Milling & Baking News - January 8, 2013 - 9

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offered on the Internet aggregated 3.3 million. Through digital editions of the main magazines, as well as newsletters and other special entities, another 12.5 million pages were issued. All of those elements make up an aggregate of 17.3 million on-line and print pages. Responding to the dual pressures caused by the need for familiarity as well as taking advantage of new technology and new designs, much attention is paid to embracing new approaches. A program is under way to launch on-line re-design for each of the major magazines, emphasizing expanded content while offering multiple ways of accessing various articles. Videos centered on innovations at retail shops across the nation have increased in frequency as they have proved their value for retail bakers seeking new approaches to this business. A new platform named e-Source will be unveiled in early 2013, which has been created as an on-line buyers’ guide featuring individual companies and their ingredients, equipment and other products and services offered to bakers. Hardly anything has responded more dramatically to the

industry’s own dynamics as well as the efforts of this company than the annual Purchasing Seminar, which marked its 35th year in 2012. Attendance rose to a record 800, making the Seminar a premiere annual event in the food industry. Recounting these few highlights of the past year prompts the closing of this report with high praise for all members of the staff — those who labor to produce the articles and commentary for the print magazines and who join in assuring that the fast-moving Internet and on-line services measure up to expectations. It definitely includes those who work with advertisers to assure the best of possible results. Sure, it’s wonderful being associated with an industry that has all the excellent attributes displayed by grain-based foods. Yet, it also gives those of us engaged in producing this information great pride in being able to respond by presenting news and opinions in the brightest, the clearest and the most informative manner. This just happens to be one of those places where efforts to do the very best may produce results, in print on paper or on-line, that equal or exceed great expectations and ambition. MBN

Hostess narrowing bids, anticipates several buyers
NEW YORK — Hostess Brands, Inc. is narrowing down the bids it has received for its brands and expects to sell off its snack cakes and bread brands to separate buyers, Joshua Scherer of Perella Weinberg Partners told the U.S. Bankruptcy Court for the Southern District of New York on Dec. 21. Mr. Scherer is an investment banker representing Hostess as part of the Irving, Texas-based company’s liquidation. According to the Associated Press, Mr. Scherer told the court that a likely suitor has emerged for the Hostess brand, which includes Twinkies, Ding Dongs and Ho Hos, along with Dolly Madison cakes, which includes Coffee Cakes and Zingers. He said another viable bid was made for Drake’s cakes, which includes Devil Dogs, Funny Bones and Yodels. That bidder also wants to buy the Drake’s plant in Wayne, N.J., which Mr. Scherer said is the only kosher bakery plant in the United States. Additional bids have been submitted

for Hostess’ bread brands, which include Wonder and Home Pride, Mr. Scherer said, adding Hostess expects to file binding “stalking horse” bids for many of its brands in January, followed by a four-week auction process to allow competing bids. Closings for many brands could come as soon as mid-March, Mr. Scherer said. Hostess, which began winding down its operations in November, said it would retain about 3,000 workers to shutter plants and perform other tasks. An attorney for Hostess said in court that figure was down to about 1,100 employees, according to the AP. MBN perfect fit for Paris. Many Paris companies are pursuing innovative solutions in the foods industry. Food and consumer goods manufacturing and packaging is Paris, Texas, and they are willing and able to accommodate industry partners with a can-do attitude. With a commitment to the craft of baking and providing unforgettable eating experiences, J. Skinner will continue to be an industry leader within our category and Paris, Texas, will be part of the recipe for success.” J. Skinner has roots dating to 1911 when brothers Paul and Lloyd founded the Skinner Macaroni Co. In 1979, then the sixth largest U.S. pasta producer, Skinner Macaroni was sold to Hershey Foods Corp. Four years later, grandson and current company chief executive officer Jim Skinner started J. Skinner Baking with his father, Lloyd. MBN
Milling & Baking News January 8, 2013 / 9

Skinner investing in artisan baking facility in Texas
PARIS, TEXAS — James Skinner Baking Co., a supplier of pastries and baked goods to customers throughout the United States under the Skinner brand and other branded and private label names, is investing $25 million in a new artisan baking facility in Paris. The 390,000-square-foot plant previously was owned by Sara Lee, but was sold to New Mill Capital in September 2012. Sara Lee had operated the facility since 2001. In opening the renovated plant, Skinner said it will create nearly 400 jobs for the company, which specializes in copacking for contract food manufacturers. The state of Texas is providing $1.8 million through the Texas Enterprise Fund to close the deal, said Governor Rick Perry of Texas.
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“Today’s announcement is the product of hard work from the James Skinner Co., officials here at the local level and hard-working Texans across our state who have made the phrase ‘Made in Texas’ a worldwide mark of quality and dependability,” Mr. Perry said. “While the Texas Enterprise Fund helped us close this deal, it’s these investments paired with the strength of our workforce and our commitment to the conservative fiscal principles that are the foundation of our economy that make the real difference when the decision is made to expand or relocate.” Audie Keaton, president of Skinner, added, “J. Skinner’s strategy to take artisan baking into new directions is a

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Milling & Baking News - January 8, 2013

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