Baking & Snack - February 2022 - 19

SPECIAL REPORT
Baking Hall of Fame
THE
T
Inductees
ASB's Baking Hall of Fame expands its ranks with five new honorees.
by Keith Moore
The coronavirus (COVID-19) pandemic has impacted
much since its arrival in early 2020, but it hasn't slowed
the American Society of Baking's (ASB) drive to reward
the baking industry's finest. Since its launch in 2006, the
ASB's Baking Hall of Fame - now up to 97 members
- recognizes leading individuals from different facets
of the industry, including bakeries, allied equipment
and ingredient suppliers, schools, service organizations
and publishers.
This year's inductees include Tilmon (Tim) F. Brown,
Yianny and George Caparos, Kenneth R. Newsome,
and William F. Ungashick. All five will be honored during
BakingTech 2022, scheduled for March 1-3 at the
Hilton Chicago.
" Success in the baking industry depends upon knowledge,
business acumen and supportive association with
allied partners, " said Rowdy Brixey, chair of the ASB
Baking Hall of Fame Evaluation Committee and president
of Brixey Engineering Inc. " These factors are welldemonstrated
by the individuals who will be inducted
into the Baking Hall of Fame in 2022. "
During the first 30 years of his career, Mr. Brown was
with Continental Baking Co., rising from route salesman
to corporate vice president and director of sales.
He would later join Norwalk, Ohio-based New Horizons
Baking Co., where he spent 25 years leading the company
from a $30 million business to a $100 million enterprise
with about 500 employees at four facilities. He
transitioned to chairman in October 2020.
The Caparos brothers pioneered production techniques
that enabled thaw-and-serve convenience for
the customers of Gold Standard Baking Co., Chicago.
Today, they are partners in Crown Bakeries (formerly
The Bakery Cos.), Nashville, Tenn., where Yianny, as
president, and George, as chief development officer, have
created a business built on highly automated, fast-paced,
low-cost manufacture of baked foods for the mass market,
including croissants, biscuits, English muffins, hamburger
buns, bread, bagels, Danish, brownies and individually
wrapped items.
Mr. Newsome, chief executive officer of the Markel
Food Group, built the company into the world's largest
manufacturer of wholesale bread and bun baking equipment.
After a decade of running industrial companies,
Mr. Newsome assembled a team of local investors and
in 1996 acquired AMF Bakery Systems, Richmond,
Va. Other acquisitions followed as did affiliation with
Markel Corp. Under his leadership, the business grew to
include international operations and is now the largest
US/European bakery equipment manufacturing company
operating in China.
Mr. Ungashick finds his way into the Baking Hall of
Fame for guiding the baking industry into using modern
material handling technologies by applying the physics
of air handling to powdered ingredients. Trained as an
aeronautical engineer, Mr. Ungashick first worked for
Baker Perkins before founding Shick Engineering -
now Shick Esteve, Kansas City, Mo. - in 1956. At that
time, flour was delivered in bags and dumped by hand
into mixers at wholesale bakeries. Mr. Ungashick developed
a " baby bulk truck, " which allows flour to be delivered
in 20,000-lb lots.
" The individuals we elect to the Baking Hall of Fame
have earned the respect of their customers, suppliers,
communities and industry, " Mr. Brixey concluded.
" They inspire our future by their examples. "
www.bakingbusiness.com / February 2022 Baking & Snack 19
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Baking & Snack - February 2022

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