Bake Redbook 2021 - 167

DISTRIBUTORS
Illinois
POWDER SPRINGS
Industrial Processing
Systems, Inc.
4020 Lawler Dr.
Powder Springs, GA 30127
(678) 384-0216; (800) 628-7813
sales@ips-online.biz
www.ips-online.biz
Market area: SE
Sales personnel: 1
Sales: Under $10 million
Bakers sold to: Wholesale (large
volume)
Equipment: Ingredient storage/
handle, Refrigerate
Supplies/services: Equipment
parts/service
ROSWELL
HEFCO, LLC
P.O. Box 188
Roswell, GA 30077
(800) 327-1817
www.hefcollc.com
Market area: SE
Sales personnel: 3
Sales: $20 - 30 million
Bakers sold to: Supermarket
in-store bakers
Warehouse: Dry storage
Equipment: Cool/slice, Refrigerate,
Retail store fixtures
SUWANEE
Habasit America
805 Satellite Blvd.
Suwanee, GA 30024
(678) 288-3600
info.america@us.habasit.com
www.habasitamerica.com
Market area: National
Sales: $30 - 35 million
Supplies/services: Equipment parts/
service, Maintenance equipment/
materials, Maintenance/sanitation
supplies, Packaging equipment/
materials
HAWAII
HONOLULU
Sysco Hawai'i - Oahu
716 Umi St.
Honolulu, HI 96819
(808) 843-3200
hawaii.sysco.com
Market area: W
Bakers sold to: Foodservice/
institutional, Retail, Supermarket
in-store bakers, Wholesale (large
volume)
Warehouse: Dry storage, Frozen,
Refrigerated
Ingredients: Chocolate, Dairy
products, Dough additives,
Finishing materials, Flavors/spices/
colors, Flour/mixes/bases, Frozen
dough, Seeds/nuts, Shortening/
margarine/oil, Sweeteners, Yeast
Supplies/services: Cake
decorations/supplies, Delivery
baskets/trays/etc., Maintenance/
sanitation supplies, Packaging
equipment/materials
KAPOLEI
H&W Foodservice
2029 Lauwiliwili St.
Kapolei, HI 96707
(808) 682-8300
inquiry@hwfoodservice.com
www.hwfoodservice.com
Market area: W
Trucks: (Freezer) 13
Sales personnel: 8
Sales: $35 million +
Bakers sold to: Foodservice/
institutional, Retail, Supermarket
in-store bakers, Wholesale (large
volume)
Warehouse: Dry storage, Frozen,
Refrigerated
Ingredients: Dairy products, Dough
additives, Finishing materials,
Flavors/spices/colors, Flour/mixes/
bases, Frozen dough, Seeds/
nuts, Shortening/margarine/oil,
Sweeteners, Yeast
IDAHO
BOISE
Bargreen Ellingson
1776 Commerce Ave.
Boise, ID 83705
(208) 344-3574; (800) 999-3574
www.bargreen.com
Market area: National
Trucks: (Reg) 23
Sales personnel: 125
Sales: $35 million +
Bakers sold to: Foodservice/
institutional, Retail, Supermarket
in-store bakers
Warehouse: Dry storage
Equipment: Cool/slice, Enrober/
depositor/filler, Finish/decorate,
Ingredient storage/handle, Make
up/dough forming, Mix, Proof/
bake/fry, Refrigerate, Retail store
fixtures
Supplies/services: Cake
decorations/supplies, Equipment
parts/service, Maintenance
equipment/materials,
Maintenance/sanitation supplies,
Packaging equipment/materials
ILLINOIS
ADDISON
Culinary Equipment Group
1775 W. Cortland Court, Suite A
Addison, IL 60101
(630) 422-7368
www.culinaryequipmentgroup.com
Market area: MW
Sales: Under $10 million
Warehouse: Dry storage
Equipment: Cool/slice, Enrober/
depositor/filler, Ingredient storage/
handle, Make up/dough forming,
Mix, Proof/bake/fry, Refrigerate,
Retail store fixtures
Supplies/services: Equipment
parts/service
ALGONQUIN
Unique Solutions
(TNA Solutions)
2836 Corporate Parkway
Algonquin, IL 60102
(847) 540-1200
www.unique-solutions.com
Market area: National
Sales: Under $10 million
Supplies/services: Packaging
equipment/materials
ALSIP
Naegele, Inc. Bakery Systems
5661 W. 120th St.
Alsip, IL 60803
(708) 866-0986
info@naegele-inc.com
www.naegele-inc.com
Market area: National
Sales: $20 - 30 million
Bakers sold to: Wholesale (large
volume)
Equipment: Cool/slice, Enrober/
depositor/filler, Finish/decorate,
Ingredient storage/handle, Make
up/dough forming, Mix, Proof/
bake/fry, Refrigerate
Supplies/services: Oven repair
BARRINGTON
The Woollard Co., Inc.
523 W. Old Northwest Hwy., Suite 201
Barrington, IL 60010
(847) 382-7771
Market area: MW
Sales: Under $10 million
Warehouse: Refrigerated
Ingredients: Flavors/spices/colors,
Seeds/nuts
BELLEVILLE
St. Louis Food Ingredients, Inc.
One S. Church St., Suite 200
Belleville, IL 62220
(314) 821-8848
mike@stlfoodingredients.com
www.stlfoodingredients.com
Market area: MW, PL
Sales personnel: 3
Sales: $15 - 20 million
Bakers sold to: Retail, Supermarket
in-store bakers, Wholesale (large
volume)
Ingredients: Chocolate, Dairy
products, Finishing materials,
Flavors/spices/colors, Seeds/nuts,
Shortening/margarine/oil
H&W Ingredients
8400 Brookfield Ave.
Brookfield, IL 60513
(708) 526-9000; (800) 677-6826
mcronin@hwingredients.com
www.hwingredients.com
Market area: MW
Sales personnel: 12
Sales: $15 - 20 million
Bakers sold to: Foodservice/
institutional, Supermarket in-store
bakers, Wholesale (large volume)
Warehouse: Dry storage, Frozen,
Refrigerated
Ingredients: Dairy products,
Finishing materials, Seeds/nuts
BUFFALO GROVE
Bianchi Milling Enterprises, Inc.
1431 McHenry Rd., Suite 105
Buffalo Grove, IL 60089
(847) 478-8322
zach@bianchimilling.com
www.bianchimilling.com
Market area: National
Trucks: (Freezer) 4; (Refrig) 5;
(Reg) 10
Sales personnel: 5
Sales: $10 - 15 million
Bakers sold to: Foodservice/
institutional, Supermarket in-store
bakers, Wholesale (large volume)
Warehouse: Dry storage, Frozen,
Refrigerated
Ingredients: Chocolate, Dairy
products, Dough additives,
Flavors/spices/colors, Flour/mixes/
bases, Frozen dough, Seeds/
nuts, Shortening/margarine/oil,
Sweeteners, Yeast
Supplies/services: Cookies, etc. for
resale, Delivery baskets/trays/etc.,
Packaging equipment/materials
BOLINGBROOK
T.J. Harkins Basic
Commodity Brokers, Inc.
(Bay State Milling)
279 Beaudin Blvd.
Bolingbrook, IL 60440
(630) 427-3400
www.baystatemilling.com
Market area: National
Sales personnel: 3
Sales: $35 million +
Bakers sold to: Supermarket
in-store bakers, Wholesale (large
volume)
Warehouse: Dry storage
Ingredients: Finishing materials,
Flavors/spices/colors, Flour/mixes/
bases, Seeds/nuts
BROOKFIELD
CAROL STREAM
Equichem International, Inc.
510 Tower Blvd.
Carol Stream, IL 60188
(630) 784-0432
mail@equichem.com
www.equichem.com
Market area: National
Sales: Under $10 million
Bakers sold to: Foodservice/
institutional, Wholesale (large
volume)
Warehouse: Dry storage
Ingredients: Dough additives
CHICAGO
Badger Murphy, Inc.
652 N. Western Ave., P.O. Box 12440
Chicago, IL 60612
(773) 276-7200
www.badgermurphy.com
Market area: MW
Sales: $35 million +
Warehouse: Dry storage, Frozen
Ingredients: Chocolate, Dairy
products, Dough additives,
Finishing materials, Flavors/spices/
colors, Flour/mixes/bases, Frozen
dough, Seeds/nuts, Shortening/
margarine/oil, Sweeteners, Yeast
Bear Stewart Corp.
1025 N. Damen Ave.
Chicago, IL 60622
(773) 276-0400; (800) 697-2327
info@bearstewart.com
www.bearstewart.com
Market area: National
Sales: $15 - 20 million
Bakers sold to: Foodservice/
institutional, Retail, Supermarket
in-store bakers, Wholesale (large
volume)
Warehouse: Dry storage, Frozen,
Refrigerated
Ingredients: Chocolate, Dairy
products, Dough additives,
Flavors/spices/colors, Flour/mixes/
bases, Frozen dough, Seeds/
nuts, Shortening/margarine/oil,
Sweeteners, Yeast
Equipment: Cool/slice, Enrober/
depositor/filler, Finish/decorate,
Ingredient storage/handle, Make
up/dough forming, Mix, Proof/
bake/fry, Refrigerate
2021 REDBOOK 167
http://www.equichem.com http://www.ips-online.biz http://www.baystatemilling.com http://www.hwfoodservice.com http://www.unique-solutions.com http://www.badgermurphy.com http://www.hefcollc.com http://www.hwingredients.com http://www.naegele-inc.com http://www.bearstewart.com http://www.bargreen.com http://www.habasitamerica.com http://www.bianchimilling.com http://hawaii.sysco.com http://www.stlfoodingredients.com http://www.culinaryequipmentgroup.com

Bake Redbook 2021

Table of Contents for the Digital Edition of Bake Redbook 2021

Bake Redbook 2021 - Intro
Bake Redbook 2021 - 1
Bake Redbook 2021 - 2
Bake Redbook 2021 - 3
Bake Redbook 2021 - 4
Bake Redbook 2021 - 5
Bake Redbook 2021 - 6
Bake Redbook 2021 - 7
Bake Redbook 2021 - 8
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Bake Redbook 2021 - 276
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
http://digital.bakemag.com/sosland/bake/2016_05_01
http://digital.bakemag.com/sosland/bake/2016_04_01
http://digital.bakemag.com/sosland/bake/2016_03_01
http://digital.bakemag.com/sosland/bake/2016_02_01
http://digital.bakemag.com/sosland/bake/2016_01_01
http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
http://digital.bakemag.com/sosland/bake/2015_06_01
http://digital.bakemag.com/sosland/bake/2015_05_01
https://www.nxtbook.com/sosland/bake/2015_04_01
http://digital.bakemag.com/sosland/bake/2015_03_01
https://www.nxtbook.com/sosland/bake/2015_02_01
https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
https://www.nxtbook.com/sosland/bake/2014_09_01
https://www.nxtbook.com/sosland/bake/2014_08_01
https://www.nxtbook.com/sosland/bake/2014_07_01
https://www.nxtbook.com/sosland/bake/2014_06_01
https://www.nxtbook.com/sosland/bake/2014_05_01
https://www.nxtbook.com/sosland/bake/2014_04_01
https://www.nxtbook.com/sosland/bake/2014_03_01
https://www.nxtbook.com/sosland/bake/2014_02_01
https://www.nxtbook.com/sosland/bake/2014_01_01
https://www.nxtbook.com/sosland/bake/2013_11_01
https://www.nxtbook.com/sosland/bake/2013_11_02
https://www.nxtbook.com/sosland/bake/2013_10_01
https://www.nxtbook.com/sosland/bake/2013_09_01
https://www.nxtbook.com/sosland/bake/2013_08_01
https://www.nxtbook.com/sosland/bake/2013_07_01
http://digital.bakemag.com/sosland/bake/2013_06_01
https://www.nxtbook.com/sosland/bake/2013_05_01
https://www.nxtbook.com/sosland/bake/2013_04_01
https://www.nxtbook.com/sosland/bake/2013_03_01
https://www.nxtbook.com/sosland/bake/2013_02_01
https://www.nxtbook.com/sosland/bake/2013_01_01
https://www.nxtbook.com/sosland/bake/2012_11_01
https://www.nxtbook.com/sosland/bake/2012_10_01
https://www.nxtbook.com/sosland/bake/2012_09_01
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