Baking & Snack - February 2021 - 17

SPECIAL REPORT
Baking Hall of Fame

FANTASTIC

FIVE

Inductees for the 2021 class
of the ASB Baking Hall
of Fame exhibit profound
dedication to the industry.

by Nico Roesler and Anna Wiber

A

A loyal supporter of the independent bakeries and a
pioneer of the pita and flatbread market in America are
among the next class of industry legends who will join the
American Society of Baking's (ASB) Baking Hall of Fame.
August and Albert Junge, Tatsuo Oshikiri, John Popp,
and Harry Toufayan will be honored at BakingTech 2021.
" For 2021, the Baking Hall of Fame committee selected
leaders in regional baking, ethnic goods and specialty technology, " said Rowdy Brixey, chair of the ASB Baking Hall
of Fame Evaluation Committee and president of Brixey
Engineering Inc. " We had a satisfying number of highquality nominations honoring individuals who contributed
strongly to the baking industry. It is our honor, especially in
these difficult times, to again recognize such efforts. "
Brothers August and Albert Junge of Junge Baking
Co., Joplin, Mo., were selected not only for their contributions to the industry but also for the role they played
within their local community.
The brothers took over Junge Baking in 1904, a few years
after it was founded by their father. At its peak, the company operated four large wholesale bakeries, employed 650
workers and served a four-state market. Junge Baking also
introduced many innovations to the Midwest, including the
high-volume manufacturing of sliced baked foods, motorized distribution and whole grain variety bread.
Tatsuo Oshikiri, founder of Oshikiri Machinery,
Fujisawa-Shi, Japan, was chosen for his innovative work
in specialty bakery technology.
As a mechanical engineer, Mr. Oshikiri patented several equipment designs throughout his career. Most notably, he was responsible for developing small horizontal
mixers that used low-voltage electric current, the only
form of electricity available in post-World War II Japan.
This allowed the country's bakers to more efficiently use
wheat flour contributed by the United States to stave off
widespread hunger, according to ASB.
Mr. Oshikiri also developed overhead proofers, make-

up systems and the MICRON microwave pasteurizer
oven. In 1986, Oshikiri Machinery opened a US subsidiary, which his colleagues said was a lifelong dream for
Mr. Oshikiri based on the gratitude he felt to the United
States for its food assistance to post-war Japan.
John Popp, president and chief executive officer,
Perfection Bakeries Inc., which operates as Aunt Millie's
Bakeries, Fort Wayne, Ind., was selected for his support
of independent bakeries.
An active member of the Independent Bakers
Association, Mr. Popp in 2001 worked with the organization to extend an overlooked Environmental Protection
Agency order covering mixer bowl coolants. His action
saved millions of dollars in potential fines and replacement
costs for bakeries throughout the country, the ASB said.
Mr. Popp is also a champion of education. He encourages staff at Aunt Millie's to participate in continuing
learning opportunities and provides R&D internship opportunities to students.
Rounding out this year's Baking Hall of Fame class
is Harry Toufayan, founder and chairman, Toufayan
Bakeries Inc., Ridgefield, NJ. His company was the first
to significantly supply pita to American supermarkets
starting in the 1960s, according to ASB.
After opening a small bakery, Mr. Toufayan immediately noticed his customers' growing interest in the pita,
naan, lavash and wraps he offered. By working closely
with bakery equipment suppliers, he created groundbreaking automated methods for flatbread production.
The development of these technologies allowed Mr.
Toufayan to open three highly automated bakeries that
produce Toufayan-branded products and co-packed
items for other bakeries.
Since 2006, the Baking Hall of Fame has recognized
92 individuals from different facets of the baking industry - from bakeries, equipment and ingredient suppliers,
schools, service organizations and publishers.

www.bakingbusiness.com / February 2021 Baking & Snack 17


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Baking & Snack - February 2021

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