Milling & Baking News - March 1, 2016 - 17

Industry Activities

SOMETIMES IT'S
WHO YOU KNOW

Wheat industry weighs in
with wide-ranging 'wish list'
KANSAS CITY - Representatives
spanning the entire wheat chain took
part in a forum focused on the future
during the Wheat Quality Council annual meeting held Feb. 17 at the Embassy Suites hotel in Kansas City.
Asked by Ben Handcock, executive director of the W.Q.C., to develop a "wish list" for the future of the
wheat industry, the panelists - breeders, producers, millers and bakers -
weighed in with a wide range of ideas.
Neal Fisher, administrator for the
North Dakota Wheat Commission,
said he would like to see
earlier analysis of wheat
varieties and suggested
the best program might
be one that includes all
breeding programs. He also noted that
partnerships with private industry
will be important going forward with
new technologies.
Mike Schulte, executive director of
the Oklahoma Wheat Commission,
stressed the need for education.
"We need to continue to tell the story of quality," Mr. Schulte said. "Having people with social media savvy to
get the message out is important."
He said it's important to make people
aware of the qualities and consistencies
the wheat industry is striving for.
"I'd like to see us as an industry get
on the same page with standards, parameters that has everybody trying to
achieve the same goals," he said.
Royce Schaneman, executive director of the Nebraska Wheat Board,
agreed that quality is important. He
also urged those in attendance to look
for ways to find consistency in wheat
surveys across state borders. Doing so,
he said, may lead to more unification
across the industry.
For Brian Walker, technical services
manager at Miller Milling, communication is key.
"We need to keep talking," he said.
"When we talk about the consolidation of the industry, there are fewer
bakers, millers, but there are more
and more products. With clean label,
organic and all the things, who knows
what we'll be talking about in (the future). ... The key thing is we listen to
each other and we're addressing these
things. So I'd like to see us continue to
learn from each other about our technologies."
Likewise, Terry Selleck, director of
milling quality assurance at Bay State
bakingbusiness.com / world-grain.com

Milling, put cooperation and communication atop his "wish list."
He urged the W.Q.C. to look for
ways to expand its footprint, mentioning cooperative efforts with international groups as a possible avenue for
growth. Given the opportunity to address any issue with "all the money in
the world," Mr. Selleck said he'd focus
on wheat disease.
"If I had a wish list and all the money in the world, the one thing I would
want is wheat that is disease resistant,"
he said. "Especially vomitoxin, which
is a big one right now for
us. If the milling industry didn't have to worry
about vomitoxin, it would
take about 50% of our
headaches away, at least on my side."
Len Heflich, vice-president of
quality systems for Bimbo Bakeries USA, spoke highly of what the
W.Q.C. is doing.
"This is a very special meeting,"
he said. "We do things that no other
group in this country does. We give
breeders feedback, data so they have
information on their varieties and
know what to release. We are the conscience and barometer of the wheat
quality in this country."
But he also sees room for improvement.
"We need to work on our database
to collect all the information on the
test results and then use them to create
reports," he said. "Right now we have
three different systems, and some of
them are not maintainable. Like most
computer systems, they become obsolete. We need a maintainable database
that we can use to sustain us in the
future. It needs to be integrated from
three into one."
Dave Katzke, senior technology
manager at General Mills, agreed with
Mr. Heflich in espousing the value of
the W.Q.C.
"We are all here to try and make
the wheat industry a healthy industry from end to end," he said, adding
that the passion of the W.Q.C. is unmatched.
Mr. Katzke's wishes were to continue and grow the annual wheat crop
tours and to strengthen the end-to-end
participation within the W.Q.C.
"We're weaker on the baker side,
and we're weaker on the producer
side," he said. "We'd like to see greater
participation on both ends." MBN

hile planning to earn both a
master of science and doctorate
degree in biology, Norman Fox wanted
something to do "on the side." His "something on the side," was the Donut Den
which turned into a 33-year success.
When Norman decided to open a
doughnut shop, a friend, Herb Stewart,
introduced him to Oliver Harlow, founder
of Honey Flush Donuts, a 40-store chain.
Stewart and Harlow helped Norman open
the Donut Den, in July, 1973, in Nashville,
Tennessee. "Oliver Harlow not only
inspired, but gave me valuable practical
advice," said Norman.
Harlow started using International®
Bakers Services (IBS) flavorings in the
1960s, and suggested that Norman do the
same. He highly recommended
Cinnamon-Butter Blend. Today, that flavor
is the secret ingredient in the Donut Den's
Apple Fritters-their most popular product. "There is no other type of cinnamon
flavoring that makes the product taste this
good," stated Norman.
Consistency is the key to success in
any business. Maintaining a core product
line and keeping up with new trends keeps
regular customers coming back and
attracts new customers as well. "Another
secret to help ensure consistent quality is
our own Harold Graves, the cook for the
Donut Den for over 30 years," Norman
stated. But he attributes his 33 years of
success to following Harlow's recommendation-relying on the flavors from
International® Bakers Services. "Their flavors are consistently the best," according
to Norman.
Norman was a graduate student during
the first four years of the Donut Den.
After earning his doctorate degree, he
taught in university classrooms. But it
was a friend of a friend who taught him
his most valuable business lessons.
Sometimes it's who you know that helps
the most.
If you value consistent quality, you
should get to know International® Bakers
Services. Contact us toll-free at (800)
345-7175, by fax at (574) 287-7161, or in
writing at 1902 North Sheridan Ave.,
South Bend, Indiana 46628. We have the
flavors your customers deserve.
Milling & Baking News XMarch 1, 2016 / 17

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Milling & Baking News - March 1, 2016

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