Baking & Snack - April 2005 - 101

What's in a Name, Youask?
Just askJim Grebe.
blenders are available in sizes ranging from
1 to 515 cu ft. Phone (800) 243-7677;
Web www.ribbonblenders.com
HIGH-SPEED MIXER
Spooner Vicars-Meincke has a new
range of Pro Series high speed mixers for
products including biscuit doughs, artisan
breads, potato-based snacks and pet foods.
New features
include
redesigned
bowl tilt
geometry,
inverter drive
and soft start
options for the
main beater
drive, a wide range of control options and
increased stainless steel construction. The
newest models can be programmed to
suit a variety of mixing techniques. Phone
(330) 342-8244; Web www.sv-m.com
DUAL DEPOSITOR
DuPosit by Peters simultaneously
deposits two cremes or fillings onto a
sandwich basecake on two lanes of a Peters
sandwicher. The system is designed as an
option on new
machines or as a
retrofit for existing equipment.
As a retrofit,
current stencil
assemblies are
replaced with
new ovens, using the majority of existing components, without adding length,
width or height to the machine frame.
DuPosit also requires fewer creme hoppers, pumps and piping than other dualdeposit systems. This cuts investment
costs and minimizes additional floor
space use. New stencils are designed with
easy-to-remove, stainless steel inserts, so
deposit patterns can be changed quickly.
The removable stencil inserts result in
product variety and versatility, and different patterns can be run on each lane
simultaneously. Also, plain creme can be
run in both hoppers for a standard sandwich cookie. Phone (773) 561-9000; Web
www.thepeerlessgroup.us

VACUUM TECHNOLOGY
Nilfisk introduces an industrial line of
vacuum cleaners that offer high-end performance at low cost.
The new Eliminator
line is designed to
withstand longterm exposure
and use in abusive
industrial environments. The line
features a highperformance motor that delivers maximum suction power
and durable, thermoplastic housing that
resists corrosion. The machines are suited
for general wet/dry maintenance cleaning in
the metalworking, pharmaceutical/chemical,
food manufacturing and powder coating
industries. The Nilfisk Eliminator I and II
are available exclusively through dealers and
distributors. Phone (877) 215-8322; Web
www.nilfisk-advance.com
CUTTING SYSTEM

Matiss' SI 300 automated cutting system
meets high standards and cutting challenges in the food processing industry.
It features all servo driven mechanisms,
modular design and is fully washable. With
optical detection systems, it allows a product to be cut while it is moving. The SI
300 provides up to 300 strokes per minute
with a precision up to 1/62 in. It is fully
automated and is built using high-quality
components. Phone (888) 562-8477; Web
www.matiss.com
STEEL BELTS
Berndorf Band manufactures highquality transport and process belts for the
food industry. When it comes to baking,
cooling, deep-freezing, steaming, drying and transporting food, steel belts are
often exposed to extreme mechanical and
thermal stress. Berndorf Band steel belts

In the 1930's after her husband's stroke,
Grandma Grebe began baking butterhorns
at home for the local PTA, and Grebe 's
Bakerywas born.
Jim Grebe, president and CEO of Grebe's
Bakery in Milwaukee , Wisconsin, says h is
grandparents really weren't bakers to begin
wit
h; rather, t
hey were both musidans, and
hosted their own
radio s h ow on
F
L
Milwaukee's number
one station, WTMJ.
"My grandlàther could
_____________
play any instrument
really well....almost a
musical genins"
Th e stro k e cut
short a promising
musical career, and
Jim Grebe
necessitated the start
of what would become one of the Midwest's
most successfi il baked goods producers.
Since 1930, Grebe's has grown to the point
of having two retail outlets in Milwaukee, but
more importantly, has become a household
word and predominant bakery distributor
throughout Iffinois and Wisconsin. Grebe's
produces and distributes around 900 different bakery products to more than a million
people in the Midwest. Seventeen Peterbilt
trucks deliver Grebe's baked goods to 300
retail outlets seven days a week.
Jim Grebe credits his father, W. James
Grebe, with the bakery's phenominal growth
and success. "Dad was really t
he catapult that
propelled our business. He had many friends
in the baking industry, was past president of
the RBA, and well-known throughout the
Midwest." Grebe 's h as b een using
Internationa l Bakers Services' flavors for
years. "Since we feature 'Donut of the
mont
h', 'Cookie of the month' and 'Muffin
of t
he month' promotions throughout the
y ear, we re quire s p ecial fl avors , and
International Bakers always has whateverwe
need. We espedally like their specialty fl avors
like Apple, and Brandy Rum among others."
Grebe's plant superintendent. Dennis
Myers, who previously spent more than 30
years with Kohl's Bakery in Milwaukee and
used International Bakers flavors there, introduced them to Grebe's where they havebeen
used ever since. Myers says, 'We really like the
quality of International Bakers' flavors and
flavor blends and we especially appreciate
he great service. When we need something,
t
the
y get it to us right on time, ever
y time. We
know we can count on them, and that is very
important. It makes a big difference in the
baking business to have asupplier like that"
When asked what single thing about
Grebe's Bakery was most important to him,
Jim Grebe replied, "Our name. I'm so ver
y
proud of our flimily and our flimily name."
Rightly so.
Want to make your business proud?
Contact International Bakers Ser ices. Call :
1-800-345-7175, Fax 574-287-7161, or write:
1902 N. Sheridan Avenue, South Bend, IN
46628 foryour free sample and flavor listing.
For more information, see Page 117

April 2005 / BAKING & SNACK / 103

http://www.ribbonblenders.com http://www.sv-m.com http://www.nilfi http://www.sk-advance.com http://www.matiss.com http://www.thepeerlessgroup.us

Baking & Snack - April 2005

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