24
B&CMA 88 th Annual Technical Conference May 5 - 8, 2013 The InterContinental Kansas City at the Plaza Kansas City, Missouri www.thebcma.org
B&CMA88th
Annual
TechnicalConference
May 5-8, 2013
The InterContinental Kansas City at the Plaza
Kansas City, Missouriwww.thebcma.org
2
General InformationJoin us in Kansas City, Missouri for B&CMA’s 88th Annual Technical Conference. Originally a gateway for the exploration of Western America, modern-day Kansas City, the City of Fountains, is positioned as a key U.S. business location that bustles with excitement offering attendees top restaurants and shopping, a thriving arts and entertainment community and rich cultural heritage.
The General Session features The State of the Industry address that will be given by Cynthia Waggoner, North America Vice President of Operations, Snacks and Confections, Mondelēz International. B&CMA’s Technical Conference also offers educational sessions on production, management, technology and sustainability and included among this year’s topics are Multi-Media Baking Technology, The Effect of Dies on Rotary Moulded Product and Productivity, Robotic Loading of Wrapped Packages, Robotic Loading of Raw Product, Lean Manufacturing and a sneak peek at the Wire-Cut Lesson from B&CMA’s upcoming Intermediate Training Course. After the breakout sessions and Table Top Exhibition, head to the Ask the Expert Production Panel where you can ask a variety of industry veterans questions relating to your operation. The program concludes with educational plant tours of Best Harvest Bakeries and Shick USA.
The Conference also offers the only Table Top Exhibition specifically focused on the cookie and cracker industry, where B&CMA Allied members showcase their highest quality services and products. There are additionally plenty of networking events to facilitate educational and business opportunities in a fun and casual setting: the Sunday Golf Outing at Shoal Creek Golf Club, a Taste of Kansas City culinary tour, the Opening Reception and a fun, interactive games night at The College Basketball Experience. Just a short walk across the street from the hotel you will find Country Club Plaza, a trendy part of the city which is full of fashionable restaurants and bars, upscale shopping to suit every taste, and plenty of the city’s famous fountains.
Please join B&CMA and your colleagues for the 88th Annual Technical Conference for the latest in education and training, great networking opportunities and new ideas to broaden your perspective of the cookie and cracker industry.
B&CMA Golf OutingSunday, May 5, 20138:00 amShotgun Scramble Start$140 per person
Shoal Creek Golf Course8905 Shoal Creek ParkwayKansas City, MO 64157816.407.7242www.shoalcreekgolf.com
Transportation will be provided to and from the course. The bus will load at 6:15 am from the hotel main entrance and depart at 6:30 am.
Taste of Kansas City TourSunday, May 5, 201311:00 am – 3:00 pm$80 per person
Tour duration: approximately 4.5 hours, rain or shine.Includes transportation and food samples.
Put on your sneakers and join us for a culinary walking tour of Kansas City, where you’ll eat your way through the historic and trendy Crossroads neighborhood. Enjoy six different stops along the tour featuring samples of sandwiches, entrees, desserts, cocktails and other creations prepared by some of the city’s best chefs. There will be plenty of food to make your lunch from this tour.
Non-alcoholic and vegetarian options are available on this tour, but it unfortunately cannot accommodate certain dietary restrictions. Please indicate on your registration form if you have special needs or dietary restrictions.
This tour is limited to 25 people on a first-come, first-served basis, so be sure to book soon. This a walking tour, so please wear comfortable shoes and be prepared for inclement weather, if necessary.
The bus loads at 10:30 am and departs at 10:45 am from the main entrance of the hotel. The return bus departs at 3:00 pm from the Lulu’s Thai Noodle Shop parking lot to return to the InterContinental Kansas City around 3:15 pm.
Welcome ReceptionSunday, May 5, 20136:30 pm – 7:30 pm
Meet with friends and colleagues for refreshments and the golf awards presentation.Rooftop Ballroom
Dinner at The College Basketball ExperienceMonday, May 6, 2013 The College Basketball Experience6:00 pm – 10:00 pm 1401 Grand Boulevard Kansas City, MO 64106 816.949.7500 www.collegebasketballexperience.com
Located in Kansas City’s Power & Light District, The College Basketball Experience is not a museum. It is a high-energy, interactive venue where both casual and hard core fans can immerse themselves in the game of college basketball, featuring the National Collegiate Basketball Hall of Fame. In the Hall of Fame visitors learn about the great players and coaches who have made significant contributions to men’s collegiate basketball.
Shuttle service to and from the event will be provided. Buses load at 5:30 pm and depart at 5:45 pm along Wornall Road outside The InterContinental Kansas City main entrance. Please wear athletic shoes.
3
Women in the Industry ReceptionTuesday, May 7, 20133:30 pm – 5:00 pm
Join us for an opportunity for women in the cookie and cracker profession to share ideas and network for the development of women in the industry.Rooftop Bar
Conference DressConference dress is business casual for all sessions and social events. We recommend comfortable slacks, polo-type or buttoned shirts for both men and women.
Hotel InformationThe InterContinental Kansas City at the Plaza401 Ward Parkway Kansas City, MO 64112 ph: 816.756.1500 fx: 816.756.1635 www.kansascityic.com
Hotel reservations: 866.856.9717 or www.kansascityic.com and reference group code “BCM”
The InterContinental Kansas City at the Plaza stands against the downtown skyline and reflects the true beauty of The City of Fountains. The hotel has easy walking access to plenty of top restaurants and shopping at Country Club Plaza and resides only a 15 minute drive from downtown. The hotel offers elegant accommodations and classic styling.
Hotel ReservationsB&CMA’s room block with The InterContinental Kansas City features:
•$145.00roomrate•Complimentaryinternetinguestrooms•Complimentaryovernightself-parkingfor B&CMA attendees
Please make your room reservation and travel arrangements soon. The special group rate of $145 single/double is available until Friday, April 19, 2013. Check in time is 3:00 pm and check out time is noon. Overnight self-parking is complimentary for B&CMA attendees and valet parking is $18 per day. Reservations can be made by calling The InterContinental Global Reservations Center line at 866.856.9717 or using the URL www.kansascityic.com. Please reference the group code “BCM” when making your reservation.
Registration DiscountsCorrespondence Course Students and First Time Technical Conference Participants receive a 25% discount off the Full Conference Registration rates. See the registration form for details.
Travel InformationKansas City International Airport (MCI), noted for its convenience, is the closest airport and is about 23 miles (20 minutes) to The InterContinental Kansas City.
Taxi and Shuttle: Taxi service to The InterContinental Kansas City from Kansas City International Airport (MCI) is a flat rate of $53. Please call Yellow Taxi at 816.471.5000. Shuttle service can be arranged from MCI for $39 each way with advanced reservations. Book directly at ground transport or call 800.258.3826.
Private Car Service: The InterContinental Kansas City uses Carey Limousine for private car service with advanced reservations for about $75 each way. Please call 816.471.1234.
Car Rental: Discounts can be received at Avis by calling 800.331.1212 or www.avis.com and referencing the AWD number J097716.
Valet: Valet parking is $18/day. Self-parking is complimentary for B&CMA attendees; be sure to indicate your group to receive the complimentary parking.
Directions from Kansas City International Airport (MCI):23 miles
• TakeI-29Southto169South(acrosstheBroadwayBridge by the downtown airport) • Attheendofbridge,turnrightandimmediatelytake I-35 South exit (left exit) • ContinueonI-35SouthtoSouthwestTrafficway(leftexit)• SouthwestTrafficwaybecomesBellviewAvenue• Atthelightjustpast45thStreetgoleftonto47thStreet (at this intersection there is a park with a large sculpture that looks like a brightly colored tornado) • Take47thStreettothesecondlightandturnrighton Broadway and continue straight across the bridge• Onyourrightisastatueofaladywiththreecherubs (InterContinental property)• Followthesignstohotelparking
Table of ContentsGolf Outing ............................... 2, 4, 17Taste of Kansas City Tour ........... 2, 4, 19Welcome Reception ........................2, 4Dinner at The College Basketball Experience ............... 2, 5, 18Women in the Industry Reception .... 3, 7Conference Dress ................................3Hotel and Travel Information ..............3Session Descriptions and Schedules .....4Sunday ...............................................4Monday ..........................................4, 5Tuesday ..........................................6, 7Wednesday .........................................8
Speaker Biographies .......................... 9Sponsors .......................................... 14Tour of Shick USA ............................. 15Tour of Best Harvest Bakeries ........... 16Vander Heide Award ......................... 17B&CMA Allied Advisory Committee .....18B&CMA Education Committee .......... 19Meeting Room Floor Plans/Map ....... 20Exhibitors ......................................... 21Conference Registration Form .......... 22B&CMA Officers and Directors .......... 23B&CMA Staff .................................... 23Program at a Glance ......................... 24
4
Conference ScheduleSunday, May 5, 20138:00 am B&CMA Annual Golf OutingGolf balls provided by Baker Perkins, Inc.Golf hats provided by Shick USAGolf beverage cart sponsored by Reading Bakery SystemsThe bus will load at 6:15 am from the hotel main entrance and depart at 6:30 am.Shoal Creek Golf Course
11:00 am – 3:00 pm Taste of Kansas City Tour Bus loads at 10:30 am and departs at 10:45 am from the main entrance of the hotel.
5:00 – 6:00 pm RegistrationBallroom Foyer
6:30 – 7:30 pm Welcome ReceptionB&CMA welcomes you with cocktails and hors d’oeuvres.Rooftop Ballroom
Monday, May 6, 20137:30 am RegistrationBallroom Foyer
7:30 am – 4:30 pm Product DisplayBallroom Foyer
7:30 – 9:00 am Morning CoffeeSponsored by Franz Haas Machinery of America, Inc. Ballroom Foyer
8:00 – 8:45 am First Year Breakfast By invitation onlyRooftop Bar
9:00 – 10:30 am General Session• Welcome• ApeekatB&CMA’sWire-CutLesson• VanderHeideAwardCeremony• TheChairman’sAwardforSafetyExcellenceCeremony• The State of the Industry
Cynthia Waggoner, North America Operations Vice President of Snacks and Confections, Mondelēz International East Hanover, NJ
The State of the Industry: Re-thinking Manufacturing as a Core Competency and a Competitive Advantage
Despite the current environment of rising commodity costs, organizational cost pressures, environmental and compliance challenges, in the food industry, manufacturing can be a profession to ease those challenges. Manufacturing organizations have the capability to drive
significant business results with high quality and low cost. By focusing our organizations on basic fundamentals, lean principles and great leadership we not only can overcome our current challenges but also drive competitive advantage.
Salon 1AB
10:30 – 11:00 am Refreshment BreakSponsored by The Mennel Milling Company Ballroom Foyer
11:00 – 11:45 am General SessionSecond KeynoteMarjorie Troxel Hellmer, M.A., President, Cypress Research Associates, LLC Kansas City, MODreamspace: The Future of Commercial Bakery Equipment
Bakeries and suppliers positioned to thrive in the future are those that can most effectively identify and adapt to new technologies.Efficienciesrequiredduetopressuresofhighcommodity costs, compliance challenges and a changing workforce demand that bakery manufacturers and equipment suppliers work together to identify common equipment-related challenges and their possible solutions - some of which may not exist today. Industry research with bakers and suppliers reveals some of the key equipment challenges facing bakers today and the top rated solutions in areas including energy, sanitation/food safety, and technology/communication.
11:45 am – 1:00 pm LuncheonLunch SpeakerHoward Schnellenberger, Retired Football CoachSponsored by Mondelēz InternationalTo Believe Is to Be StrongSalon 3
1:00 – 2:30 pm Breakout Sessions1A: The Effect of Dies on Rotary Moulded Product
and Productivity Sam Pallottini, Dies Business Manager, Baker Perkins, Inc.Grand Rapids, MI
Is the die the most under-rated component in a rotary moulded cookie line? In a typical line no other piece of equipment has more impact on the properties of the finishedproductand,manywouldargue,ontheefficiencyof the line itself. The direct effect that the die has on the appearance of the finished product is obvious, but there are more subtle effects too: inaccurate weight control leads to waste, giveaway and packaging problems, poor release results in excessive extraction pressure causing wedging
5
and tailing and incorrect choice of materials and finishes can mean rapid wear and frequent stops for cleaning. With good design and manufacture all these problems can be avoided, but there is a lot more to achieving this than meets the eye. This session examines the various options open to cookie manufacturers when specifying a new die and considers the impact of each on performance and quality.
Pavilion I
1B: Sandwiching Technology Michael Fleetwood, Managing Director, Franz Haas Machinery of America, Inc.Richmond, VA
The goal of this presentation is to give a clear grasp of how sandwiching machines were developed and how they operate today. It will include a brief history of sandwiching technology from the first patents to the latest off the shelf technology. The two major kinds of machines, the stencil and the capper, will be discussed and compared in regards to operations, configurations, and capacities.
Pavilion I
2A: Pathogen Environmental Monitoring ProgramZhinong Yan, PhD, Senior Food Safety Scientist, Commercial Food Sanitation, LLCHarahan, LA
Outbreaks and food recalls for low-moisture foods due to pathogen contamination have become public health concerns. The new preventive control rule of the Food Safety Modernization Act (FSMA) requires more stringent science-based and proactive programs from the food industry. These trends will drive the biscuit and cracker food industry to re-evaluate their food safety programs. Although thermal treatment of biscuit and cracker products is a common control step to prevent microbiological contamination, post-process contamination can occur via the environment including equipment, utensils, ingredients, packaging materials or people. This presentation will discuss the importance and principle of a pathogen environmental monitoring (PEM) program, introduce the elements to develop a PEM program, and illustrate the zoning concept and the sampling sites for pathogens.
Pavilion II
2B: Packaging Machinery and the FSMAGlen Long, Chief Operating Officer, ADCO Manufacturing, Inc.Sanger, CA
Regardless of what form the FSMA (Food Safety Modernization Act) eventually takes, it will most certainly usher in a new era in sanitary practices for food producers. These sanitary directives will increase down time and reduce available production time. Baked goods manufacturers will face new cleanliness standards complicated by an erratic inspection process that promises to change the way B&CMA members manage their production facilities.
In this presentation, pro-active members will be exposed to a two-pronged strategy that will allow them to maximize yield from existing equipment that simply cannot be replaced in the short-term while learning tips on how to select proper vendors and equipment that will allow them to comply with FSMA directives at the least possible interruption to their businesses.
Pavilion II
3A: Creating Competitive Advantage through a “Lean” Bakery
John Childers, Deasy and Associates, Inc.Avon Lake, OHChristopher Deasy, Senior Solutions Analyst, Deasy and Associates, Inc.Avon Lake, OH
In the most basic sense, a process is a collective set of actions to accomplish a task. The ways through that process can be infinite and, at worst, a tour of wasteful practices. But what is waste? How do we know where to start? How does an area impact other continuous improvement? Finally, how can we create a permanent system and culture that changes organizational and individual behavior? Step in and start the journey.
Pavilion III
4A: Shelf Life, Packaging, and the Principles of Sustainability
Bill Statelman, MWV, Senior Lead EngineerRichmond, VA
In this presentation we will discuss product shelf life and what can affect the shelf life of cookies and crackers. We will also discuss the functions of packaging as well as some common biscuit and cracker package types. The topic of sustainability and how the principles of sustainability can be applied when looking at extending product shelf life will also be discussed. Two case studies will be examined.
Pavilion VI
4B: TBAPavilion VI
2:30 – 3:00 pm Refreshment BreakSponsored by Shaffer – A Bundy Baking SolutionBallroom Foyer
3:00 – 4:30 pm Breakout Sessions repeatedPavilion I, II, III and VI
6:00 – 10:00 pm Dinner at The College Basketball Experience
Join us for dinner, refreshments and games in this fun, interactive museum and sports venue. Enjoy plenty of interactive basketball games and challenge your colleagues in contests of skill. Please wear athletic shoes. Buses load at 5:30 pm and depart at 5:45 pm along Wornall Road outside The InterContinental Kansas City main entrance.
The College Basketball Experience
6
Tuesday, May 7, 20137:30 am RegistrationBallroom Foyer
7:30 am – 1:45 pm Product DisplayBallroom Foyer
7:30 – 8:00 am Morning CoffeeSponsored by Baker Perkins, Inc. Ballroom Foyer
8:00 – 9:30 am Breakout Sessions1A: Multi-Media Baking TechnologyMihaelos Mihalos, North America Snacks RD&Q - Process Development & Innovation Technology,Mondelēz InternationalEast Hanover, NJ
Baking is a critical unit operation in biscuit manufacturing: the high energy reaction phase maximizing chemical and physical transformations of raw dough into finished products. Traditional baking depends on Direct Gas Fired (DGF) or convection systems. Recently, radiant and microwave energy have been added to hybrid combinations of DGF and convection. These “multi-media” ovens permit effective control of the reactions that determine finished product attributes through decoupling of conduction, convection, radiant and dielectric heat transfer modes. Microwave, DGF and radiant heat mainly impacts structure, thickness and texture. Microwave and convection have the greatest effect on moisture and weight. Finally, color can be readily adjusted by radiant and DGF modes of baking. This approach to baking processes through multi-media ovens develops the understanding of the fundamental characteristics and interactions for baking reactions in terms of materials, process and product. It permits optimized process and oven designs through specific heat transfer data for scale up from pilot plant to production ovens.
Pavilion I
1B: Biscuit Checking: A Discussion of the Checking Mechanism and Process Prevention Techniques
Will Conway, Engineer, Mondelēz InternationalEast Hanover, NJJose Rodriguez-Rodriguez, Associate Engineer II,Mondelēz InternationalEast Hanover, NJ
Biscuit checking is a source of breakage that occurs after the biscuit is baked and packaged. Because the breakage occursafterthebiscuitisproduced,itcanbedifficulttomonitor this quality issue in real-time during production. As a biscuit bakes, moisture and stress gradients develop which will eventually reach equilibrium. How these gradients develop and equilibrate determine how much checking is caused. Optimizing processing parameters such
as baking profile and cooling rate minimize the formation of gradients and maximize pre-transition equilibration.
Pavilion I
2A: Robotic Loading of Unwrapped ProductsAlan Beehler, Vice President and General Manager, BluePrint Robotics, Inc.Longmont, CO
Utilizing robotic automation technologies in the handling of unwrapped food products can present many challenges to equipment suppliers and end users. Because food products and processes vary so widely, it is rare that one set of automation technologies will be useful across a large variety of product types (e.g. brittle crackers versus soft tortillas). In this breakout session, several product handling challenges and their associated product handling solutions will be discussed. These include the handling of jelly filled tarts,muffins,imitationcrab(surimi),brittlecrackers,tortillas and frozen hot cakes. Solutions for loading of unwrapped food products into wrappers, HFFS machines, cartons and trays will also be discussed.
Pavilion II
2B: Secondary Packaging Automation: Robotic Loading of Wrapped Products
Charles Muskat, National Sales Manager, Propack Processing and Packaging Systems, Inc.Beamsville, ON, Canada
Automating secondary packaging functions is a logical step in the improvement of overall packaging line throughput andefficiency.Themethodofroboticloadingusedforwrapped products is typically based on the type of final package to be produced. Final packages can include top-load cartons, end-load cartons, trays, or flexible packaging (flow-wrapping). This presentation will address robotic loading solutions for these different final package styles, which are the most common for the bakery industry.
Pavilion II
3A: Overview of Nutrition Standards for School Meal Programs
Douglas L. Marshall, PhD, Chief Scientific Officer, Eurofins Microbiology Laboratories, Inc.Fort Collins, CO
In 2012, a USDA final rule was published that details meal patterns and nutrition standards for the National School Breakfast and Lunch Programs. The rule is designed to align such standards with the Dietary Guidelines for Americans. Along with meeting child calorie requirements, the rule requires increases in the availability of fruits, vegetables, whole grains, and fat-free and low-fat fluid milk, while reducing the levels of sodium, saturated fat, and trans fat in meals. The goals of the rule are to enhance childhood health and help mitigate obesity. This presentation will highlight aspects of the rule that may have implications for B&CMA members.
Pavilion III
7
3B: What’s New with FSMADouglas L. Marshall, PhD, Chief Scientific Officer, Eurofins Microbiology Laboratories, Inc.Fort Collins, CO
Since the 2011 passage of the Food Safety Modernization Act, the U.S. Food and Drug Administration has issued two proposed rules in 2013. The first proposed rule titled “Preventive Controls for Human Food: Current Good Manufacturing Practice and Hazard Analysis and Risk-Based Preventive Controls for Human Food” will be the focus of this presentation. This rule generally applies to facilities that manufacture, process, pack or hold human food. The second rule titled “Standards for the Growing, Harvesting, Packing, and Holding of Produce for Human Consumption” has sections that may be relevant to attendees but will not be discussed in depth here.
Pavilion III
4A: What’s Cooking with ENERGY STARWalt Tunnessen, National Program Manager, ENERGY STAR, US Environmental Protection AgencyWashington, DC
The US EPA’s ENERGY STAR program offers a variety of tools that help cookie and cracker manufacturers improve their energy performance and reduce energy costs. These publicly available tools include the Cookie and Cracker Plant Energy Performance Indicator benchmarking tool, energy management and program guidance, and the recently released Energy Guide for Commercial Bakeries. To both motivate and reward sites implementing energy efficiencymeasures,ENERGYSTARoffersrecognitionforbest-in-class energy performance through ENERGY STAR Certification and to sites that achieve the ENERGY STAR Challenge for Industry goal of a 10% reduction in energy intensity. Since 2008, 17 cookie and cracker bakers have earned ENERGY STAR Certification for superior energy performance. This session will review relevant ENERGY STAR tools that can be used to reduce energy costs and enhance your sustainability efforts by lowering your company’s carbon footprint.
Pavilion VI
4B: 100 Percent Product: Building An Effective Materials Marketplace
Andrew Mangan, Executive Director, United States Business Council for Sustainable DevelopmentAustin, TX
Companies are increasingly thinking about the benefits and values of total material use and reuse throughout their facilities and surrounding communities. This strategy benefits their bottom lines and plays well with major distributors and supply chains. Cities around the country are also moving in this direction driven by some of the same things: scarcity, landfill avoidance and innovation. Buildinganefficientmaterialsmarketplacethateffectivelyengages companies, government and communities requires careful collaboration and planning. Learn how
this is being done across the U.S. in Chicago, Denver, Philadelphia, Austin, Kansas City and elsewhere, and how your company can participate or lead.
Pavilion VI
9:30 – 9:45 am Refreshment BreakSponsored by Blommer ChocolateBallroom Foyer
9:45 – 11:15 am Breakout Sessions repeatedPavilion I, II, III and VI
11:30 am – 1:30 pm Table Top Exhibition and Luncheon
Browse a showcase of the B&CMA Allied member’s latest products and services. A buffet lunch is provided as you learn about the latest innovations for the cookie and cracker industry.
Alameda Ballroom
1:45 – 3:15 pm Ask the Expert Production PanelKen Allen, Business Unit Manager, Bremner Food Group, Inc. Princeton, KY
Barbara Baumann, Senior Associate Principal Scientist, Mondelēz InternationalEast Hanover, NJ
Dave L. Braun, Vice President of Sales, The Mennel Milling CompanyFostoria, OH
Charles Weaver, Associate Principal Scientist, Mondelēz InternationalEast Hanover, NJ
Long-time industry leaders draw upon their hands-on experiencetoansweryourmostdifficultquestions.Learnquick tips, troubleshooting tactics and effective practices from seasoned mentors and colleagues.
Rooftop Ballroom
3:30 – 5:00 pm Women in the Industry Reception
Join us for this opportunity for women in the cookie and cracker profession to share ideas, network and promote the growth of women in the industry.
Rooftop Bar
8
Wednesday, May 8, 20137:30 am RegistrationBallroom Foyer
8:00 - 11:00 am Tours of Best Harvest Bakeries and Shick USA
Buses load at 7:30 am, 8:15 am and 8:45 am along Wornall Road outside The InterContinental Kansas City main entrance. Be sure to have your B&CMA badge. No cameras or open-toed shoes are allowed on the tours.
All buses will drop off passengers at the airport after the tour, and then return any remaining passengers back to The InterContinental Kansas City.
Visit the B&CMA Booth #5525
9
Alan Beehler Vice President and General ManagerBluePrint Robotics, Inc. 1801 Iron Horse Drive, Suite BLongmont, CO 80501ph: [email protected]
Alan Beehler has been involved in the development and deployment of robotic systems for all of his thirty year professional career. Although the majority of his work has been in the food packaging industry, he has also developed automation solutions for welding and cutting, precision assembly and high volume electronics manufacturing.
Mr. Beehler has gained a wide range of knowledge and experience developing and deploying high-speed vision-guided robotic systems for the food industry. He has held the positions of Mechanical Design Engineer, Project Manager, Director of Engineering, Director of Advanced Engineering Development, Director of Operations, and Vice President and General Manager. He holds a B.S. in Mechanical Engineering from Colorado State University.
Dave L. BraunVice President of SalesThe Mennel Milling Company128 W. Crocker Street, P.O. Box 806Fostoria, OH 44830ph: 419.435.8151 x 210fx: 419.436.5150
Dave L. Braun has been with Mennel for the past 31 years, holding positions in production, quality assurance and business development prior to moving into sales. He has led Mennel’s continuous improvement team for the past twelve years. He earned undergraduate and MBA degrees from the University of Findlay. He is currently an AACCI Board of Directors member, Secretary/Treasurer of the AACCI Cincinnati Section, an AACCI Foundation Board member, and a past chair, treasurer, and Advisory Board member of the AACCI Milling & Baking Division. In 2011 he received the Myron D. Baustian Award from the Milling & Baking Division. He is also a member of the Allied Advisory Committee and Education Committee of The Biscuit & Cracker Manufacturers’ Association and is a Board of Directors member of the Hancock County Humane Society.
Speakers
Ken AllenBusiness Unit ManagerBremner Food Group, Inc.1475 US Hwy 62 WestPrinceton, KY 42445ph: 270.365.5505 x517
Ken Allen is a graduate of Western Kentucky University with a Bachelor of Science degree in Industrial Engineering. He has worked in the automotive industry both in engineering and quality assurance before joining Ralcorp Food Group in 2009 as Quality Assurance Manager. While in this position, he played an instrumental role in improving food safety systems, achieving GFSI certification and incorporating quality management systems helping to change the culture of the business. Since then, he has assumed the role of Business Unit Manager over the graham cracker and cereal production lines where he oversees all activities related to production and processing. He is passionate about Continuous Improvement and Waste Reduction in the manufacturing process and has made considerable contributions in the areas of workplace organization, 5S, waste elimination, and improvements in process reliability.
Barbara BaumannSenior Associate Principal ScientistMondelēz International200 DeForest AvenueEast Hanover, NJ 07936ph: 973.503.3773fx: 973.503.3929
Barbara has worked for over 25 years at Mondelēz International/Kraft/Nabisco in product development. She began her career in the research organization as part of the texture and rheology group and then transitioned to product development. In her various assignments within the Product Development organization, Barbara has worked across the portfolio on intermediate moisture products, savory, and sweet goods focusing at different times, on innovation, productivity, and brand maintenance. She is responsible for the development and commercialization of several new products that have passed the test of time and are successfully in the market today, ten years after launch. Her areas of expertise include; seasoning applications, moisture management within baked goods, shredding technology, and starch technology.
10
John ChildersDeasy and Associates, Inc.257 Hermann DriveAvon Lake, OH 44012ph: [email protected]
John Childers has been a consultant for 28 years. He has consulted for over 320 organizations in the U.S., Canada, Europe and South America. He has trained over 250,000 people in industry, education, government and service organizations. Some of his clients include General Dynamics, U.S. Navy, DuPont, Smuckers, 3M and the U.S. Department of Commerce.
John spent fifteen years in a Fortune 100 company in engineering, quality, and executive positions. In 1984, he began his consulting career providing training in IPM, leadership, supervisory skills, team building, and executive coaching. Having personally studied with Dr. W. Edwards Deming, he has taught continuing education courses at Rutgers, SMU, William and Mary College, San Jose State, San Diego State, and the U. of Minnesota. He has an engineering degree from Purdue University and an MBA from the Kellogg School at Northwestern University.
Will ConwayEngineerMondelēz International 200 DeForest Avenue East Hanover, NJ 07936ph: 973.503.3782
William Conway is a Process Development Engineer at Mondelēz International leading the Applied Heat Transfer Research and Development Program for the Global Process Development team. He recently completed a B.S. in Chemical Engineering from Manhattan College and has worked in biscuit process development for six years. Mr. Conway’s current responsibilities include developing process analytical technologies to further development of global process specifications, as well as designing novel baking processes for increased throughput and control.
Christopher J. DeasySenior Solutions AnalystDeasy and Associates, Inc.257 Hermann DriveAvon Lake, OH 44012ph: 440.670.3561
Christopher J. Deasy is a Senior Solutions Analyst at Deasy & Associates that has spanned the globe in his attempt to build a culture of quality. With a background in social anthropology, statistics, operations and an international MBA, he brings a conglomerate perspective to ensure successful implementation and sustainability of quality systems.
Michael FleetwoodManaging DirectorFranz Haas Machinery of America, Inc.6207 Settler RoadRichmond, VA 23231ph: 804.222.6022
Michael Fleetwood has been with Franz Haas Machinery of America for twenty years and is currently the Managing Director. Prior to joining Haas, Michael worked for Simon Engineering, Spooner Vicars and British Aerospace after obtaining a B.Sc. in Mechanical Engineering Science from Salford University in the United Kingdom. During his career, he has held numerous positions in production engineering, design engineering, project management and sales. The majority of his time has been spent in the cookie, cracker and wafer industry covering all process activities from ingredient handling, through mixing, dough forming, baking and product handling. He is also a contributor to the B&CMA Cookie and Cracker Manufacturing Course 2nd edition textbook.
Dennis LoalboB&CMA Technical AdvisorDennis Loalbo7 Torino RoadManchester, NJ 08759ph: 848.227.3089
Dennis Loalbo began his career in 1965 in a hometown retail bakery. He graduated AIB’s 20-week Technical Baking Course in 1966, and earned Management Science credits from both Rutgers and Darden Universities. In 1968, Mr. Loalbo started with Sunshine Biscuits, LLC, where he worked two years in R&D and eight years in production. In 1978 he went to Thomas’ English Muffins andworked two years in production. He joined BurryBiscuits in 1980, which became Interbake Foods, LLC. He worked there for thirty years, with all that time spent in R&D. In 2010, Mr. Loalbo became the Technical Advisor for the B&CMA.
Glen LongChiefOperatingOfficerADCO Manufacturing, Inc.2170 Academy AvenueSanger, CA 93657ph: 559.875.5563
Glen Long is a packaging industry veteran. In addition to executive positions at several different machinery companies throughout his career, his industry credentials include service as Vice-Chairman, Chairman of the Board and Immediate Past Chairman for the Packaging Machinery Manufacturers Association. Mr. Long is also a past Board Member of the Refrigerated Foods Association and is currently serving on
11
managing leading edge, very complex technology development projects.
Mr. Mihalos joined Nabisco in 1988 as a Process Engineer in Biscuit Engineering and holds various U.S. patents for his development work. He has held a variety of technical positions in his 25 years at Nabisco/Kraft/Mondelēz International in areas such as Biscuit Process Engineering, Process R&D, Technical Services, Manufacturing Development, Pilot Plant, Growth Engineering, Global Biscuit Product Development (PD) and currently in North America Innovation. He is a recipient of the Kraft Foods 2011 Technical Leadership Award for Research, Development and Quality.
He spent time in biscuit manufacturing facilities understanding bakery biscuit operations and processing and currently continues to provide pilot plant and technical support in the area of process development for Innovation Platforms for cookies, crackers and snacks. He identifies and develops new processes and process technologies in support of the product development business plan and implements “Field Ready” technologies used in product/platforms. He has developed multiple process capabilities in innovative technologies and implemented this expertise to improve productivity, product quality, and commercialization of new products resulting in 60+ U.S. and international patent and pending patent applications. He provides process leadership by hosting a Process Development Community of Practice conference within Mondelēz International to share new technologies as well as brainstorming opportunities from the various business categories such as beverages, coffee, cheese, gum, candy, etc.
Mr. Mihalos is a member of the American Institute of Chemical Engineers, Institute of Food Technologists and both a member as well as certified by the American Chemical Society. Mihalos received a B.S. in Chemistry from Fordham University, and both a B.S. and M.S. in Chemical Engineering from Columbia University. He also edited the processing section in the 4th edition of “Baking Science and Technology” Volume II. Prior to joining Nabisco, Mihalos worked in both Research & Development and engineering as a chemical engineer for Colgate Palmolive in Jersey City, NJ.
Charles MuskatNational Sales ManagerPropack Processing and Packaging Systems, Inc.4902 Union RoadBeamsville, ON L0R 1B4Canada
Charles Muskat has been in packaging machinery sales since 1990 and has a wide range of application experience in markets that include bakery, confectionery, snacks, fresh produce, IQF meat & poultry, and dairy. His background includes sales of robotic loaders, horizontal and vertical cartoners, top-load cartoning, flow-wrappers, vertical form fill seal, combinational weighers, auger fillers, and belt & vibratory distribution conveyor systems.
PMMI’s Strategic Committee and its President’s Advisory Council. He is also a member of the Alliance for Innovation & Operational Excellence – Engineering Best Practices Committee on Sanitary Equipment Design.
Andrew ManganExecutive DirectorUnited States Business Council for Sustainable Development4425 S. Mopac, Building II, Suite 202Austin, TX 78735ph: 512.328.8795
Andrew Mangan is co-founder and Executive Director of the United States Business Council for Sustainable Development, the leading national business organization in creating cross-industry and public-private relationships to solve environmental and social challenges while improving its members’ bottom line.
He received a master’s degree from the Columbia University Graduate School of Journalism, where he also attended the School of International Affairs as an International Fellow. Prior to organizing the Business Council, he was President of Applied Sustainability, LLC; served as deputy commissioner for natural resources with the Texas General Land Office; workedas a congressional correspondent for the Associated Press; and commercially fished in Southeast Alaska.
Douglas L. Marshall, PhDChiefScientificOfficerEurofins Microbiology Laboratories, Inc.2000 Mackenzie CourtFort Collins, CO 80528
Dr. Douglas Marshall is Chief Scientific Officer, EurofinsMicrobiology Laboratories. His former positions include numerous academic administration and faculty appointments, cofounder and Director of the Food Safety Institute, LLC, and Contributing Editor for the peer-reviewed scientific journal Food Microbiology. He serves on the Board of Directors of the Institute of Food Technologists.
Mihaelos N. Mihalos North America Snacks RD&Q - Process Development & Innovation Technology Mondelēz International 200 DeForest Avenue East Hanover, NJ 07936 ph: 973.503.2168 fx: 973.503.3327
Mihaelos (Michael) Mihalos is a Senior Associate Principal Engineer of North American Region Biscuit R&D Group in Process Development for Mondelēz International. He is responsible for
12
Sam PallottiniDies Business Manager Baker Perkins, Inc. 3223 Kraft Avenue SE Grand Rapids, MI 49512 ph: 616.785.7628 fx: 616.784.0973
Sam Pallottini has been with Baker Perkins for 22 years in a career that has spanned all the major engineering functions in the company, including design, manufacturing, project management and field service. For the last ten years he has been involved in the design and manufacture of dies, initially as Product Manager but then moving on to manage all aspects of the business.
Mr. Pallottini has been responsible for a number of innovations in the die product range including ceramic coatings and plastic inserts. He has also overseen a significant expansion of Baker Perkins’ design and manufacturing facilities with the installation of an additional three multi-spindle engraving machines and a new coating facility. He spends a lot of time with customers using his vast experience of die design and engineering to advise them on die construction and materials and working with them on new product developments and process trouble-shooting. He holds a Bachelor’s Degree in Engineering and Physics and an MBA from Grand Valley State University and is an associate member of the American Society of Mechanical Engineers.
Jose Rodriguez-Rodriguez Associate Engineer IIMondelēz International 200 DeForest Avenue East Hanover, NJ 07936 ph: 973.503.3685
Jose Rodriguez-Rodriguez is an Associate Engineer at Mondelēz International working for the New Global Process research and development team. Over the last three years, Jose has been involved in a series of projects that have led him to attain technical expertise on post-conditioning, baking, molding and other biscuit manufacturing processes. Rodriguez has a B.S. in Chemical Engineering from the University of Puerto Rico with a specialization in bioprocess.
Howard SchnellenbergerRetired Football Coachc/o Keppler Speakers3030 Clarendon Boulevard, 7th FloorArlington, VA 22201ph: [email protected]
Howard Schnellenberger grew up primarily in Louisville, Kentucky and was a star tight end with the University of Kentucky, where he attended from 1952-56. He briefly played with the Toronto Argonatus of the Canadian Football League before going into coaching. He was an assistant at the University of Kentucky
from 1959-60, the University of Alabama from 1961-65, the Los Angeles Rams from 1966-69 and the Miami Dolphins from 1970-72 and 1975-78. The 1961, 1964 and 1965 Alabama teams won the national championship and the 1972 Dolphins are the only team in NFL history to have a perfect record, capping it with a victory in Super Bowl VII. His blazing success as an assistant led to him becoming a head coach.
His first head-coaching job was with the Baltimore Colts from 1973-74. In 1979, he took over a struggling University of Miami program and quickly turned the program around. Coach Schnellenberger promptly left Miami in the afterglow of his national championship to become the head coach of the Orlando franchise in the short lived United States Football League, but the franchise folded before playing a game. He then undertook probably the biggest challenge of his career, returning to the city in which he grew up to re-build the University of Louisville program, which had hit rock bottom. In the 1990 season, just his sixth with the Cardinals, U of L won the Fiesta Bowl in a 34-7 blowout over heavily favored Alabama. His presence at both Miami and Louisville continue to be felt to this day. In 1999, he returned to coaching, building a program from scratch at Florida Atlantic University. They became the first team to make the NCAA Division I-AA playoffs in their third season; reaching the national semifinals in 2003. The next season, FAU joined NCAA Division I-A and in 2007 won the Sun Belt championship and the New Orleans Bowl. In 2008 the Owls won the Motor City Bowl beating Central Mich. 24-21 to win back-to-back bowl games. Mr. Schnellenberger now serves as an “Ambassador At Large” for Florida Atlantic University.
Stacey SharplessPresidentThe Biscuit & Cracker Manufacturers’ Association6325 Woodside Court, Suite 125Columbia, MD 21046ph: 443.545.1645fx: 410.290.8585
Stacey Sharpless has been the President of the Biscuit and Cracker Manufacturers’ Association (B&CMA) since 2005. She has spent the last several years working to increase the Association’s educational programs including launching the web based version of the Entry Level Training Program, the webinar series and a Sustainability Working Group. Currently Ms. Sharpless is overseeing the production of the Intermediate Training Course, which will released in stages through the year. Prior to this Ms. Sharpless served as the Association’s Director of Education for eight years. Working with the Education Committee she oversaw the educational programs including the revision of the Correspondence Course and development of the Technical Conference program. Prior to B&CMA Ms. Sharpless worked in association management for a variety of organizations. She received a B.A. in Communication from The American University. Ms. Sharpless is an active Board member of Crosswood, Inc., an organization that operates several nonpublic schools in Maryland serving children with severe emotional and behavioral disabilities.
13
Bill Statelman MWVSenior Lead Engineer3026 Kenmore DriveRichmond, VA 23225ph: 804.444.7674
Bill Statelman’s work experience in the cookie and cracker industry includes commercialization and package development at Nabisco in East Hanover, New Jersey and Interbake Foods in Richmond, Virginia. While at Interbake Foods, he had a leading role in the development of sustainability efforts throughout the company. Bill is currently an engineer in the Center for Packaging Innovation at MWV in Richmond, Virginia.
Marjorie Troxel Hellmer, M.A.PresidentCypress Research Associates, LLC 5527 Oak Street Kansas City, MO 64113ph: 877.205.0212
Marjorie Troxel Hellmer is President and co-founder of Cypress Research Associates, LLC, a firm specializing in food industry research. Marjorie is a seasoned research professional with nearly twenty years of experience in business-to-business and consumer research. Her clients include food ingredient manufacturers, equipment manufacturers, and industry trade publications and associations. Marjorie has expertise in a wide variety of research methodologies including focus group facilitation, executive depth-interviewing and web-based research. Ms. Troxel Hellmer holds a Master of Arts degree in psychology with a specialization in applied research methodology from the University of Missouri-Kansas City. She is a long time member of the American Marketing Association.
Walt TunnessenNational Program ManagerENERGY STAR, US Environmental Protection Agency1200 Pennsylvania AvenueWashington, DC 20460ph: 202.343.9965
Walt Tunnessen is the National Program Manager for the U.S. EPA’s ENERGY STAR program for Industry, a voluntary government program that works with hundreds of businesses and organizations to reduce greenhouse gas emissions through improvedenergyefficiency.
Through ENERGY STAR, Walt leads initiatives with manufacturing sectors to identify energy management best practices and develop energy performance scoring systems. He is responsible for the EPA’s ENERGY STAR initiatives with food processing sectors.
Walt manages the development energy management guidance and resources for ENERGY STAR and is the EPA representative for U.S. TAG for the development of the ISO 50001 Energy Management Standard. In addition to responsibilities at ENERGY STAR, Walt coordinated the development of specific sub-parts for the Federal Mandatory Greenhouse Gas Reporting Rule.
Prior to joining the ENERGY STAR Program, Walt worked in the area of strategic environmental management, corporate environmental policy, and sustainability as a consultant, director of an NGO program, and at the President’s Council for Sustainable Development. Walt holds a MS form the Lally School of Management at Rensselaer Polytechnic Institute, a MSEL from Vermont Law School, and a BA from the University of Pennsylvania.
Cynthia Waggoner North America Operations, Vice President Snacks & ConfectionsMondelēz International200 DeForest AvenueEast Hanover, NJ 07936ph: 973.503.2000
Cynthia Waggoner has worked for Kraft/Mondelēz International for twenty-four years, held thirteen different positions and moved ten times. She started her career as a 2nd Shift Packaging Supervisor with General Foods in Battle Creek, Michigan. She spent seven years in Battle Creek performing a variety of jobs including Processing Supervisor, Operations Supervisor and BUM of #17 Building and the MHC. After Battle Creek, she became Plant Manager in Farmdale, Ohio, making cottage cheese and sour cream.
Next, she worked in Walton, NY as the Plant Manager of facility manufacturing cottage cheese and sour cream dips as well as managed a private fleet. She went next to Operations Manager for the South Great Lakes Area. Her primary responsibility was to assist facilities that had gaps in annual productivity targets which required her to travel virtually 100% of the time. As Operations Business Team Leader, she managed commercialization, engineering, productivity, quality and external manufacturing for businesses including the Meals Division supporting Stove Top, Minute Rice, Taco Bell and Its Pasta Anytime.
She has worked as Plant Manager in Cambridge, Maryland with brands A-1 and Grey Poupon, Atlanta Bakery with the Biscuit group, the Director of Manufacturing for Cereal and Bars in Tarrytown, NY and Senior Director of Customer Service and Logistics for Snacks and Cereal Sector. More recently, she has held the role of Operations Vice President of Grocery BU and presently holds the current position of North America Operations Vice President of Snacks and Confections.
Prior to Kraft, Ms. Waggoner spent six years in the U.S. Army as a Signal Officer (tactical communications), as a CompanyCommander and an Airborne Paratrooper. She has lived in three foreign countries (England, Turkey and Korea). She loves to travel and participate in high adrenaline activities.
In35yearsofmanagingand leadingpeople, sheaffirms thereis nothing more important, in any organization, than its people.
14
Charles WeaverAssociate Principal ScientistMondelēz International200 DeForest AvenueEast Hanover, NJ 07936ph: 973.503.2000
Charles Weaver has been with Nabisco/Mondelēz for over forty years. He spent the first twenty years of his career working in Atlanta, Philadelphia and Fair Lawn bakeries in Operations. He held numerous positions in mixing and baking including front line supervisor, department and shift manager. In 1992, he relocated to Corporate Headquarters in East Hanover and held positions in Technical Services, OTP and Commercialization. There his responsibilities included conducting trial work for new products, line extensions, productivity, technical problem solving and troubleshooting production lines. He has covered all biscuit manufacturing facilities in the USA, Canada and Mexico (internal and external co-mans). Recently, he spent two and half years as a member of the Performance Improvement Team setting foundational work at Mondelēz International’s internal biscuitfacilitiesintheUSAtohelpthemimprovetheirefficiency.
His present position is in RD&Q as an Associate Principle Scientist.
Zhinong Yan, PhDSenior Food Safety ScientistCommercial Food Sanitation, LLC301 Plantation RoadHarahan, LA 70123ph: 504.493.7989
Dr. Zhinong Yan is the Senior Food Safety Scientist at Commercial Food Sanitation (CFS), LLC. His responsibilities include performing scientific testing on commercial available cleaning technologies, chemicals, and procedures on equipment sanitation for bacteria reduction in food production including bakery and snack foods; strengthening intervention capabilities in food safety; serving customers with microbial and allergen concerns; and delivering scientific education/training programs for customers.
Dr. Yan has been working in microbiology and food safety over 25 years. His areas of focus are on the study of the prevalence, survival, cross contamination, and control of food borne pathogens including Listeria monocytogenes, and Salmonella in ready-to-eat and low-moisture foods and its processing environment. He has been actively involved in the development of pathogen and environmental monitoring programs for training food industry employees.
Dr. Zhinong Yan obtained his Bachelor and Master degree in Plant Pathology from China Agricultural University in 1988 and 1994, respectively. In 2000, he received his doctoral degree in Plant Pathology from Auburn University. Thereafter, he has been working in food safety area at the prestigious universities and conveyor belt manufacturers. In 2012, he joined CFS.
Sponsors(as of April 8, 2013)
ADM Cocoa
ADM Milling Company
American Engraving Corporation
Baker Perkins, Inc.
Barry Callebaut
Benchmark Automation
Berndorf Belt Technology USA
Blommer Chocolate
Bremner Food Group, Inc.
Butter Buds, Inc.
Comax Flavors
Compass Industrial Group
CPM Wolverine Proctor, LLC
D. Thomas and Associates, Inc.
Egan Food Technologies
Ellison Bakery, Inc.
F&S Engraving, Inc.
Formost Fuji Corporation
Franz Haas Machinery of America, Inc.
GOE/Amherst Stainless Fabrication
I.J. White Systems
Kliklok-Woodman
Lyons Magnus
The Mennel Milling Company
Mondelēz International
Mother Murphy’s Laboratories, Inc.
Oak State Products, Inc.
Packaging Products Corporation
Peerless Food Equipment
R.A Jones & Company
Reading Bakery Systems
Richmond Baking
Shaffer - A Bundy Baking Solution
Shick USA
Siemer Milling Company
Tiefenthaler Machinery Company, Inc.
Weidenmiller Company
Wire Belt Company of America
15
Tour of Shick USA
Shick USA4346 Clary Boulevard, Kansas City, MO 64130
816.861.7224www.shickusa.com
Shick welcomes B&CMA for a tour of their facility, where the latest in ingredient automation technology solutions are created, engineered and manufactured. The tour starts with a short presentation, followed by a peek into project management and engineering where you will see the resources required to supply an integrated system to food customers worldwide. Your next stop is in manufacturing to tour Shick’s sheet metal and machining areas and finally, you will see a live demonstration in the R&D lab, where frequent testing is conducted to learn about product and process characteristics prior to final project design. Questions are encouraged!
Upon your arrival, Shick invites you to sample our variety of snacks, coffee and juices to enjoy on the tour.
Shick’s HistoryShick was founded in 1956 as Shick Tube-Veyor Corporation by William F. Ungashick, an aeronautical engineer who possessed an exceptional skill for inventiveness. This led him to some of the first patents for pneumatic conveying equipment design. Today, under the leadership of the second generation of the Ungashick family, Shick is an industry leader in providing Integrated Solutions for Ingredient Automation.
Our beginnings were in the Baking Industry where Bakers wanted to focus on baking. Our goal was and still is to enhance each customer’s production process with economical solutions that provide accuracy, accountability and consistency in their process.
INNOVATION.INTEGRATION.EXECUTIONWednesday, May 8, 2013
Tour times: 8:00 am - 11:00 am
Driving Directions:From The InterContinental Kansas City to Shick USA(4346 Clary Boulevard, Kansas City, Missouri 64130)ALLOW 10 MINUTES DRIVING TIME
• HeadeastonWardParkwaytowardBroadway• ContinueontoVolkerBoulevard• ContinueontoSwopeParkway• TurnlefttowardElmwood• SharprightontoEmanuelCleaverIIBoulevard• TurnrightontoClaryBoulevard• Destinationwillbeontheleft
From Shick USA to Best Harvest Bakeries(530 S. 65th Street, Kansas City, Kansas 66111)ALLOW 10 MINUTES DRIVING TIME
• TurnrightontoEmanuelCleverIIBoulevard• TurnleftontoI-70West• SlightleftontoI-670West• MergeontoI-70West• Takeexit417andturnleftontoNorth57thStreet• TurnrightontoKawDriveandcontinueontoKS-32West• TurnleftontoS.65thStreet• Destinationwillbeontheright
16
Tour of Best Harvest Bakeries
Located in Kansas City, Kansas, Best Harvest Bakeries is a single-line, bun bakery which serves McDonald’s, Wendy’s, Winstead’s, Steakburgers and other restaurant organizations in the Great Plains market. The Company was started in 1999 in a facility that was built in 1984. Expansion plans are currently underway.
Principals at Best Harvest are Robert M. Beavers, Jr. and Chairman / CEO and Edward F. Honesty, Jr. President / ChiefOperationsOfficer.Bothhave a combined 90 years of
experience supporting the quick service restaurant industry.
We are pleased to have B&CMA as our guests. During your tour you will be shown our baking process, have an opportunity to meet some of our team, and learn about future plans for our organization. Your questions are welcome.
Wednesday, May 8, 2013Tour times: 9:00 am - 11:00 am
Driving Directions:From The InterContinental Kansas City to Best Harvest Bakeries(530 S. 65th Street, Kansas City, Kansas 66111)ALLOW 20 MINUTES DRIVING TIME
• HeadwestonWardParkwaytowardSunsetDrive• TurnrightontoRoanokeParkway• ContinueontoMadisonAvenue• ContinueontoSummitStreet• SlightrighttomergeontoI-35North• Takeexit2UtomergeontoI-670WesttowardI-70West/
Topeka, entering Kansas• MergeontoI-70West• Takeexit417for57thStreet• TurnleftontoN.57thStreet• TurnrightontoKawDrive• ContinueontoKS-32West• TurnleftontoS65thStreet• Destinationwillbeontheright
From Best Harvest Bakeries to Kansas City International Airport (MCI)(601 Brasilia Avenue, Kansas City, Missouri 64153)ALLOW 30 MINUTES DRIVING TIME
• HeadnorthonS.65thStreettowardRichlandAvenue• Takethe2ndrightontoKawDrive• TurnleftontoN.57thStreet• TurnrighttomergeontoI-70East/US-40Easttoward St. Louis• Takeexit418BonthelefttomergeontoI-635North, entering Missouri• Takeexit12AontheleftforInterstate29North/U.S.71 North toward KCI Airport/St. Joseph• MergeontoI-29North/US-71North• Takeexit13towardKCIAirport• ContinueontherampandmergeontoL.P. Cookingham Drive• ContinueontoInternationalCircle
Best Harvest Bakeries530 S. 65th Street, Kansas City, KS 66111
913.287.6300www.bestharvest.com
17
B&CMA Golf Outing
The Vander Heide Award is presented to the Correspondence Course Student who has achieved the highest grade point average in the Course for the last graduating year.
The first Vander Heide Award was presented in 1950 at the Annual Technical Conference.
Following are award winners over the last five years.
2012 Maribeth Maligaya Dare Foods Limited
2011 Nicole Schubert Kraft Foods Inc.
2010 Dawn Mazzaccaro Kraft Foods Inc.
2009 Christine Leyland Kraft Foods Canada
2008 Katie Cleary Kraft Foods Inc.
Vander Heide Award
Sunday, May 5, 20138:00 am, Shotgun Scramble Start
Shoal Creek Golf Course8905 Shoal Creek Parkway
Kansas City, MO 64157816.407.7242
www.shoalcreekgolf.com
Shoal Creek Golf Course, which opened in the fall of 2001, is ranked the #2 Public Golf Course in Missouri by Golf Week. This 6,950 yard par 71 golf property was sculpted by golf course architect Steve Wolfard, and offers a truly unique golfing experience for players of varying skill levels. This extraordinary design features breathtaking elevation changes and expansive landing areas that meander through some of the most picturesque terrain in the Northland.
Golfers can go high-tech with Shoal Creek’s Global Positioning System (GPS), which gives golfers the exact yardage to the flagstick as well as the contour of the green.
Price: $140 must be paid in advance to the B&CMA. The registration fee includes green fees, range balls, cart, continental breakfast and box lunch (No metal spikes; no denim; collared shirts required).
Club Rentals: Call Shoal Creek directly at 816.407.7242. Rentals are $25/set.
Transportation will be provided to and from the course. The bus will load at 6:15 am from the hotel main entrance and depart at 6:30 am.
18
Allied Advisory CommitteeDennis Gunnell Chair, Formost Fuji Corporation
Dave Braun The Mennel Milling Company
Paul Lattan Sosland Publishing
Angie Monical Siemer Milling Company
Shawn Moye Reading Bakery Systems
Rick Parrish Franz Haas Machinery of America, Inc.
Jim Olsen POWER Engineers, Inc.
Vince Tamborello Benchmark Automation
Werner Wittmann GEO/Amherst Stainless Fabrication
David Woollard tna North America, Inc.
Committees Committees
Monday, May 6, 20136:00 – 10:00 pm
The College Basketball Experience1401 Grand Boulevard
Kansas City, Missouri 64106816.949.7500
www.collegebasketballexperience.com
Located in Kansas City’s Power & Light District, The College Basketball Experience is not a museum. It is a high-energy, interactive venue where both casual and hard core fans can immerse themselves in the game of college basketball, featuring the National Collegiate Basketball Hall of Fame. In the Hall of Fame visitors learn about the great players and coaches who have made significant contributions to men’s collegiate basketball.
B&CMA will have exclusive access to the facility where attendees will enjoy a buffet-style dinner, cocktails, exciting games and prize drawings. Hands-on exhibits throughout the facility will place attendees in electrifying game-like situations, from sinking the game-winning shot to announcing the play-by-play action from the ESPNU broadcast desk.
If driving, public garage parking is available next to the building (venue has no parking). Late-nighters can stay after the event to explore the many restaurants and sports bars across the street in the Power & Light District. Plenty of cabs are available in the area to return you back to the hotel after hours.
Shuttle service to and from the event will be provided. Buses load at 5:30 pm and depart at 5:45 pm along Wornall Road outside The InterContinental Kansas City main entrance. Please wear athletic shoes.
B&CMA welcomes you for games, dinner and fun at
The CollegeBasketball Experience
19
Committees
Education CommitteeRich McFeaters 2013 Committee Chair, Mondelēz International
Barbara Baumann Mondelēz International
Dave Braun The Mennel Milling Company
Domenic Cassone Mondelēz International
Jon Ellis Ellison Bakery, Inc.
Ray Frawley Mondelēz International
Dennis Loalbo The Biscuit and Cracker Manufacturers’ Association
Cynthia Maksym Bremner Food Group Canada
Jim Manns Mondelēz International
Jim McBride Schulze & Burch Biscuit Company
Vince Tamborello Benchmark Automation
Otis Thaxton Bremner Food Group, Inc.
Sunday, May 5, 201311:00 am – 3:00 pm
Put on your sneakers and join us for a culinary walking tour of Kansas City, where you’ll eat your way through the historic and trendy Crossroads neighborhood. Enjoy six different stops along the tour featuring samples of sandwiches, entrees, desserts, cocktails and other creations prepared by some of the city’s best chefs. There will be plenty of food to make your lunch from this tour. The tour finishes at 2:00 pm, after which you’ll have an hour to shop and explore the neighborhood.
Non-alcoholic and vegetarian options are available on this tour, but it unfortunately cannot accommodate certain dietary restrictions. Please indicate on your registration form if you have special needs or dietary restrictions.
This tour is limited to 25 people on a first-come, first-served basis, so be sure to book soon. This is a walking tour, so please wear comfortable shoes and be prepared for inclement weather, if necessary.
Price: $80 per personTour duration: approximately 4.5 hours, rain or shine.Includes transportation and food samples.
Bus loads at 10:30 am and departs at 10:45 am from the main entrance of the hotel.
Return bus departs at 3:00 pm from the Lulu’s Thai Noodle Shop parking lot to return to the InterContinental Kansas City around 3:15 pm.
Taste of Kansas City Tour
20
InterContinental Kansas City Floor Plans
PAVILION LEVEL
CONFERENCE LEVEL
ROOFTOP LEVEL
BALLROOM LEVEL
21
Exhibitors
ADCO Manufacturing, Inc.
ADM Cocoa
ADM Milling Company
American Engraving Corporation
Ashworth Bros., Inc.
The Austin Company
Baker Perkins, Inc.
Barry Callebaut
Benchmark Automation
Berndorf Belt Technology USA
Biomist, Inc.
Blommer Chocolate
Blueprint Automation
Bosch Packaging Technology, Inc.
Bradman Lake, Inc.
Butter Buds, Inc.
Campbell Wrapper Corporation
Clasen Quality Coatings
CM - OPM SpA
Comax Flavors
Compass Industrial Group
CPM Wolverine Proctor, LLC
Dakota Specialty Milling, Inc.
DSM Food Specialties USA, Inc.
Edlong Dairy Flavors
Egan Food Technologies
F&S Engraving, Inc.
Flavorchem Corporation
Formost Fuji Corporation
Franz Haas Machinery of America, Inc.
GOE/Amherst Stainless Fabrication
Heat and Control
Hosokawa BEPEX GMBH
Houdijk Holland
I.J. White Systems
Kliklok-Woodman
Lyons Magnus
The Mennel Milling Company
Mother Murphy’s Laboratories, Inc.
Naegele, Inc. Bakery Systems
Par-Way Tryson Company
Peerless Food Equipment
Propack Processing and Packaging Systems, Inc.
Prova, Inc.
Radio Frequency Company, Inc.
R.A Jones and Company
RDS Engineering
Reading Bakery Systems
Reading Thermal
Sandvik Process Systems, LLC
Selas Heat Technology Company, LLC
Shaffer - A Bundy Baking Solution
Shick USA
Siemer Milling Company
Sosland Publishing
Spooner Vicars Bakery Systems, Inc.
Tiefenthaler Machinery Company, Inc.
tna North America, Inc.
Weidenmiller Company
Wirebelt Company of America
Zeppelin Systems USA, Inc.
(as of April 8, 2013)
22
B&CMA 2013 Technical Conference Registration FormRegister on-line at www.thebcma.orgMail or fax form and payment to: B&CMA, Attn: Technical Conference 6325WoodsideCourt,Suite125,Columbia,MD21046•ph:443.545.1645•fx:410.290.8585Questions? ContactKerryKurowskiat443.545.1645•Email:[email protected]
Conference Attendee – Full Name for Attendee List Professional Title
Nickname for Badge, if different
Company
Company Mailing Address
City, State, Zip Code or Country/Postal Code
Work Telephone # (Please include area and/or country codes) Fax # (Include area and/or country codes) E-Mail
l Please check here if you have a disability and require special accommodations to participate.
Conference Registration Feesl I will participate in the Wednesday Best Harvest Bakeries Tour l Need transportationl I will participate in the Wednesday Shick USA Tour l Need transportation l This is my first Technical ConferenceYes, I am a l First Time Attendee l Current Correspondence Course Student and will attend the Conference for 25% off. (Check appropriate 25% off registration category. See registration discounts below for full details.)
To register for the Conference, your company must be a member for the 2013 calendar year.
Postmarked on or before Friday, April 19, 2013: Full One Day Please *25% Off Conference Only Indicate Day Full ConferenceBaker l$500 l$275 M T W l$375* International l$750 l$400 M T W l$560*Allied l$600 l$315 M T W l$450*Guest l$200 l$200 M T W N/AInternational Guest l$300 l$300 M T W N/A
Name of guest registrant (spouses and significant other only)
Postmarked after Friday, April 19, 2013: Full One Day Please *25% Off Conference Only Indicate Day Full ConferenceBaker l$550 l$275 M T W l$410*International l$800 l$400 M T W l$600*Allied l$650 l$315 M T W l$485*Guest l$200 l$200 M T W N/AInternational Guest l$300 l$300 M T W N/A
Name of guest registrant (spouses and significant other only)
Golf FeeSunday, May 5, 2013 (8:00 am tee off, shotgun start)l Golf Outing - $140 lGolf Outing (Guest) - $140 Please complete golf form. Golf available only to registered B&CMA Attendees and Guests.
Taste of Kansas City TourSunday, May 5, 2013 (10:45 am - 3:15 pm)l $80 l$80 (guest) includes transportation and lunch
Total Registration and Event Fees: $ _____________(All registration and event fee amounts are in U.S. currency. The registration form must be mailed/faxed with payment to B&CMA.)
lCheck enclosed (made payable to B&CMA)lPay by credit cardlMastercard lVISA lAmerican Express lDiscover
Card Number
Expiration Date Security Code
Mailing address of card (check if address is same as registration l)
Name as it appears on your card
Signature
*Registration discounts are available only to First Time Attendees and current Correspondence Course Students. Discounts are off the Full Conference rates only. Attendees may have only one registration discount, either First Year Attendee or Correspondence Course Student.Cancellations postmarked or faxed on or before Friday, April 19, 2013 are entitled to a full refund. Cancellations after this date will be subject to a 25% penalty fee off the total of the registration and event fees. Sharing a single registration is prohibited but complete substitutions may be made without penalty. Individuals who do not attend or fail to cancel are not eligible for a refund.Attendance at the B&CMA Technical Conference is only available to member company employees of the B&CMA. Employees must register using either the Baker, International or Allied category. The Guest or International Guest categories are only for spouses or significant others. No non-member consultants or industry colleagues/contacts allowed.
23
OfficersBill Quigg Chairman
Stacey S. Sharpless President
Rich Koulouris First Vice Chairman
Dave Van Laar Second Vice Chairman
Todd Wallin Treasurer
Kathy Kinter Phelps Secretary
Board of DirectorsKevin Boyle Schulze & Burch Biscuit Company
Sam H. Campbell IV Chattanooga Bakery, Inc.
Albert “Bud” Cason Bud’s Best Cookies, Inc.
Jay Cooper Mondelēz International
Miguel MorenoFehr Foods, Inc.
Brad CashawKellogg Company
Michael D. HoppNewly Weds Foods
Rich KoulourisBremner Food Group, Inc.
Brent KunimotoDiamond Bakery Company Limited
Kevin McDonoughInterbake Foods, LLC
Bill QuiggRichmond Baking
Dave Van LaarOak State Products, Inc.
Todd WallinEllison Bakery, Inc.
About the B&CMAThe Biscuit and Cracker Manufacturers’ Association
is a 112-year-old full service international trade organization representing the entire spectrum of companies in the manufacturing of biscuits
and crackers and the suppliers to the baking industry.
B&CMA StaffStacey S. Sharpless President
Kathy Kinter Phelps Membership and Student Relations Manager
Kerry A. Kurowski Education and Meetings Manager
Dennis Loalbo Technical Advisor
Vanessa Vial Entry Level Training Program Manager and Administrative Assistant
2013 Officers, Directors and Staff
24
Program at a Glance www.thebcma.org
Sunday, May 5, 20138:00 am B&CMA Annual Golf OutingGolf balls provided by Baker Perkins, Inc.Golf hats provided by Shick USAGolf beverage cart sponsored by Reading Bakery SystemsThe bus will load at 6:15 am from the hotel main entrance and depart at 6:30 am.Shoal Creek Golf Course
11:00 am - 3:00 pm Taste of Kansas City Tour Bus loads at 10:30 am and departs at 10:45 am from the main entrance of the hotel.
5:00 – 6:00 pm RegistrationBallroom Foyer
6:30 – 7:30 pm Welcome ReceptionRooftop Ballroom
Monday, May 6, 20137:30 am RegistrationBallroom Foyer
7:30 am – 4:30 pm Product DisplayBallroom Foyer
7:30 – 9:00 am Morning CoffeeSponsored by Franz Haas Machinery of America, Inc. Ballroom Foyer
8:00 – 8:45 am First Year BreakfastBy invitation onlyRooftop Bar
9:00 – 10:30 am General Session•Welcome•ApeekatB&CMA’sWire-CutLesson•VanderHeideAwardCeremony•TheChairman’sAwardforSafety Excellence Ceremony• TheStateoftheIndustry:Re-thinking Manufacturing as a Core Competency and a Competitive Advantage Cynthia Waggoner, Mondelēz International
Salon 1AB
10:30 – 11:00 am Refreshment BreakSponsored by The Mennel Milling Company Ballroom Foyer
11:00 – 11:45 am General Session• SecondKeynote:Dreamspace:TheFuture of Commercial Bakery Equipment Marjorie Troxel Hellmer, M.A., Cypress Research Associates, LLC
11:45 am – 1:00 pm Luncheon• ToBelieveistoBeStrong Howard Schnellenberger, Retired Football Coach
Sponsored by Mondelēz InternationalSalon 3
1:00 – 2:30 pm Breakout Sessions1A: The Effect of Dies on Rotary Moulded Product and Productivity
Sam Pallottini Pavilion I1B: Sandwiching Technology
Michael Fleetwood Pavilion I2A: Pathogen Environmental Monitoring Program
Zhinong Yan, PhD Pavilion II2B: Packaging Machinery and the FSMA
Glen Long Pavilion II3A: Creating Competitive Advantage through a “Lean” Bakery
John Childers and Christopher J. Deasy Pavilion III4A: Shelf Life, Packaging, and the Principles of Sustainability
Bill Statelman Pavilion VI4B: TBA Pavilion VI
2:30 – 3:00 pm Refreshment BreakSponsored by Shaffer- A Bundy Baking SolutionBallroom Foyer
3:00 – 4:30 pm Breakout Sessions repeatedPavilion I, II, III and VI
6:00 – 10:00 pm Dinner at The College Basketball ExperienceBuses load at 5:30 pm and depart at 5:45 pm along Wornall Road outside The InterContinental Kansas City main entrance.The College Basketball Experience
Tuesday, May 7, 20137:30 am RegistrationBallroom Foyer
7:30 am – 1:45 pm Product DisplayBallroom Foyer
7:30 – 8:00 am Morning CoffeeSponsored by Baker Perkins, Inc. Ballroom Foyer
8:00 – 9:30 am Breakout Sessions1A: Multi-Media Baking Technology Mihaelos Mihalos Pavilion I1B: Biscuit Checking: A Discussion of the Checking Mechanism and Process Prevention Techniques
Will Conway & Jose Rodriguez-Rodriguez
Pavilion I2A: Robotic Loading of Unwrapped Products
Alan Beehler Pavilion II2B: Secondary Packaging Automation: Robotic Loading of Wrapped Products
Charles Muskat Pavilion II3A: Overview of Nutrition Standards for School Meal Programs
Douglas L. Marshall, PhD Pavilion III3B: What’sNewwithFSMA
Douglas L. Marshall, PhD Pavilion III4A: What’sCookingwithENERGYSTAR
Walt Tunnessen Pavilion VI4B: 100 Percent Product: Building An Effective Materials Marketplace
Andrew Mangan Pavilion VI
9:30 – 9:45 am Refreshment BreakSponsored by Blommer ChocolateBallroom Foyer
9:45 – 11:15 am Breakout Sessions repeatedPavilion I, II, III and VI
11:30 am – 1:30 pm Table Top Exhibition and LuncheonAlameda Ballroom
1:45 – 3:15 pm Ask the Expert Production PanelRooftop Ballroom
3:30 – 5:00 pm Women in the Industry ReceptionRooftop Bar
Wednesday, May 8, 20137:30 am RegistrationBallroom Foyer
8:00 - 11:00 am Tours of Best Harvest Bakeries and Shick USA
Buses load at 7:30 am, 8:15 am and 8:45 am along Wornall Road outside The InterContinental Kansas City main entrance. Be sure to have your B&CMA badge.
All buses will drop off passengers at the airport after the tour, and then return any remaining passengers back to The InterContinental Kansas City.
