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Volume 76, Issue 3
Cover Photo: Tamara Mugerauer won Best of Show and People’s Choice for Creative Cake Decorating at the 2012 Art of the Cake competition.
PhotosInside!
Art of the Cake
INSIDE THIS ISSUE
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WHO’S WHO?Meet Paul Sapienza
WBA SCHOLARSHIPSLearn how to apply
ART OF THE CAKECompetition resultsSTUDENT SPOTLIGHTMeet Tim Rothe, Jr.
BOARD OF DIRECTORSChief Executive Officer
Dave Schmidt, CMB
Executive Committee President - Joe Crubaugh
Vice President - Mike Vande WalleTreasurer - Judy Baggenstoss
Allied Rep. - Joe Sanfilippo
Board Trustees Jim Grebe Bob Hiller
Directors-At-Large Art Bartsch Dawn Ebert Ken Heil Susan Runkel Judy Semrad Eric Olesen
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The WBA is a nonprofit organization dedicated to helping members increase their baking and business knowledge, fostering the education of future bakers, keeping members informed about developments in the baking industry and legislative matters affecting them, and representing members’ interests at the state and federal government levels. Our office hours are Monday - Friday, 8 a.m. - 4 p.m. CDT
Cultural Cuisine raises more than $26,000Fox Valley Technical College event has Olympic theme By Amy Behrendt
As you know, the 2012 Summer Olympics will be held in London (www.london2012.com/). Keeping with the spirit of the games, students at Fox Valley Technical College (FVTC) in Appleton, Wis. spear-headed a sold-out Cultural Cuisine event Feb. 26 with the theme “The Olympics!” Attendees were even treated to an ice sculpture of the Olympic rings as they walked in the door! Presented by the FVTC Culinary Arts & Hos-pitality students and staff, the annual event drew approximately 900 attendees who enjoyed tastes from all over the globe at five different stations. Each station was overseen by a faculty advisor, with the students serving as executive chefs and sous chefs. Students also served as administrators for other areas of the event, including public relations, director of guest services, and director of opera-tions. In all, 125 students and staff helped with the event. Planning for this year’s event began last spring, according to Culinary Arts & Hospitality Department Chair Chef Jeff Igel. Each of the five stations had many food items for attendees to enjoy, keeping with the theme in each station. The five stations were Team Beijing; Team France, (dessert station); Team Greece; Team Spain; and Team Italy. Attendees were not only treated to wonderful cuisine, but music from the University of Wiscon-sin Fox-Valley Jazz Ensemble (school based in Menasha, Wis). In between bites and beverages, attendees also could bid approximately more than 100 silent auction packages that included Green Bay Packer and Milwaukee Bucks tickets, gift certificates, certificates for hotel stays, and creations made by the students. A raffle also was held during the event. Igel said more than $26,000 was raised from the event, which goes to student scholarships.
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Chef Jenn Solloway-Malvitz was the faculty advisor for Team France, and all things desserts! She said the students may have been a bit overwhelmed at times preparing for the event, but they had a blast! A day or two after the event, the feedback already was coming in for both instructors. Igel said the feedback was mostly good, with any negatives being “constructive in nature.” “The e-mails have been coming in steady… and the comments have been very positive. Many think it was the best year yet,” Solloway-Malvitz said. Planning for the 2013 event already has started! Mark your calendars: Igel said the event will be held Feb. 24, 2013.
Other notes from the event:* The event was held in conjunction with the Wisconsin Restaurant Association-Big Four Chapter, Fox Valley Culinary Association, and Fox Cities Lodging and Hospitality Association. * The students thanked the many organizations, purveyors, businesses and individuals who donated their products, services and time to make the event an outstanding learning experience for the students involved.
Did you know?* Cultural Cuisine has undergone a transformation through the years to become the event it is today. After holding a “gourmet dinner” for 25 years, the school started the Cultural Cuisine event in 1999, making 2012 the 14th annual Cultural Cuisine event.
For all news from FVTC, visit http://www.fvtc.edu. BB
Anthony Matson pipes French macarons
Photo courtesy of Hannah StregeFVTC students put finishing toucheson the Team France dessert station
Photo courtesy of Chef Jenn Solloway-Malvitz
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Editor’s Note: Who’s Who in the Industry is a new feature to profile some of the many people in the baking industry. Get to know the people who work hard every day to keep the baking industry moving forward!
One could say that baking is in Paul Sapienza’s blood! His parents owned the Italian Bread Factory he started working in at age 11, and at age 15, his dad opened the shop that Sapienza owns now in New York. His involvement in the industry doesn’t stop with growing up in, and now owning a business. In addition to being a busy bakery owner, Sapienza is the Director of Finance for Retail Bakers of America (RBA), a role he has held about a year now. Sapienza juggles it all, and even finds a little free time to spend with his family in the process! First, the bakery side of things! Sapienza took a trip down memory lane to share how he got his start in the baking industry.
Paul Sapienza Photo courtesy of RBA website
“At 11 years old (1963), I started working every Saturday and every summer in my Dad’s Italian Bread Factory,” the Elmont, NY resident said. “When I was 15 (1967), my Dad opened the shop I own now, and there I starting learning pastries, cookies and cakes, washing pots & pans and making cannoli cream and Italian Ices. “In 1970, I went to college to become an accountant and my Dad sold the retail bakery. Within three years, the bakery folded and my Dad was stuck ‘holding the note.’ My parents and I were 47 years apart, and in 1973, I was 20 and my Dad was 67 and ready to retire. I took over the retail store in 1973, and he sold the bread factory in 1976 (it is still running today). My parents stayed with me for one year so I could finish my last year of college and get my degree.” His years in the industry led to his involvement with RBA. He has been an RBA member since the early 80s, and started serving on the Board of Directors in 2005. He has served as Director of Finance since RBA moved to Slidell, La. in 2011. Prior to his role as Finance Director, he was Co-Executive Director of RBA with Rick Bittner for about two years. Sapienza said he works part-time for RBA, and volunteers part-time, so approximately 20 hours per week is devoted to RBA. Couple that with his involvement with his local Chamber of Commerce, and part-time work selling frozen desserts to Supermarket chains and FoodService distributors for the Brooklyn Cannoli Co. (whom he merged his wholesale cannoli business with in 2007), and Sapienza has a busy schedule on his hands! But, he said he spreads his time out. He provided more details about RBA’s Director of Finance position. He said part of his duties involve gathering information from Slidell for RBA’s income and expenses, writing the checks, and preparing financial statements and information for RBA’s Executive Director Susan Nicolais and RBA’s accountant.
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Who’s who in the industry Learn more about Paul Sapienza, Director of Finance for Retail Bakers of AmericaBy Amy Behrendt
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But, crunching numbers are only part of the job description. “I like working with numbers, but my favorite part of the job is talking or emailing the people who have questions about opening and run-ning a bakery. And, second best is talking to the media about bakery trends (like, ‘what’s the deal with all these cupcake shops? Are they going to last?’ I predicted YES in 2009!).” He added he also enjoys visiting Slidell a couple of times a year, where he can enjoy great barbeque and catfish! Sapienza reflected on some of his favorite parts about his involvement with RBA overall. “I really enjoy meeting all our directors and members from different parts of the country: Learning about all the things that are different, and some that are the same, from place to place,” he said. “I enjoy hearing about the successes people are having, and sadly, the failures, and trying to help others in the industry (and myself) to learn from them.” When he’s not involved with work back in New York, or lending a hand for RBA, Sapienza finds time to unwind. “I really enjoy winding down at the end of the day with my wife (falling asleep, me that is!) in front of the TV,” he joked. “I enjoy reading the trade magazines and newspapers (and even some emails), and catching up on what’s new and different. But nothing beats visiting the grandchildren.” Sapienza’s family includes his wife Roseanne, and their children Dawn, Melissa and Andrew. They also have five grandchildren. In fact, it was the bakery that brought Paul and Roseanne together. “My wife Roseanne & I grew up next door to each other, and were best friends until we were nine and my family moved away,” Paul said. “We met again when she came into the bakery (which is in Elmont, NY, the town we grew up in) to order a wedding cake for her brother. Ten months later, we were married.”
Q&A with Paul SapienzaBB: What in your opinion, are some of the challenges facing in the baking industry these days? How do your members work on overcoming those challenges?Sapienza: “Rising expenses and changing consumer habits (they are looking for better deals at the ‘big box stores’). Wal-Mart had NO bakeries 14 years ago, now they are the No. 1 Bakery, Costco is the No. 1 cake seller. Members have to adjust their pricing and control their expense to be more profitable (easier said than done). They need to survey their customers to find out what they want, and focus on providing that. Gone are the days of producing ‘nostalgic products’ because ‘we always did.” Sorry, but they are not all profitable. They have to become ‘lean & mean.’ They also need to capitalize on the ‘cake craze’ brought us by the TV shows, and again, they need to learn to be profit-able making them.”
BB: What are some of the rewards about being involved with the industry?Sapienza: “Meeting and talking to some of the nicest people on the planet, and learning as much as possible from them. And, also seeing people who were just starting out, learning, growing, and flour-ishing, and overcoming obstacles on the way.”
BB: When I think about the camaraderie among members of the baking industry, I think about how people are always willing to lend each other a helping hand. What are some thoughts that come to mind for you?Sapienza: “Almost every successful bakery owner I’ve met has a story to tell about how they learned from this one and that one, and that show and that class, etc. There are many people that I’ve learned from, and I’ve always tried to ‘pay it forward’ by offering my advice, insights, and experiences to help others on their way.”
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On the horizon – from the desk of RBAThere is a lot of work behind the scenes at RBA. Sapienza noted some of the things they are working on:* Sept. 9-11, All Things Baking will be held in Houston (visit www.allthingsbaking.com)* RBA is in the process of updating and modernizing its Web site.* RBA will be initiating a membership drive this year, and is working with a marketing company to help promote RBA* We are looking into taking the RBA Baker-to- Baker group off of Yahoo, and putting it on our own Web site,” Sapienza said.
How to reach Paul SapienzaAddress: 202 Village Circle, Suite 1Slidell, Louisiana, 70458E-mail: [email protected]: (516) 647-2610Web site: http://www.retailbakersofamerica.org/ BB
All About WBA ScholarshipsYour donation can help future bakers! By Amy Behrendt
The Wisconsin Bakers Association (WBA) is proud to offer two scholarships available to students studying in the baking industry. Between the two awards, more than $30,000 has been given to students since our first scholarship program began in 1984. This article covers more about both our scholarship programs, and how you can help shape the future for baking students!
About the WBA Scholarship Are you looking to continue your education? Maybe you’re a student starting your college career, or a business owner looking to brush up on your expertise in the field? Whatever the situation, the WBA can help with the WBA Scholarship. The WBA’s Education Committee submit-ted recommendations to the Board of Directors
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on Oct. 24, 1983, to implement the WBA Scholarship program. The first scholarship awards were presented in 1984. Since then, the WBA has awarded more than $23,000 in WBA Scholarships! Under the WBA Scholarship program, the maximum award that can be given to any one student per calendar year is $1,000. Are you a student who wants to take commercial baking courses? Or are you already a baker practicing in the field? The WBA Scholarship can help pave the way! “This award is just another way that the WBA can help serve the baking industry,” WBA Executive Director Dave Schmidt said. “With the rising costs of tuition at schools around the country, we hope this award can help turn someone’s education dreams into a reality! We have been able to help so many students already, and look forward to continuing that tradition as we enter our 107th year as an Association!” Please note: Only Wisconsin residents can apply for the WBA Scholarship. A limited number of scholarships are available each year, and there is no deadline for the scholarship application.You must meet the following requirements to be eligible: * The applicant must have worked for a bakery operator for at least 500 hours. * The applicant must be at least 18 years of age by the time the scholarship would be in effect. * Three written references as to character and work experience. * The applicant must submit a resume along with a statement explaining his/her career objectives and why he/she deserves and needs the scholarship. * The applicant must have completed high school, or passed the high school equivalency test (GED) by the time the scholarship would take effect.
About the Robert W. Hiller Scholarship The newer of the two scholarship programs, the Robert W. Hiller Scholarship was established to support and encourage people who have demonstrated a passion for a profession in the baking/pastry arts field. A $1,000 scholarship is awarded per academic year to the applicant who can best demon-strate this career commitment. The Robert W. Hiller Scholarship Fund was established on Nov. 5, 2000, by the members of the WBA in honor of Robert (Bob) and the late Sandy Hiller’s life long commitment to the retail baking industry. The first scholarship was awarded during the WBA’s Centennial Year in 2005. Bob Hiller is a current WBA Board Trustee, and has served on many boards of directors throughout the baking industry. “As we continue to receive strong applicants for the award year after year, the education committee has a tough time choosing a winner,” Schmidt said. “We are amazed at how focused the candidates are on their future career goals, and how enthusiastic they are toward their schooling.” Applications for the Robert W. Hiller Scholarship must be postmarked by Monday, June 4, 2012, to be considered for this year’s Hiller Scholarship. The winner is selected in the summer. Applicants must meet the following requirements to be eligible for the Robert W. Hiller Scholarship: * Applicants must have a minimum high school (or equivalent) degree. Graduating high school seniors encouraged to apply. * Applicants must have a GPA of at least 2.85 on a 4.0 scale (may be waived for first-time returning adult students). * Applicants MUST BE pursuing a DEGREE (master’s, doctorate, associate, bachelor’s or diploma) in a baking/pastry arts-related field that prepares candidates for a retail baking profession. * Applicants must submit three letters of recommendation, including at least one from an employer and/or academic advisor.
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WRA Expo RecapArt of the Cake Competition Results By Jessica Hoover
Twenty-three cakes turned the spotlight on the Pastry Studio at the WRA Expo earlier this month. Professional and student cake artists from all over Wisconsin entered the Art of the Cake competition to showcase their decorating skills. The talent shown by decorators from this state was truly phenom-enal. The intricate piping and delicate pulled sugar work was a real treat to see up close.
The Wisconsin Bakers Association would like to thank Dawn Faris and WRA for the opportunity to hold the competition during Expo, Tamara Mugerauer for her efforts and enthusiasm with the planning process, as well as Dawn Ebert, Susan Runkel, and Tom LaPierre for judging.
Extreme Wedding Cake ChallengePeople’s Choice Lisa Orosz O&H Danish BakeryProfessional Division:Best of Show Lisa Orosz O&H Danish BakeryFirst Place Tamara Mugerauer Tamara’sSecond Place Katharine Hincak Hidden CaféThird Place Rachel Muniz O&H Danish BakeryStudent/Beginner Division:First Place Brittany Wilms Tamara’s
Creative Cake Decorating CompetitionPeople’s Choice Tamara Mugerauer (on cover) Tamara’sProfessional Division: Best of Show Tamara Mugerauer Tamara’sFirst Place Robin Krajcik Regina’s Bay BakerySecond Place Jennifer Bukouricz Monzù BistroThird Place Jenn Malvitz & Sue Horvath Fox Valley Tech. College Student/Beginner Division:First Place Kaytlin Snively Fox Valley Tech. CollegeSecond Place Amanda Theisen Alpha Delights European BakeryThird Place Kirsten Kasper Fox Valley Tech. College
Photos on adjacent page clockwise from top right: Sugar bubbles - Jennifer Bukouricz, Monzù Bistro, Green Bay
Super Mario theme - Kaytlin Snively, Fox Valley Tech College, AppletonTreasure Chest - Amanda Theisen, Alpha Delights European Bakery, De PereFloral arrangement - Jenn Malvitz and Sue Horvath, Fox Valley Tech College
Motorcycle - Robin Krajcik, Regina’s Bakery, Whitefish BayRoses and gold fondant - Michelle Gasparek, Simma’s Bakery, Wauwatosa
Teal wedding - Brittany Wilms, Tamara’s, Oshkosh Best of Show and People’s Choice EWCC winner - Lisa Orosz, O&H Danish Bakery, Racine
Additional photos from the competition are available online at www.facebook.com/wibakers. BB
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* The applicant must submit a resume. * The applicant must submit a written essay (500 words or less) detailing why he/she is passionate about a profession in the baking/pastry arts field and what they have done to demonstrate and develop that passion. The essay should include their goals for the future. * Candidates will be subject to a phone interview to determine the recipient of the scholarship. * Students entering the last semester of their Baking/Pastry Arts program are NOT eligible for the scholarship.
Interested in applying?Do either or both of these awards sound like a good fit for you or someone you know? Visit our Web site www.wibakers.com for the applications and eligibility criteria for both awards. Contact the WBA Member Services Center at (800) 542-2688 or [email protected] if you have any questions.
Want to donate to either scholarship program?You can help shape the futures of baking students with your tax deductable donation to either scholarship program! Please contact the WBA Member Services Center with any questions or for more information on this great way to give back to the industry! Watch future issues of “Beyond Baking” for follow-up stories with our scholarship winners! BB
All About WBA ScholarshipsContinued from page 7
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ABA Supports Increased Grains in School MealsPress Release from the American Bakers Association
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WASHINGTON, D.C. — The American Bakers Association strongly supports efforts by First Lady Michelle Obama and the U.S. Department of Agriculture to achieve more nutritious and healthful school meals that improve the dietary habits of school children and protect their overall health. “The first lady, working with Agriculture Secretary Tom Vilsack, has provided valuable leadership in this critical area. We look forward to working closely with the White House, USDA, and our nation’s schools to increase the availability of healthy grain foods served as part of school meals,” stated ABA President and CEO Robb MacKie. However, MacKie noted that the final standards do not follow the 2005 Guidelines, or even the 2010 Guidelines, in their treatment of grains. The 2005 and 2010 Guidelines continue to recommend that Americans make half of their daily grain servings whole grains. Yet under the proposed rule, two years post-implementation, all grains offered during the school week must be “whole grain-rich.” “We fully support increasing consumption of whole grains among school children,” stressed MacKie. “However, we feel it is important to remember that enriched grains have important health benefits as well.” Of particular note for young people are the positive influence enriched grains have on energy, learning, and digestive health. “Enriched grains are an important source of antioxidants, fiber, B vitamins, vitamin E, magnesium, iron, and numerous other vitamins, minerals and phytonutrients. In both their whole and enriched forms, they provide fuel the body needs to meet its energetic and cognitive needs. This obviously makes them extremely critical for school-aged children,” added ABA Senior Vice President Lee Sanders. MacKie also pointed out that the final standards define “whole grain rich” as those foods containing at least 51 percent whole grains. However, with six different definitions for what constitutes a “whole grain” currently in use among various federal agencies, he expressed concerns about how school administrators and manufacturers will know what products comply and how they should be labeled. “While the new standards do provide some additional guidance in this area, we continue to urge USDA and FDA to work together to set policy establishing a consistent definition of the term ‘whole grain’ as soon as possible,” he said.
About the American Bakers Association
The American Bakers Association (ABA) is the Washington D.C.-based voice of the wholesale baking industry. Since 1897, ABA has represented the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 700 baking facilities and baking company suppliers. ABA members produce bread, rolls, crackers, bagels, sweet goods, tortillas and many other wholesome, nutritious, baked products for America’s families. The baking industry generates more than $102 billion in economic activity annually and employs more than 633,000 highly skilled people.
This press release has been reprinted with permission from the American Bakers Association. BB
Student spotlight Tim Rothe, Jr.By Amy Behrendt Editor’s note: We launched this feature to highlight our student members who are the future of the baking industry. We reach out to the many schools that the Wisconsin Bakers Association works with to find our student spotlights. If you would like to suggest someone, please email [email protected].
Trading a career in history and the social science field led this month’s student spotlight Tim Rothe, Jr. to the food service industry. Given all his involvement, it sounds like the change put him right where he belongs! Rothe, from Appleton, Wis., said he graduated from a 4-year university in Minnesota, with a focus on history and social sciences. But, in the back of his mind, he had thoughts of a different school path: Culinary Arts. A move or two later, and he was back in Appleton to pursue his dream. “After moving between Minnesota, Kansas and back to Wiscon-sin with the thought of culinary school in the back of my mind, Tim Rothe, Jr.
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I knew it was time to start my career in the culinary arts industry,” he said. “I moved back to Appleton for the purpose of starting the culinary arts program. I enrolled and began the program in August of 2010.” Rothe currently is enrolled in the culinary arts program at Fox Valley Technical College (FVTC) in Appleton, Wis. He will graduate in May 2012, and also will graduate with his baking certificate. Some of his favorite classes throughout his education at FVTC are breads class, science of baking, and molecular gastronomy. The classroom is just one area Rothe has honed his skills. He has experience working in the indus-try, and also had a chance to compete for FVTC. “I was a member of the Fox Valley Technical College American Culinary Federation (ACF) Student Competition Team that recently competed in January 2012 in Madison, Wis.,” he said. “I was a co-captain, and responsible for the entrée portion of the 4-course meal. It was the first year FVTC had a team competing at the ACF level; we took home a Bronze medal. “We began practicing in May 2011, and continued throughout the summer and school year for rough-ly 10-15 hours a week. This experience introduced me to culinary competitions. I learned so much from my peers, and especially my coaches. I am very thankful for this experience.” To further practice his skills, Rothe has worked at Breadsmith in Appleton, Wis., and currently works at Bon Appetit at Lawrence University in Appleton, Wis. He reflected on both experiences. “My favorite area bakery is Breadsmith of Appleton,” he said. “If I could bake only one thing for the rest of my life, it would be bread, definitely. I previously worked at Breadsmith and this bakery is doing it right. They place value in quality ingredients, and understand the time that is needed to achieve a quality loaf of bread; it shows when you tear a piece off. It is really good bread. “I am currently a baker at Bon Appetit at Lawrence University. It is a large-scale operation, with a focus on supporting the local economy through buying locally and supporting area farms and businesses. This is something I really stand behind and enjoy about working at Bon Appetit. We serve breakfast, lunch and dinner to Lawrence University students, faculty and staff, as well as community members.” Following graduation, Rothe said he’s still weighing his options about the direction he wants to go. “At this time, I am undecided whether I will pursue a career in the baking industry,” he said. “I have no doubt that the culinary industry is where I belong; I have yet to decide what my focus will be. I have interests in both the sweet and the savory side of the food industry. I enjoy the improvisational aspect to cooking and the wide variety of ingredients; however, I enjoy and appreciate the beauty in the correct execution of baking.” No matter what direction he takes, he knows the food service industry is where he wants to be! “I want a career in the food service industry for many reasons,” he said. “Food allows the person preparing it to work with the creative side and functional/physical side of the human experience. Creativity is welcomed and rewarded. And finally, the tradition that precedes me is something I respect and admire. I would be honored to receive the rank of Chef some day in the future. It is a goal to be a certified executive chef within eight years of my graduation.” In his free time, Rothe enjoys spending time outdoors, which has been easy given the warm winter Wisconsin has had this year! He likes to bike, play sports, and swim. He also enjoys reading, watching sports, gardening, and relaxing with family and friends. His last favorite read? Farm City, by Novella Carpenter. Other notes about Tim Rothe, Jr.* A “stellar student” and “very professional” are just two of the things FVTC Instructor Chef Jenn Sollway-Malvitz had to say about him* He was a sous chef on Team Greece for this year’s Cultural Cuisine event at FVTC. A recap article about this event can be found on page 2 of this newsletter issue! BB
PLANO, Texas – AkzoNobel Functional Chemicals has selected Viachem Ltd. to be itssales and marketing representative in the United States for its Akucell® line of carboxymethylcellulose(CMC) food additives, the two companies jointly announced today. Most processed food has cellulose gum in it to provide the right composition and appearance for thefinal product. CMC additives act as thickeners and stabilizers; they also control crystallization, moistureretention and fat uptake to give food manufacturers the best possible composition and customerpleasingresults in their final products. Akucell offers a wider range of food-grade cellulose gums than anyone else in the world, allowing Akucell customers to choose just the right CMC for their needs. Bob Myers, commercial manager for AkzoNobel Functional Chemicals North America, said, “We havegreat confidence that Viachem will rapidly expand market share for Akucell with its unique model for marketing, selling and distributing specialty food ingredients.” “Viachem has an excellent track record of selling other AkzoNobel products to food and beverage manufacturers,” Myers added. “As a well-known and trusted supplier, Viachem is unmatched in the industry.” Kyle Einhorn, vice president of business development of Viachem, said, “We are delighted to welcomethe Akucell line of CMC food additives to the Viachem portfolio of specialty food additives. We look forward to many years of successful partnership. With Akucell we are aiming to significantly grow the USA customer base just as we did with AkzoNobel ‘s chelates products.”
About AkzoNobel Functional ChemicalsAkzoNobel Functional Chemicals produces chemical intermediates, performance chemicals and end-useconsumer products, including cellulosic specialties such as Akucell, chelates such as Dissolvine®, ethylene amines, metal alkyls, micronutrients, organic peroxides, polysulfides, redispersable powder polymers, salt specialties and sulfur products. Headquartered in Amsterdam, the Netherlands, AkzoNobel is a Global Fortune 500 company that consistently ranks as one of the leaders on the Dow Jones Sustainability Indexes. For more information, visit the AkzoNobel Functional Chemicals website: www.akzonobel.com/fc.
About ViachemViachem Ltd. serves a growing portfolio of chemical producers by offering exclusive sales and marketingrepresentation for fine ingredients and specialty chemicals to customers throughout North America. Viachem specializes in the food and beverage, personal care, paints and coatings, industrial and house-hold cleaners, specialty waxes, pharmaceutical, neutraceutical and cosmeceutical industries. Founded in 2006, the company is headquartered in the Dallas suburb of Plano, Texas, and maintains warehouses throughout the United States. In 2011, Viachem was named to the prestigious SMU Cox Caruth Insitute for Entrepreneurship’s “Dallas 100™,” debuting in the 30th position. For more information, visit the Viachem website: www.viacheminc.com. This press release has been reprinted with permission from Viachem and AzkoNobel as a courtesy to the baking industry. BB
Viachem to Represent AkzoNobel’s Akucell® Food-grade Cellulose Gum AdditivesSales and Marketing to Target Food, Bakery, Beverage and Processed Food Manufacturers that Use Specialty Ingredients and Food Additives in Their Products
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Copyright © 2012 Wisconsin Bakers Association, Inc. All rights reserved. Duplications prohibited in whole or part in any medium without prior consent from the publisher/editor.
Wisconsin Bakers Association2514 S. 102nd St., Suite 100
West Allis, WI 53227Phone: (414) 258-5552 (800) 542-2688 Fax: (414) 258-5582
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Dave Schmidt, [email protected]
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Check out our service providers!Alternative Communications, Inc.
Jesse Gnas, (262) 367-2200 American Industrial Leasing
Tammie Clendenning, (800) 444-6230Aramark Uniform ServicesDrew Coffey, (781) 204-9067
Associated BankCarol Carey, (414) 321-5129 BeneCo of Wisconsin, Inc.Steve Miller, (262) 207-1999
Central Office SystemsLori Lindenberg, (262) 784-9698
Financial Specialists, Inc.Charlie Popple, (262) 544-6099
Soerens FordJohn Schultz, (262) 781-9800
Les Stumpf FordKen Harder, (920) 731-5211, ext. 250
D.A. BertherJim Lidwin, (414) 328-1995
Pack-O-Mach Corp.Bob Morris, (763) 571-6677
Practical BakerJohn Stricker, (815) 943-6040WBA Credit Card Program
John Gay, (800) 767-2484, ext. 54587 West Bend Mutual Insurance
David Nycz, (262) 334-5571
