The American Society of Baking (A.S.B.) will induct two industry leaders into the Baking Hall of Fame during a special ceremony at BakingTech 2019, to be held Feb. 24-26 in Chicago. They and their affiliated organizations are:
- Arlen Don Lummus, Stewart Systems, The Middleby Corp.
- Arthur N. Trausch Jr., Trausch Baking Co., Heileman Bakeries
“The baking industry and its allied suppliers continue to provide us with excellent candidates for Baking Hall of Fame honors,” said John Del Campo, chair of the A.S.B. Baking Hall of Fame Evaluation Committee and manager, REPCO Bakery Division, Wilmington, Del. “The committee thanks all those who nominated individuals for the coming year’s honors. It was an extraordinary list.”
Arlen Don Lummus, previously co-owner and CEO of Stewart Systems, Inc. of Plano, Texas and its subsidiary, The Middleby-Marshall Oven Company of Morton Grove, IL. Don came to bakery equipment manufacturing when he purchased a stake in Stewart Engineering in 1971. He led the turnaround there, including the company’s acquisition of Middleby-Marshall. He guided the corporation to a six-fold increase in sales through the application of leading-edge technologies, including conveyorized systems and computer-integrated manufacturing, which enabled a quantum leap in efficiency, shorter bake times, more uniform quality and greater output for bakers throughout the world. He helped develop the turnkey, multi-vendor equipment platform that continues to support bread and bun bakers domestically and internationally. Don later negotiated the sale of the Company to the TMC Corporation, now The Middleby Corporation, where he became a director. During his 30 years as a director of Middleby and its predecessors, Mr. Lummus has also held directorships in the American Bakers Association and BEMA. He has also served as a council member for the city of Plano, president of the Plano Texas Education Foundation and state chairman of the Texas Association of Business.
Arthur N. Trausch Jr., former CEO, Heileman Baking Group, and previously owner of Trausch Baking Co., Dubuque, Iowa, applied his vision of “brand building” to establish this business approach in wholesale baking, a strategy that enabled bakers to offer both premium branded products and lower-cost private label products. Art Trausch also knew the value of new technology, becoming an early adopter of continuous proof-and-bake systems, following in the footsteps of his father, who bought the first commercial bread slicer. Mr. Trausch was born into the baking industry, working in the family bakery until called up to serve in the U.S. Army during World War II in Europe. He was wounded in the Battle of the Bulge and awarded the Purple Heart and three Bronze Stars with two for valor. On his return, he enrolled at the American Institute of Baking. Mr. Trausch rose through the ranks of the family bakery, becoming its president. When Heileman acquired the business, he was selected to run the new division, turning it into one of the top baking businesses in the U.S. He served the American Society of Baking in various roles and was a 50 Year Member. He served on the boards of directors for the American Bakers Association (1966-1976), the Quality Bakers of America (1964-1976), the Long Company and G. Heileman Brewing Co.
“These individuals all showed magnificent leadership and represent the best qualities of compassion, forward thinking and personal judgment,” Mr. Del Campo said. “Speaking for all members of the evaluation committee, it is an honor for us to look at their accomplishments. They inspire our future by their examples.”
Since its launch in 2006, the Baking Hall of Fame will have enshrined 82 individuals. They come from all walks of life in the baking industry—from bakeries, allied equipment and ingredient suppliers, schools, service organizations and publishers. Their accomplishments can be read at www.asbe.org. Click on “Hall of Fame.” This website also offers forms and instructions for nominating industry leaders for future induction into the A.S.B. Baking Hall of Fame.
