Milling & Baking News - December 9, 2014 - 29

BAKER GIVES
"STARTING FROM
SCRATCH"
A NEW MEANING

Industry Activities

modest business - Salim Group is
the largest business conglomerate in
Indonesia. Salim also owns PT Bogasari, a large flour mill in Jakarta.
Mr. Harvey said Interflour, which
was established in 2004-05, has been
growing rapidly.
"Our growth has not been extraordinary," he said. "It's pretty typical of
a milling company in Southeast Asia."
If the roster of milling companies
in Southeast Asia is diffuse, the same
may be said even more strongly of
the customer base, Mr. Harvey said.
Interflour has more than 3,000 individual customers.
"A very hands-on sales force is
needed," he said. "The ability to
'pick up the cash' is key. It isn't a
market conducive yet to electronic
transfer. Bribery and corruption are
a challenge, but it is improving as
development improves. Internal audit is crucial."

Other challenges described by Mr.
Harvey include access to capital, the
lack of access to domestic wheat supplies, foreign exchange management
(for instance, the currencies of Turkey and Indonesia have been two of
the weakest global currencies versus
the dollar) and the threat of major
milling companies as competition.
"Consolidation of the global wheat
supply chain is a concern," Mr. Harvey said. "It makes everyone in the
milling industry uneasy."
Asked about whether demand in
the region is limited to white flour,
Mr. Harvey said demand for whole
wheat flour is very limited.
"Asian cultures, they love just
'Snow White' flour," he said. "Any
hint of something off-white is perceived as bad for you."
He said as the middle class and
wealthy travel, they will gradually
discover "whole meal" bread. MBN

AIB names new director of food
safety services innovation
MANHATTAN, KAS. - Lance Reeve
has been named director of food safety
services innovation at AIB International. He succeeds Stephanie Lopez, who
recently was promoted to president of
AIBI Certification Services.
In his new role, Mr. Reeve is part
of a global executive leadership team
providing research in emerging food
safety issues, speaking at key industry events, and contributing
to technical publications.
On a day-to-day basis, he
oversees new product development, facilitates
cross-functional team
participation
and
monitors
breaking
food safety advancements or failures.
"One of the key functions of the innovation group is to be on the leading edge of new trends, including
regulatory changes, scientific breakthroughs, best practices and consumer-driven developments," said Andre
Biane, president and chief executive
officer of AIB International. "Our aim
is to identify areas where the food
and beverage industry needs support, and develop products and services that help them meet their new
challenges.
"In a short period of time Lance
has demonstrated strong leadership
and set priorities for 2015. He has also
bakingbusiness.com / world-grain.com

cross-functionally aligned priorities
and resources within the organization.
As director, innovation, his role will
also expand to include innovation for
baking and food technical services."
Mr. Reeve joined AIB International
in 1994 and has held a variety of roles,
including food safety auditor, project
coordinator, director of food defense, and most recently global
innovation manager.
The innovation group began last month with a new
product launch. On Nov. 3,
the F.S.M.A. Awareness
Webinar Series was
released. These recorded webinars provide viewers from the
global food, beverage and
distribution industry with insight into
the key elements of the Food Safety
Modernization Act.
"AIB has been flooded with
F.S.M.A.-related questions in recent
months, and the industry is scrambling to understand how the new regulations apply to them in expectation
of the final rules that are set to release
in 2015," Mr. Reeve said. "Our experts
have read and interpreted the rules
and grouped all of the relevant information into eight easy-to-understand
webinars that give viewers a concise
interpretation of how the changes apply to them." MBN

ndependent baker Fred Piechocki
comes from a proud family of
bakers. However, during the Great
Depression, his grandfather, Stanley,
and father, Edward, lost their bakery.
As a result, this third generation
baker had no recipes or business to
carry on.
So what did Fred do? He started his
bakery from scratch. In 1979, Fred
opened The Cakery Bakery in
Philadelphia, Pennsylvania. Ten
years later, he moved to Warrington,
Pennsylvania, where he and longtime friend, Henry Stoughton,
opened the Warrington Pastry Shop.
Fred describes his business as a
European style, traditional bakery
where products are baked from
scratch every day.
Best known for the 60 to 100 decorated cakes it produces a week,
Warrington Pastry Shop also turns
out 10 to 15 wedding cakes a weekend during prime wedding season.
It is also well known for Danish,
regular cakes, cupcakes, butter cakes,
cinnamon buns and donuts.
"My greatest accomplishment is to
consistently produce a high-quality
product," said Fred. International®
Bakers Services has played a key role
in maintaining this quality.
"When I started out, I received a
sample of International® Bakers
Services B&V® and I have used IBS
flavors ever since," Fred recalled.
His bakery also uses chocolate,
banana, rum, coconut and hazelnut
flavors. "I am very happy with IBS
products," Fred stated. "They are
easy to use, very consistent and
economical. Most importantly, the
flavors hold up."
"Using ingredients that will keep
product quality high will make you
proud to be an independent baker,"
Fred advised. If you value consistent
quality, you should get to know
International® Bakers Services.
Contact us toll-free at (800) 3457175, by fax at (574) 287-7161, or in
writing at 1902 North Sheridan Ave.,
South Bend, Indiana 46628. We have
the flavors your customers deserve.
Milling & Baking News

December 9, 2014 / 29

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - December 9, 2014

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