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The American Society of Baking (ASB), Swedesboro, N.J., held the 2012 edition of BakingTech annual technical conference at Chicago’s Marriott Downtown, March 4-7. The baking industry's leading technology conference and exposition, the event offers technical solutions, insight and experience with more than 1,300 baking professionals participating in a number of venues where knowledge and information are shared.
This year, the four individuals recognized and inducted into the ASB’s Baking Hall of Fame are Adam Boren, one of three founders of Adamatic Equipment, formerly Adam Equipment Corp.; Morris Cohen, of Interstate Bakeries Corp.; William Edwin (Eddie) Lanham of Lanham Machinery Co. and Joseph E. Franz, Franz Bakery. Joining 42 past inductees, the Class of 2012’s contributions to the baking industry were described during the a ceremonial opening general session on March 5.
Every year, ASB honors individuals who are leaders in the baking industry and have demonstrated industry innovation and entrepreneurial spirit. The Baking Hall of Fame award was created in 2005. Many of the individuals selected into the hall are recognized for their achievements in organizational growth and development, equipment design and innovation, advancements in ingredient technology and processing or related service to the commercial baking industry.
A leader in automating bakeries, Boren began working in the baking community with a business supplying refrigeration to supermarkets. In 1961, with partners Gil Shapiro and Herb Freedman, he established Adam Equipment Co. to produce make-up equipment, read and roll lines and ovens. He developed one of the first bakery-cafe concepts, promoted computerized proofers/retarders and advocated automated spiral mixing systems now standard for large artisan bakeries. He passed away in 2009.
Cohen was an Interstate Bakeries Corp. employee for more than 40 years. Developing eight patents, he became vice president of engineering and retired in 1963. He invented the Wendway conveyor, dough-treating systems, the Tender Kurl process for moulding bread and assisted in the development of the ponytail tying system for bagging bread. He also helped create the first BISSC standards.
Franz grew up in his family’s bakery in Portland, Ore., and progressed to the company’s sales department and on to becoming production superintendent. His father and company founder Engelbert Franz, died in 1954, and Joseph Franz took over and ran Franz Bakery for more than 33 years, modernizing and soon growing the business into one of the largest family-owned bakeries in the West. He passed away in 1988.
William Edwin (Eddie) Lanham started his baking career at Southern Bakeries in Tampa and Miami, Fla., and formed Atlanta Machineries before launching Lanham Machinery and Service in 1947. Lanham had numerous patents on baking equipment. He and partner Gene Miller restructured in 1952 as Lanham Machinery Co., and became president and chief executive officer until he retired in 1989. He also launched the first continuous cooler in 1949 and the first conveyorized proofing and baking system in 1967. Lanham was also the posthumous recipient of BEMA’s first Lifetime Achievement award.
Snack Food & Wholesale Bakery salutes all four new members of the Baking Hall of Fame.