mixers, dumpers, storage
and dividers.
* Troughs are time stamped and released to productions when the dough
reaches its proper fermentation.

For more information, see Page 121



Email:sales@workhorseautomation.com http://www.workhorseautomation.com

Baking & Snack - March 2006

Table of Contents for the Digital Edition of Baking & Snack - March 2006

Contents
Baking & Snack - March 2006 - 1
Baking & Snack - March 2006 - 2
Baking & Snack - March 2006 - 3
Baking & Snack - March 2006 - Contents
Baking & Snack - March 2006 - 5
Baking & Snack - March 2006 - 6
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