Milling & Baking News - April 1, 2008 - 4

Hall of Fame committee
CHAIRMAN
* Byron Baird
MEMBERS
* John Del Campo
* Bill Hoover
* Harold Jaffee
* Ken Peck
* Chuck Roland
* Ed Stigler
* Gary Brodsky
* Bill McCurry
* Tony Oszlanyi

Hall of Fame classes
CLASS OF 2008
* Samuel B. Thomas (baking)
* Charles T. Meyer (baking)
* Charles Matthaei (baking)
* Otto Rohwedder (equipment manufacturing)
* Charles Fleischmann (ingredient technology)
* Victor Marx (industry service)
CLASS OF 2007
* Dean and Betty Arnold (baking)
* R.L. Nafziger (baking)
* John Paterakis (baking)
* Lorenzo and Roberto Servitje Sendra (baking)
* Thomas Belshaw
(equipment manufacturing)
* Ron, Miles and Steve Jones
(ingredient technology)
* Dr. Bill Hoover (industry service)
CLASS OF 2006
* Ninnie L. Baird and family (baking)
* Margaret Rudkin (baking)
* Charles Lubin (baking)
* William and Joseph Flowers (baking)
* William Entenmann (baking)
* Catherine T. Clark (baking)
* Russell Bundy (equipment manufacturing)
* Harold H. Stewart
(equipment manufacturing)
* C.J. Patterson (ingredient technology)
* Ray Thelen (ingredient technology)
* Morton I. Sosland and family
(industry service)
* Ernst J. Pyler (industry service)
* William Edgar Long (industry service)

22 / April 22, 2008

Milling & Baking News

Wide range of contributions
marks 2008 Hall of Fame class

S

ix members joined the
American Society of Baking's Hall of Fame this
year, pushing the total number
to 26 since the Hall of Fame
opened in 2006 at AIB International in Manhattan, Kas. This
year 's inductees were honored in March at the A.S.B.'s
BakingTech 2008 in Chicago.
Their contributions spanned
centuries.
"The Baking Hall of Fame
was created to recognize the entrepreneurial spirit of those individuals that have profoundly
impacted our industry," said
George A. Poulos, A.S.B. chairman, at the ceremony. "It is dedicated in appreciation to all who
contribute countless hours of
time and energy in the creative
pursuit of baking.
"The hall is intended to serve
as a source of inspiration."
Inspiration came in 1868 from
inductee Charles Fleischmann.
He revolutionized the baking
industry through compressed
yeast that he sold commercially,
a move that not only started the
company that bears his last name
but also played a role in the nation's westward expansion.
While pioneers headed west,
back east Samuel Bath Thomas
opened a bakery in New York
in 1880. Thomas offered English
Muffins, a round, single-serve
portion of coarse-grained, yeast-

raised dough. Today, Thomas'
English Muffins is a nationally
recognized brand.
By 1924, the baking industry
needed a national organization, leading to the creation of
the American Society of Bakery
Engineers, now known as the
American Society of Baking. Inductee Victor E. Marx was elected the first secretary-treasurer
and administrator, a position he
held for 37 years. Membership
grew from 103 to 3,312 during
that time.
Also in the 1920s, baking history was made by inductee Otto
Rohwedder. He successfully
installed his bread slicer at the
Chillicothe (Mo.) Baking Company on July 7, 1928.
Following World War II,
Meyer's Bakery became a progressive force in the industry
through its use of TV advertising, packaging promotions, employee benefits and brown 'n
serve baking technology. Company founder Charles Meyer
became a Hall of Fame member
this year.
Through the last half of the
20th century, Roman Meal
brand bread featured and increased awareness of whole
grains in bread, a baking strategy that thrives today. Inductee
Charles Matthaei was a driving force behind Roman Meal's
healthy eating plan.
bakingbusiness.com / world-grain.com
http://www.bakingbusiness.com http://www.world-grain.com
Milling & Baking News - April 1, 2008

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