Baking & Snack - December 2019 - 20

OPERATIONS EXECUTIVE OF THE YEAR

"I love to be in the thick
of things and develop
solutions so I can help
define new processes,
practices and workflows."
Marshall Maddox, The Bakery Cos.

From baker to inventor
in one patent
Google "Marshall Maddox," and one
of the first hits you'll find has "inventor" before his name. That's because in
2010, Mr. Maddox, chief product officer
for The Bakery Cos. and Baking &
Snack 's 2019 Operations Executive of
the Year, was awarded a US patent for
his system that uses data to measure
efficiency in dough extrusion.
"I had a couple of engineers working alongside me on this project," Mr.
Maddox recalled. "We were working on
a state-of-the-art data acquisition system
in one of our plants at Sara Lee [before
it was acquired by Bimbo Bakeries
USA]. We were acquiring data off the
line that had never been aggregated in
that amount of information."
The team discovered some unique
patterns in the readings that sparked
a three-day discussion about how to
interpret such deviations.
"We got great support from Sara
Lee to move forward with understanding what was going on, and we had
some great conclusions. From there,
we ended up filing a patent," he said.
After several tests, Mr. Maddox and
his team reconfigured and redesigned
certain equipment with specific modifications based on the patent.
Today, it's still in use for production
of certain Sara Lee items and has set
the foundation for several data acquisition projects at The Bakery Cos.
Details on the technology Mr.
Maddox developed can be found by
searching Patent No. 8,579,494.

20 Baking & Snack December 2019 / www.bakingandsnack.com

and it was hard for me to break into
that culture."
But he found support from Don
Wyant, who at the time was the head
technical baker for Campbell Taggart.
"Don took me under his wing and
taught me the baking business," he
said. "Once I got Don's blessing, the
other guys respected me. I got my
'street cred.' "
Through each change, Mr. Maddox
jumped on every opportunity that
came his way, which resulted in running multiple facilities. "I spent all my
days and nights in the bakeries, and
that's where I really learned the most.
As a plant manager, you have to wear
a lot of hats, and I enjoyed the interaction with the people. I'd had the corporate experience, and it was good for me
to cut my teeth on the field operations."
To Mr. Maddox, every opportunity
- upward or lateral, inside or outside the wheelhouse - is a chance to
grow. They took him from St. Louis
to Horsham, PA, to Nashville and just
about every stop along the way, including Atlanta, Chicago, Memphis,
Meridian, MS, and a host of others.
"I'm not the kind of person who
could take a front-line supervisor position and do that for 10 years and then
take a manager role for another 10,"
Mr. Maddox said. He's more the type
to play new hands.
"I got involved in many different
things," he pointed out. "For me, technical baking and running the process
- being educated in how to set up the
equipment, what good quality good
output look like - has been my path
for several years."
Joe Waters, COO for The Bakery
Cos., and longtime colleague starting
at the Anheuser-Busch days, noted
that Mr. Maddox's ability to get involved in various aspects of the process has defined him as a true baking
professional.
"He's had a wide variety of responsibilities," Mr. Waters said. "He's been
the vice-president of quality, food safety and commercialization; he has been

instrumental in rolling out new products; he's kept the plants food safe; he
has supported marketing efforts and
product labeling. And he's outstanding in the area of formulas. He's well
exposed and very well known in the
industry."
It's all come out of cross-functional
experience that comes with taking
chances, which he feels, quite frankly,
the industry could use more of. "I've
seen too many people who had an
opportunity to take a move and do
something different, but they turned
it down because they didn't want to
move. My philosophy has always been
to take every move as an opportunity.
We need to see the value in diversity
of experience."
Through that diversity, he has also
learned about the value of relationships, and that ultimately led him to
Nashville and The Bakery Cos.

Take leaps of faith
In 2014, Mr. Maddox was no stranger
to Cordia Harrington, The Bakery
Cos. CEO, and the culture of her company resonated with him. "One of the
things Cordia has done incredibly well
is seizing the moment and taking the
opportunities when they come at her,"
he said. "That's something that drew
me to this organization and what I love
about it now that I'm here. I get to be
creative and take opportunities."
In the past, Mr. Maddox worked
with a specialized approach, such as
during his time in Sara Lee operations
under the BBU umbrella. "At Bimbo,
I focused on commercializing a new
product or searching out new technology to launch a product into the market. Here, I get involved in anything
from customer management to pricing to engineering to strategy. I have a
lot of hats here, and that makes this a
unique experience," he explained.
"When I started in the industry
more than 20 years ago, it was a 'push'
marketing approach," he said. "A company would develop a product, put it
on the shelf and hope it sold. If it did,


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Baking & Snack - December 2019

Table of Contents for the Digital Edition of Baking & Snack - December 2019

Baking & Snack - December 2019
Contents
Contents
Editorial - Change and the art of embracing the inevitable
Newsfront - BBU commits to 100% sustainable packaging
Organizational changes underway at Kraft Heinz
General Mills using data for product development
Flowers launching portfolio review, strategic changes
Innova Market Insights names top trends for 2020
Clay Miller named president of Burford Corp.
Fred D. Pfening Co. names new president
In Memoriam
In Memoriam/In Brief/People
Operations Executive of the Year - MARSHALL’S LAW
From baker to inventor in one patent
The Bakery Cos. - FASTER Than the Speed of Change
Fruits & Nuts - OPEN INVITE
Pulses - Pulses 101
SANITATION STRATEGIES - Plan Ahead
Bun /Roll Tech - Individuality Among UNIFORMITY
When is the right time to purchase a separate artisan line?
Sheeting/Laminating - Jack of All Trades
Simplifying changeovers for sanitation and maintenance
Metal Detection / X-Ray - LOOKING Right Through It
Line Layout - BAKE Smarter
Packaging Innovations - Brave NEW WORLD
INDUSTRY IMAGES - Smart COOKIES
Meeting Preview: ASB - UPGRADE FOR A NEW DECADE
Meeting Preview: SNAXPO - On Your Marks
Events
Featured Innovation Center
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
Baking & Snack - December 2019 - Baking & Snack - December 2019
Baking & Snack - December 2019 - Baking & Snack - December 2019
Baking & Snack - December 2019 - 2
Baking & Snack - December 2019 - 3
Baking & Snack - December 2019 - 4
Baking & Snack - December 2019 - 5
Baking & Snack - December 2019 - 6
Baking & Snack - December 2019 - 7
Baking & Snack - December 2019 - 8
Baking & Snack - December 2019 - Contents
Baking & Snack - December 2019 - 10
Baking & Snack - December 2019 - Contents
Baking & Snack - December 2019 - Editorial - Change and the art of embracing the inevitable
Baking & Snack - December 2019 - 13
Baking & Snack - December 2019 - General Mills using data for product development
Baking & Snack - December 2019 - 15
Baking & Snack - December 2019 - In Memoriam
Baking & Snack - December 2019 - In Memoriam/In Brief/People
Baking & Snack - December 2019 - Operations Executive of the Year - MARSHALL’S LAW
Baking & Snack - December 2019 - 19
Baking & Snack - December 2019 - From baker to inventor in one patent
Baking & Snack - December 2019 - 21
Baking & Snack - December 2019 - 22
Baking & Snack - December 2019 - 23
Baking & Snack - December 2019 - 24
Baking & Snack - December 2019 - 25
Baking & Snack - December 2019 - 26
Baking & Snack - December 2019 - 27
Baking & Snack - December 2019 - The Bakery Cos. - FASTER Than the Speed of Change
Baking & Snack - December 2019 - 29
Baking & Snack - December 2019 - 30
Baking & Snack - December 2019 - Fruits & Nuts - OPEN INVITE
Baking & Snack - December 2019 - 32
Baking & Snack - December 2019 - 33
Baking & Snack - December 2019 - 34
Baking & Snack - December 2019 - Pulses - Pulses 101
Baking & Snack - December 2019 - 36
Baking & Snack - December 2019 - 37
Baking & Snack - December 2019 - 38
Baking & Snack - December 2019 - 39
Baking & Snack - December 2019 - 40
Baking & Snack - December 2019 - SANITATION STRATEGIES - Plan Ahead
Baking & Snack - December 2019 - 42
Baking & Snack - December 2019 - Bun /Roll Tech - Individuality Among UNIFORMITY
Baking & Snack - December 2019 - When is the right time to purchase a separate artisan line?
Baking & Snack - December 2019 - 45
Baking & Snack - December 2019 - 46
Baking & Snack - December 2019 - 47
Baking & Snack - December 2019 - 48
Baking & Snack - December 2019 - 49
Baking & Snack - December 2019 - 50
Baking & Snack - December 2019 - 51
Baking & Snack - December 2019 - 52
Baking & Snack - December 2019 - Sheeting/Laminating - Jack of All Trades
Baking & Snack - December 2019 - 54
Baking & Snack - December 2019 - 55
Baking & Snack - December 2019 - Simplifying changeovers for sanitation and maintenance
Baking & Snack - December 2019 - 57
Baking & Snack - December 2019 - 58
Baking & Snack - December 2019 - 59
Baking & Snack - December 2019 - 60
Baking & Snack - December 2019 - Metal Detection / X-Ray - LOOKING Right Through It
Baking & Snack - December 2019 - 62
Baking & Snack - December 2019 - 63
Baking & Snack - December 2019 - 64
Baking & Snack - December 2019 - Line Layout - BAKE Smarter
Baking & Snack - December 2019 - 66
Baking & Snack - December 2019 - 67
Baking & Snack - December 2019 - 68
Baking & Snack - December 2019 - Packaging Innovations - Brave NEW WORLD
Baking & Snack - December 2019 - 70
Baking & Snack - December 2019 - 71
Baking & Snack - December 2019 - 72
Baking & Snack - December 2019 - 73
Baking & Snack - December 2019 - 74
Baking & Snack - December 2019 - INDUSTRY IMAGES - Smart COOKIES
Baking & Snack - December 2019 - 76
Baking & Snack - December 2019 - 77
Baking & Snack - December 2019 - 78
Baking & Snack - December 2019 - Meeting Preview: ASB - UPGRADE FOR A NEW DECADE
Baking & Snack - December 2019 - 80
Baking & Snack - December 2019 - Meeting Preview: SNAXPO - On Your Marks
Baking & Snack - December 2019 - Events
Baking & Snack - December 2019 - 83
Baking & Snack - December 2019 - 84
Baking & Snack - December 2019 - 85
Baking & Snack - December 2019 - Featured Innovation Center
Baking & Snack - December 2019 - 87
Baking & Snack - December 2019 - Ingredients & Formulating
Baking & Snack - December 2019 - 89
Baking & Snack - December 2019 - Equipment & Packaging
Baking & Snack - December 2019 - 91
Baking & Snack - December 2019 - 92
Baking & Snack - December 2019 - 93
Baking & Snack - December 2019 - Patents
Baking & Snack - December 2019 - New on the Shelf
Baking & Snack - December 2019 - MARKETPLACE
Baking & Snack - December 2019 - 97
Baking & Snack - December 2019 - 98
Baking & Snack - December 2019 - 99
Baking & Snack - December 2019 - 100
Baking & Snack - December 2019 - 101
Baking & Snack - December 2019 - 102
Baking & Snack - December 2019 - 103
Baking & Snack - December 2019 - 104
Baking & Snack - December 2019 - AD INDEX
Baking & Snack - December 2019 - 106
Baking & Snack - December 2019 - 107
Baking & Snack - December 2019 - 108
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