Milling & Baking News - November 10, 2015 - 15

Callaghan, Shellenberger among
five named to Baking Hall of Fame
KANSAS CITY - The American Society
of Baking (A.S.B.) will induct five industry
leaders into the Baking Hall of Fame on
Feb. 29, 2016, during a special ceremony
at BakingTech 2016, to be held in Chicago.
They and their affiliated organizations are:
* M. Robert (Bob) Albers, Franz Bakery
* Joseph Baker and Jacob Perkins, Baker Perkins Ltd.
* Pat Callaghan, Pepperidge Farm
* John Shellenberger, Kansas State University
"Each year, the list of nominees grows
more impressive, giving the selection
committee much to consider," said John
Del Campo, chair of the A.S.B. Baking
Hall of Fame Evaluation Committee
and president of Brandywine Ingredient
Technology, Wilmington, Del. "All were
extraordinary candidates."
M. Robert (Bob) Albers, chief executive officer of Franz Bakery, Portland,
Ore., led the company founded by Joseph Franz, a 2012 Hall of Fame inductee, from a small one-plant operation to
become one of the largest family-held
baking companies in the United States.
He started his career as a sales manager
at a large publicly-held bakery, but in
1975, he was offered the opportunity to
"go corporate" or join Franz. He chose
Franz, becoming vice-president and
manager of the company's single bakery.
He led the acquisition and expansion
efforts that created today's Franz Bakery, even absorbing some of the plants
of his former corporate employer. The
company's many brands dominate the
Pacific Northwest, Alaska, Idaho, Northern California and Utah. His colleagues
rightly describe him as "a visionary with
unusual foresight."
Joseph Baker and Jacob Perkins (both
deceased), founders of Baker Perkins

Ltd., Peterborough, U.K., are responsible
for a broader range of bakery technologies than any other bakery equipment
manufacturer. In the 1860s, Mr. Baker
invented a simple flour sifter that revolutionized home baking. About the same
time, Mr. Perkins pioneered in steam
technologies, setting up a company in
England to build steam ovens for commercial bakeries.
These 19th century engineers
collaborated in building baking equipment during World
War I and formed their eponymous company in 1923.
Today, Baker Perkins equipment may be found in hundreds, if not
thousands, of bakeries from Australia to
Zimbabwe. They lived by their motto:
"We aren't satisfied thinking our equipment or methods are the best they can
be." And thus, they pushed bakery technology forward into today's world and
tomorrow's.
Pat Callaghan, president (retired),
Pepperidge Farm, Norwalk, Conn., led
the company during one of its strongest
growth periods, making it a model of
consumer-focused innovation. He also
managed an intense expansion in operating facilities and product research.
He was concerned not only for the company's well-being but also for the baking industry's. When the low-carb trend
hit bakeries hard in the early 2000s, Mr.
Callaghan pushed back to help create
the Grain Foods Foundation, dedicated
to sharing the importance of grain-based
foods in healthy diets. He served on its
board since G.F.F.'s founding and is today an ex-officio member of the board of
trustees. He is also well-known for mentoring countless people in the industry.
He often has said that the best advice

AIB International launches on-line
Function of Ingredients course
MANHATTAN, KAS. - AIB International has debuted two new baking education
courses: Function of Ingredients - Core, and Function
of Ingredients - Secondary.
The courses are held on AIB's
on-line education platform:
LearningLab@AIB.
The two courses are directed at the novice baker, filling a need
in the industry for standardized, introductory-level information that doesn't
bakingbusiness.com / world-grain.com

require expensive travel or a large time
commitment away from work, AIB said.
"Our research shows retirements are creating a void in
the industry, and appropriately trained replacements
aren't available," said Susan
Hancock, vice-president for
innovation and product development. "Additionally, developing
markets require a way to convey basic information without having to fund travel

Industry Activities

he ever received came from his father:
"Make sure you are sharing your success
with others and taking responsibility for
your failures yourself."
John Shellenberger, Ph.D. (deceased),
department head of Kansas State University's School of Grain Science and
Technology, Manhattan, Kas., built the
world's leading university program in
milling and baking by using his education in chemical engineering, milling engineering and biochemistry. He changed
how millers and bakers are
educated worldwide. From
1944 to 1966, he led the school
through trial and triumph. After a 1957 fire that destroyed
its facility, he pushed through
construction of a new building, dedicated in 1961 and
now named in his honor. In 1963, Dr.
Shellenberger established the K.S.U.
Bakery Management program, allowing
students to major in bakery science and
specialize in administration, operations
or food chemistry. He lectured frequently and contributed papers to the A.S.B.,
including a notable one in 1951 about enzyme technology - a subject then brand
new to the baking industry.
"Magnificent leadership characterizes each of these individuals," Mr.
Del Campo said. "They represent the
best qualities of compassion, forward
thinking and personal judgment. We
are honored to have looked at their accomplishments as we considered their
nominations. They inspire our future by
their examples."
Since its launch in 2006, the Baking
Hall of Fame will have enshrined 71 individuals with the 2016 class. Their accomplishments may be read at www.
asbe.org/hall-of-fame/baking-hall-fameinductees-year.
To start a nomination for future honors, please visit www.asbe.org/about-us/
nomination. MBN
for large numbers of employees. These
courses fill both needs in one package."
In the Function set, students acquire targeted information about core
and secondary ingredients common to
most baked goods, one focused module at a time. In the on-line environment, education may happen at an
individualized pace and meet the preferred learning styles of a variety of
students, AIB said.
AIB said enrollments are open for both
courses, which also are available for licensing on corporate learning management systems for ease of administration
to large numbers of employees. MBN
Milling & Baking News XNovember 10, 2015 / 15

http://www.asbe.org/hall-of-fame/baking-hall-fame-inductees-year http://www.asbe.org/about-us/nomination http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - November 10, 2015

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