bake -- July 2013 - 232

DISTRIBUTOR BY STATE: IL
ELK GROVE VILLAGE
Lawrence Foods, Inc.
2200 Lunt Ave., Elk Grove Village, IL
60007-5685
Tel: (847) 437-2400
Fax: (847) 437-2567
info@lawrencefoods.com
www.lawrencefoods.com
Gen mgr: Marc Lawrence
Sales contact: Brian Fitzgerald
Market area: National
Sales: $35 million +
Warehouse: Dry, Froz
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Sales personnel: 10
Ingredients: Finishing; Flour/mix/base
Supplies/services: Cake decoration/
supplies

Runge Paper Co., Inc.
2201 Arthur Ave.,
Elk Grove Village, IL 60007
Tel: (847) 593-1788
Fax: (847) 228-6827
info@rungepaper.com
www.rungepaper.com
Sales contact: Rick Benhart
Market area: MW
Sales: $20 - 30 million
Warehouse: Dry
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Trucks: (Reg) 8
Sales personnel: 14
Supplies/services: Delivery baskets/
trays/etc; Maintenance/sanitation
supplies; Packaging eqpt/materials

Wetoska Packaging Distributors
1099 Lunt Ave., Elk Grove Village, IL 60007
Tel: (847) 437-6100
Fax: (847) 437-8991
sales@wetoska.com
www.wetoska.com
Sales contact: Katherine Wetoska
Market area: MW
Sales: $15 - 20 million
Warehouse: Dry
Bakers sold: Retail, Supermarket in-store
bakers
Supplies/services: Packaging eqpt/
materials

FRANKLIN PARK
Schaumburg Specialties Co.
9230 Chestnut Ave.,
Franklin Park, IL 60131
Tel: (847) 451-0070; (800) 834-8125
Fax: (847) 451-1311
info@shopcraftracks.com
www.shopcraftracks.com
President: Charles Schaumburg
Market area: National
Sales: Under $10 million
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale

232 | REDBOOK | 2013

Ingredients: Chocolate; Dairy; Dough
additives; Finishing; Flavor/spice/
color; Flour/mix/base; Frozen dough;
Seeds/nuts; Shortening/margarine/oil;
Sweetener; Yeast
Equipment: Ingredient store/handle;
Make up/dough form; Mix; Proof/
baking/fry
Supplies/services: Delivery baskets/
trays/etc

GLENDALE HEIGHTS
AMBI-Prestigio Foods, Inc.
164 N. Brandon Dr.,
Glendale Heights, IL 60139
Tel: (630) 825-0200
rledvina@ambi-prestigiofoods.com
Gen mgr: Ron Ledvina
Market area: National
Sales: $20 - 30 million
Warehouse: Dry, Froz, Refrig
Bakers sold: Foodservice/institutional,
Retail, Wholesale
Sales personnel: 6
Ingredients: Chocolate; Dairy; Finishing;
Flour/mix/base; Frozen dough; Seeds/
nuts; Shortening/margarine/oil;
Sweetener

GLENVIEW
North American Corp.
2101 Claire Court, Glenview, IL 60025
Tel: (847) 832-4000; (800) 323-0297
Fax: (847) 832-4010
custcare@nacorporation.com
www.nacorporation.com
Sales contact: Pat O'Brien
Market area: National
Sales: $35 million +
Warehouse: Dry
Bakers sold: Foodservice/institutional
Supplies/services: Cake decoration/
supplies; Delivery baskets/trays/etc;
Eqpt parts/service; Maintenance eqpt/
materials; Maintenance/sanitation
supplies; Packaging eqpt/materials

HARVARD
Practical Baker Equipment
48 N. Ayer St., Harvard, IL 60033
Tel: (815) 943-8730
Fax: (815) 943-9077
john@bakery.com
www.bakery.com
Sales contact: John Stricker
Market area: National
Sales: Under $10 million
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Sales personnel: 2
Equipment: Enrobe/deposit/fill; Finish/
decorate; Make up/dough form; Mix;
Proof/baking/fry
Supplies/services: Eqpt parts/service

Rhodes Equipment
1001 W. Diggins St., Harvard, IL 60033
Tel: (815) 943-6040
Fax: (815) 943-9077
sales@kook-e-king.com

www.kook-e-king.com
Market area: National
Sales: Under $10 million
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Equipment: Enrobe/deposit/fill; Make
up/dough form
Supplies/services: Eqpt parts/service

HIGHLAND PARK
Greenwood Associates
600 Central Ave., Suite 240,
Highland Park, IL 60035
Tel: (847) 579-5500
Fax: (847) 579-5501
info@greenwoodassociates.com
www.greenwoodassociates.com
Gen mgr: Jim Berman
Market area: National
Sales: Under $10 million
Warehouse: Dry, Froz, Refrig
Bakers sold: Foodservice/institutional,
Wholesale
Ingredients: Flavor/spice/color

ITASCA
Weidenmiller Co.
1464 Industrial Dr., Itasca, IL 60143-1848
Tel: (630) 250-2500; (800) 343-7655
Fax: (630) 250-2525
sales@weidenmiller.com
www.weidenmiller.com
President: Tom Weidenmiller
VP, Engineering: Rich Budek
Market area: National
Bakers sold: Wholesale
Equipment: Make up/dough form
Supplies/services: Eqpt parts/service

JOLIET
CMC America Corp.
208 S. Center St., Joliet, IL 60436
Tel: (815) 726-4336
Fax: (815) 726-7138
jfay@doughmixer.com
www.doughmixer.com
Executive Consultant: James Fay
Market area: National
Sales: Under $10 million
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Sales personnel: 5
Equipment: Enrobe/deposit/fill; Make
up/dough form; Mix

LA GRANGE
Pro-Quip, Inc.
418 Shawmut Ave.,
La Grange, IL 60525-2085
Tel: (708) 352-5732
Fax: (708) 352-6389
sales@proquip.net
www.proquip.net
Sales contact: David Lefley
Market area: MW
Sales: Under $10 million
Warehouse: Dry

Ingredients: Chocolate; Finishing; Flour/
mix/base; Dairy; Dough additives;
Flavor/spice/color; Frozen dough;
Seeds/nuts; Shortening/margarine/oil;
Sweetener
Equipment: Ingredient store/handle;
Make up/dough form; Mix
Supplies/services: Maintenance eqpt/
materials; Maintenance/sanitation
supplies; Packaging eqpt/materials

LEMONT
Auto-Bake
1186 Walter St., Lemont, IL 60439
Tel: (630) 257-2900
Fax: (630) 257-3434
mail@auto-bake.com
www.auto-bake.com
Sales contact: Mike Dunbar
Contact: Darlene Legg
Market area: National
Sales: $20 - 30 million
Bakers sold: Wholesale
Sales personnel: 9
Equipment: Proof/baking/fry

Dunbar Systems, Inc.
1186 Walter St., Lemont, IL 60439
Tel: (630) 257-2900
Fax: (630) 257-3434
info@dunbarsystems.com
www.dunbarsystems.com
Sales contact: Mike Dunbar
Contact: Darlene Legg
Market area: National
Sales: $20 - 30 million
Bakers sold: Wholesale
Sales personnel: 9
Equipment: Cool/slice; Enrobe/deposit/
fill; Make up/dough form; Mix; Proof/
baking/fry; Refrigeration

LIBERTYVILLE
Curtis Myles & Associates, Inc.
333 W. Peterson Rd., Suite F,
Libertyville, IL 60048
Tel: (847) 549-5350
Fax: (847) 549-5340
Sales contact: William Ratzer
Market area: National
Sales: Under $10 million
Warehouse: Dry
Bakers sold: Wholesale
Sales personnel: 3
Supplies/services: Packaging eqpt/
materials

Hoogwegt US, Inc.
724 Florsheim Dr., P.O. Box 459,
Libertyville, IL 60048
Tel: (847) 918-8787; (800) 443-3445
Fax: (847) 918-9189
mail@hoogwegtus.com
www.hoogwegtus.com
Sales contact: Ned Larson
Market area: National
Sales: $35 million +
Warehouse: Dry, Froz, Refrig
Bakers sold: Foodservice/institutional,
Retail, Supermarket in-store bakers,
Wholesale
Sales personnel: 12
Ingredients: Chocolate; Dairy; Flour/
mix/base


http://www.kook-e-king.com http://www.lawrencefoods.com http://www.greenwoodassociates.com http://www.auto-bake.com http://www.rungepaper.com http://www.dunbarsystems.com http://www.weidenmiller.com http://www.nacorporation.com http://www.wetoska.com http://www.doughmixer.com http://www.bakery.com http://www.shopcraftracks.com http://www.hoogwegtus.com http://www.proquip.net

bake -- July 2013

Table of Contents for the Digital Edition of bake -- July 2013

bake -- July 2013
Table of Contents
Statistical Analysis
Bakery Listings
Distributors
Products
Showcase
Classifieds
Associations
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bake -- July 2013 - Distributors
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bake -- July 2013 - Showcase
bake -- July 2013 - 293
bake -- July 2013 - Classifieds
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bake -- July 2013 - Associations
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https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
https://www.nxtbook.com/sosland/bake/2012_04_01
https://www.nxtbook.com/sosland/bake/2012_03_01
https://www.nxtbook.com/sosland/bake/2012_02_01
https://www.nxtbook.com/sosland/bake/2012_01_01
https://www.nxtbookmedia.com