Milling & Baking News - September 1, 2015 - 37

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better quality wheat harvested in future years.
Much of the 2015 crop seemed destined for the feed market.
This year's supply and demand situation for soft red winter wheat provides an indication of just how much
food-quality wheat was required to

Grain and Milling Management

five-year average. This would be out
of an estimated supply of 562 million
bus based on a 2015-16 carry-in of 153
million bus, a 2015 crop estimated at
369 million bus and 2015-16 imports
forecast at 20 million bus.
Through all, millers voiced confidence they will be able to provide

Millers with facilities located in the worst afflicted areas
have had to reach out to adjacent and even distant
territories to secure wheat, old crop or new crop, with
requisite quality.
meet expected demand. The U.S. Department of Agriculture's forecast use
of soft red winter wheat for food this
year was 156 million bus, down 4 million bus from 2014-15 and compared
with 154 million bus as the recent

soft flour users with the quality supply they need.
"We have no quality issues that we
can't handle," one miller said. "We
have had no complaints from bakers.
We will make it work." MBN

Merchandising

Nature's Bakery to sponsor Danica
Patrick during 2016 NASCAR season
RENO, NEV. - Nature's Bakery, an
on-the-go snacks and food brand offering a line of fig bars, has partnered
with Stewart-Haas Racing to become
the primary sponsor of Danica Patrick
and the No. 10 team in the NASCAR
Sprint Cup Series beginning with the
2016 season. The Reno-based company's tagline, "Energy for Life's Great

Journeys," will adorn Ms. Patrick's
No. 10 Chevrolet SS for 28 races during the 2016 season.
Nature's Bakery was founded in
2010 by the father-and-son duo of
Dave and Sam Marson with a mission of making convenient, on-the-go
snacks that complement health-conscious living and active, everyday lifestyles.
"Danica Patrick is one of the most fit
and health-conscious drivers in all of
racing and she embodies the Nature's
Bakery customer," said Dave Marson, founder of Nature's Bakery. "We
make great products that complement
bakingbusiness.com / world-grain.com

Danica's lifestyle and the always onthe-go environment in which she
competes. Nature's Bakery provides
'Energy for Life's Great Journeys' and
we're very proud to embark upon this
NASCAR journey with Danica and
Stewart-Haas Racing."
Ms. Patrick called it an honor to represent Nature's Bakery. She previously
was sponsored by
GoDaddy.
"They have ambitious goals and
they're going to
rely on me and everyone at StewartHaas Racing to deliver," she said. "I
have ambitious goals, too. It's why I
came to NASCAR and, specifically, to
Stewart-Haas Racing. There's still a lot
I want to achieve in this sport, and I'm
looking to continue my professional
journey with a brand as determined
as I am."
Nature's Bakery will become one
of the smallest primary sponsors in
NASCAR, with fewer than 500 employees in the United States. Other
food and beverage companies who
sponsor NASCAR drivers include
General Mills, Inc., Burger King, McDonald's, Mars, PepsiCo, Subway and
5-hour Energy. MBN

Award Winning Pastry Chef
Takes Wedding Cakes To A
Ro c k y M o u n ta i n H i g h
Dennis Meyer started in the pastry business
as a clean-up kid at age 15. Who would have
guessed that 40 years later, this same
hard-working kid would become an award
winning pastry chef with the best place in
Denver to get a wedding cake?
Meyer, an Indiana native, is the proud
owner of Das Meyer Fine Pastry Chalet in
Arvada, Colorado-voted best wedding cakes
in a Denver poll several years in a row.
Though Das Meyer offers a variety of
pastries and cakes for all occasions, they
specialize in wedding cakes, and make over
1,000 wedding cakes per year.
"The whole family is involved in the
wedding business," said Meyer. "My wife
Elaine and two daughters, Hillary and
Rachel work with the customers; son
Zachary works as a cake decorator; and two
granddaughters have joined the business as
well. Meyer stated that his success starts with
great personalized service, high quality and
attention to the details. It has helped the
business gain the great reputation it has today.
Each Saturday, future brides can come to an
open house to sample a multitude of
wedding cakes, and can watch every aspect of
a cake's creation. "With all this variety, taste
is everything," said Meyer. "I use B&V®
flavor from International® Bakers Services
(IBS) in most of our cakes. The BLOV®
flavor is excellent in our home-made butter
cream." He also uses the CINNA-BUTTER
in their cinnamon rolls and a whole
spectrum of flavors in their gourmet cookies.
Meyer likes to use IBS flavors because they
always offer a natural tasting flavor with no
artificial edge. "In this business, a good
name is earned-not purchased," said
Meyer. "You have to earn repeat business in
the service and quality you provide."
If you want flavors that keep your customers
coming back time after time, turn to
International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at 800-345-7175, by
fax at 574-287-7161, or visit our website at:
www.internationalbakers.com.
International Bakers Services, 1902 North
Sheridan Ave., South Bend, Indiana 46628.
Milling & Baking News XSeptember 1, 2015 / 37

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Milling & Baking News - September 1, 2015

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