bake Redbook - 2022 - 182

Distributors
Texas
PALMER
Southwest Bakery
Equipment, Inc.
P.O. Box 400
Palmer, TX 75152
(972) 845-7030
southwestbakeryequipment
@gmail.com
Operations manager -
Joe Ramirez Sr.
Project manager - Joe Ramirez Jr.
Market area: National
Trucks: (Reg) 2
Sales personnel: 2
Sales: Under $10 million
Equipment: Make up/dough forming
Supplies/services:
Maintenance equipment/materials
PLANO
Statco-DSI
(Sales and Engineering)
1111 Jupiter Rd., Suite 112E
Plano, TX 75074
(972) 423-1941
www.statco-dsi.com
Market area: SE, SW
Sales: Under $10 million
Warehouse: Dry storage
Equipment: Cool/slice, Ingredient
storage/handle, Make up/dough
forming, Mix
Supplies/services:
Blades/resharpen, Equipment
parts/service, Maintenance
equipment/materials,
Maintenance/sanitation supplies,
Packaging equipment/materials
RICHARDSON
AGIANT Packaging
1220 Presidential Dr.
Richardson, TX 75081
(800) 851-4983
Market area: National
Sales personnel: 4
Sales: Under $10 million
Bakers sold to:
Foodservice/institutional
Warehouse: Dry storage
Supplies/services:
Packaging equipment/materials
Wallis & Barcinski
2060 N. Collins Blvd., Suite 105
Richardson, TX 75080
(972) 238-1556
www.wallisandbarcinski.com
Market area: MW, SW
Sales personnel: 3
Sales: $20 - 30 million
Bakers sold to:
Foodservice/institutional, Retail,
Supermarket in-store bakers,
Wholesale (large volume)
Ingredients:
Dairy products, Dough additives,
Flavors/spices/colors, Flour/mixes/
bases, Seeds/nuts, Shortening/
margarine/oil, Sweeteners
SAN ANTONIO
Ace Mart Restaurant Supply
2653 Austin Hwy., P.O. Box 18100
San Antonio, TX 78218
(888) 898-8079
help@acemart.com
www.acemart.com
Market area: SW
Sales: $35 million +
Bakers sold to:
Foodservice/institutional
Warehouse: Dry storage
Equipment:
Cool/slice, Ingredient storage/
handle, Make up/dough forming,
Mix, Proof/bake/fry, Refrigerate
Supplies/services: Cake
decorations/supplies,
Maintenance/sanitation supplies
Johnson Bros. Bakery Supply, Inc.
10731 I.H. 35 N.
San Antonio, TX 78233
(800) 590-2575
jesser@jbbsinc.com
www.jbrosbakerysupply.com
Market area: National
Sales personnel: 15
Sales: $35 million +
Bakers sold to:
Foodservice/institutional, Retail,
Supermarket in-store bakers,
Wholesale (large volume)
Ingredients: Chocolate, Dairy
products, Dough additives,
Finishing materials, Flavors/spices/
colors, Flour/mixes/bases, Frozen
dough, Seeds/nuts, Shortening/
margarine/oil, Sweeteners, Yeast
Supplies/services:
Cake decorations/supplies,
Cookies, etc. for resale, Packaging
equipment/materials
Labatt Food Service
4500 Industry Park
San Antonio, TX 78218
(210) 661-4216
www.labattfood.com
Market area: SW
Sales: $35 million +
Warehouse: Dry storage,
Frozen, Refrigerated
Ingredients: Chocolate, Dairy
products, Dough additives,
Finishing materials, Flavors/spices/
colors, Flour/mixes/bases, Frozen
dough, Seeds/nuts, Shortening/
margarine/oil, Sweeteners
United Leasing & Sales
70 Haby Dr.
San Antonio, TX 78212
(210) 225-7168
Market area: SW
Sales: Under $10 million
Bakers sold to: Retail
Warehouse: Dry storage
Equipment: Cool/slice, Enrober/
depositor/filler, Ingredient storage/
handle, Make up/dough forming,
Mix, Proof/bake/fry, Refrigerate
Supplies/services:
Equipment parts/service
SOUTH HOUSTON
Pan Glo - A Bundy Baking Solution
2010 Houston Blvd.
South Houston, TX 77587
(713) 944-3534
panglo-tx@panglo.com
www.panglo.com
Plant manager - Dave Chisolm
Sales representative - Pat Ray
Sales representative -
Clint Nirschel
Market area: SW, W
Sales personnel: 2
Bakers sold to:
Foodservice/institutional, Retail,
Supermarket in-store bakers,
Wholesale (large volume)
Supplies/services:
Delivery baskets/trays/etc.
SUGAR LAND
Sunrise Natural Foods
927 Julie Rivers Dr.
Sugar Land, TX 77478
(281) 240-6887
info@nutsnmore.com
www.nutsnmore.com
Market area: SW
Trucks: (Reg) 4
Sales personnel: 3
Sales: Under $10 million
Bakers sold to:
Foodservice/institutional, Retail,
Supermarket in-store bakers,
Wholesale (large volume)
Warehouse: Dry storage,
Frozen, Refrigerated
Ingredients:
Chocolate, Flavors/spices/colors,
Flour/mixes/bases, Seeds/nuts
Equipment: Ingredient storage/
handle, Mix, Proof/bake/fry,
Refrigerate, Retail store fixtures
UTAH
LOGAN
RSM Food Service, Inc.
1480 N. 200 W.
Logan, UT 84341
(435) 752-7770
rsmfoodservice@yahoo.com
www.rsmfood.com
Ingredients: Chocolate,
Dairy products
182 REDBOOK 2022
MURRAY
Bakers C & C
44 W. Vine St.
Murray, UT 84107
(801) 487-3300
www.bakerscandc.com
Market area: National
Trucks: (Reg) 1
Sales personnel: 4
Sales: Under $10 million
Bakers sold to:
Foodservice/institutional,
Wholesale (large volume)
Warehouse: Dry storage
Ingredients: Chocolate, Dough
additives, Finishing materials,
Flavors/spices/colors, Seeds/nuts
Supplies/services:
Cake decorations/supplies,
Packaging equipment/materials
OGDEN
Honeyville, Inc.
(Corporate Headquarters
Utah Distribution)
1040 W. 600 N.
Ogden, UT 84404
(385) 374-9400; (888) 810-3212
sales@honeyville.com
www.honeyville.com
Market area: National
Bakers sold to: Foodservice/
institutional, Wholesale
(large volume)
Ingredients: Chocolate, Dairy
products, Dough additives,
Finishing materials, Flavors/spices/
colors, Flour/mixes/bases, Seeds/
nuts, Shortening/margarine/oil,
Sweeteners, Yeast
SALT LAKE CITY
BakeMark
(Salt Lake City Branch)
805 W. 2500 S.
Salt Lake City, UT 84119
(801) 972-1131
information@bakemark.com
www.bakemark.com
Market area: NE
Bakers sold to:
Foodservice/institutional, Retail,
Supermarket in-store bakers,
Wholesale (large volume)
Warehouse: Dry storage,
Frozen, Refrigerated
Ingredients: Chocolate, Dairy
products, Dough additives,
Finishing materials, Flavors/spices/
colors, Flour/mixes/bases, Frozen
dough, Seeds/nuts, Shortening/
margarine/oil, Sweeteners, Yeast
Supplies/services:
Cake decorations/supplies,
Cookies, etc. for resale, Packaging
equipment/materials
Bintz Restaurant Supply Co.
1855 S. 300 W.
Salt Lake City, UT 84115
(800) 443-4746
sales@bintzsupply.com
www.bintzsupply.com
Sales contact - Mike Bailey
Market area: PL, W
Sales: $15 - 20 million
Bakers sold to:
Foodservice/institutional
Warehouse: Dry storage
Equipment:
Cool/slice, Enrober/depositor/
filler, Finish/decorate, Ingredient
storage/handle, Make up/dough
forming, Mix, Proof/bake/fry,
Refrigerate, Retail store fixtures
Dawn Food Products, Inc.
(Salt Lake City Distribution Center)
1136 S. 3600 W., Suite 600
Salt Lake City, UT 84104
(801) 973-4462; (800) 443-6117
questions@dawnfoods.com
www.dawnfoods.com
Market area: National
Bakers sold to:
Foodservice/institutional, Retail,
Supermarket in-store bakers,
Wholesale (large volume)
Warehouse: Dry storage,
Frozen, Refrigerated
Ingredients: Chocolate, Dairy
products, Dough additives,
Finishing materials, Flavors/spices/
colors, Flour/mixes/bases, Frozen
dough, Seeds/nuts, Shortening/
margarine/oil, Sweeteners, Yeast
Equipment:
Cool/slice, Enrober/depositor/
filler, Finish/decorate, Ingredient
storage/handle, Make up/dough
forming, Mix, Proof/bake/fry,
Refrigerate, Retail store fixtures
Supplies/services: Cake
decorations/supplies, Cookies, etc.
for resale, Delivery baskets/trays/
etc., Equipment parts/service,
Maintenance equipment/materials,
Maintenance/sanitation supplies,
Packaging equipment/materials
Nicholas & Co.
5520 W. Harold Gatty Dr.
Salt Lake City, UT 84116
(801) 531-1100; (800) 873-3663
custservice@nicholasandco.com
www.nicholasandco.com
Market area: PL, SE, W
Sales personnel: 110
Sales: $35 million +
Bakers sold to:
Foodservice/institutional, Retail,
Supermarket in-store bakers,
Wholesale (large volume)
Warehouse: Dry storage,
Frozen, Refrigerated
http://www.bintzsupply.com http://www.bakerscandc.com http://www.gmail.com http://www.acemart.com http://www.panglo.com http://www.dawnfoods.com http://www.statco-dsi.com http://www.honeyville.com http://www.jbrosbakerysupply.com http://www.nutsnmore.com http://www.bakemark.com http://www.labattfood.com http://www.nicholasandco.com http://www.wallisandbarcinski.com http://www.rsmfood.com

bake Redbook - 2022

Table of Contents for the Digital Edition of bake Redbook - 2022

bake Redbook - 2022 - Intro
bake Redbook - 2022 - 1
bake Redbook - 2022 - 2
bake Redbook - 2022 - 3
bake Redbook - 2022 - 4
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https://digital.bakemag.com/sosland/bake/bake-march-april-2024
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