Baking & Snack - September 2021 - 30

NEW HORIZONS BAKING CO.
" The job is not a challenge. It's the environment that
people are working in that's the challenge, and we're
building an environment that fosters growth, " Mr. Porter
said. " We work in a great industry, and we don't sell
that story, so we're trying to change the mindset to all
our people. "
From an automation standpoint, the Toledo bakery
reflects the expertise that the New Horizons production
and engineering teams have learned from installing six
previous English muffin lines, expanding its Norwalk facility
and upgrading its operations over the years.
" Every new line should be better, " Mr. Porter said. " We
try to infuse new technology and innovation for efficiencies
and make it easier to operate, maintain and clean. "
Flour is stored in a 115,000-lb outdoor silo with the
infrastructure to add a second one as the bakery installs
additional lines. Mr. Harrison noted the Fred D. Pfening
ingredient handling system comes with a use bin instead
of a conventional bag house.
" The use bin is easy to maintain and reliable and
makes us much more consistent while providing a buffer, "
he said. " If we have any flour interruption, we have
enough flour in that use bin until we correct it. "
Mr. Buchanan pointed out that New Horizons provided
the SCADA platform and wrote the code integrating
the Pfening system and the AMF Bakery System 2,000-lb
Scores of English muffins receive ambient cooling before heading
to a separate department for forking and bulk packaging.
Building a dream team at
NEW HORIZONS
Trina Bediako and her father have
a great professional relationship
and talk often. When Tilmon " Tim "
Brown appointed her as CEO, she
knew he trusted her to lead the
family business and was ready to
relax a little more and enjoy his
chairman status. That's why she's
worked so hard to recruit a senior
leadership group that manages
the company based on sound
judgment, integrity and honesty.
" I have an incredible team, " Ms.
Bediako said. " We built the company
to where we are today, and
we're making it what we dreamt it
could be. I never profess to have
all of the answers, but I have some
fabulous people in key positions
that have the background, experience,
energy and a boldness to
speak about their vision regarding
what's best for our business. "
In addition to Mike Porter, who
rejoined the company last year
as president and COO, the senior
leadership group includes Kurt
Loeffler, chief financial officer;
Tracy Chase, controller; Rob
Harrison, director of operations;
Courtney Hipp, director of supply
chain; Nora Bricker, director
of food safety/quality assurance;
Matt Bowers, director of business
development; Chyllaum
Foster, director of people, culture
and human resources; and Ben
Buchanan, director of engineering.
Currently, she added, 40% of the
company's managers are women.
" One of the things I'm proud of
30 Baking & Snack September 2021 / www.bakingbusiness.com
is the diversity within that group, "
Ms. Bediako said. " We have
female directors, female superintendents,
a female plant manager,
and a nice mix of tenured and new
managers. The mix is valid for our
changing and growing industry. "
Moreover, the next generation
is getting involved with Ms.
Bediako's two children working at
the company, while Mr. Porter's
son recently joined the business
as well.
" I am very fortunate to have a
strong president, COO and friend
in Mike, " Ms. Bediako explained.
" Together, we are taking on the
daily challenges to lead our teams
and our business. An added bonus
is having a business advisor that
happens to be my father, who is
available if we need him. "
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