Bake Redbook 2021 - 177

DISTRIBUTORS
Missouri
KANSAS CITY
D Thomas + Associates
1717 W. 91st Place
Kansas City, MO 64114
(816) 361-5522
www.dthos.com
Market area: National
Sales personnel: 17
Sales: $35 million +
Bakers sold to: Wholesale (large
volume)
Supplies/services: Packaging
equipment/materials
Dawn Food Products, Inc.
(Kansas City Distribution Center)
1501 Southern Rd.
Kansas City, MO 64120
(816) 221-2313; (800) 452-3296
questions@dawnfoods.com
www.dawnfoods.com
Market area: National
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
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, Cookies, etc.
for resale, Delivery baskets/trays/
etc., Equipment parts/service,
Maintenance equipment/materials,
Maintenance/sanitation supplies,
Packaging equipment/materials
Webco Packaging, Inc.
919 St. Andrews Dr.
Kansas City, MO 64145
(260) 413-7330
ford@webcopackaging.com
www.webcopackaging.com
Market area: MW
Sales: Under $10 million
Bakers sold to: Foodservice/
institutional, Wholesale (large
volume)
Supplies/services: Packaging
equipment/materials
LEE'S SUMMIT
Dahmer Powertrain, Inc.
2301 N.E. Hagan Rd.
Lee's Summit, MO 64064
(816) 347-1411; (800) 841-6060
www.dahmerpowertrain.com
Market area: National
Trucks: (Reg) 3
Sales personnel: 6
Sales: $15 - 20 million
Bakers sold to: Foodservice/
institutional, Wholesale (large
volume)
Warehouse: Dry storage
Supplies/services: Equipment
parts/service
OZARK
Phil Erb Concession Supply
4576 N. 22nd St.
Ozark, MO 65721
(417) 881-7433
Market area: MW
Sales personnel: 4
Sales: Under $10 million
Warehouse: Dry storage
Equipment: Proof/bake/fry,
Refrigerate, Retail store fixtures
SPRINGFIELD
Campbell Food Brokerage, Inc.
3322 S. Campbell Ave., Suite S
Springfield, MO 65807
(417) 883-7390
office@campbellfood.com
www.campbellfood.com
Market area: MW
Sales personnel: 5
Sales: $10 - 15 million
Bakers sold to: Foodservice/
institutional, Supermarket in-store
bakers
Ingredients: Chocolate, Dough
additives, Flour/mixes/bases,
Frozen dough, Seeds/nuts,
Shortening/margarine/oil,
Sweeteners
Supplies/services: Cookies, etc.
for resale
ST. LOUIS
ALM, Inc.
7208A Weil Ave.
St. Louis, MO 63119
(314) 646-5353; (800) 325-9972
www.alm-inc.com
Market area: MW
Sales personnel: 4
Sales: Under $10 million
Supplies/services: Equipment parts/
service, Maintenance equipment/
materials, Maintenance/sanitation
supplies, Packaging equipment/
materials
The Angevine Co.
3380 Treecourt Industrial Blvd.
St. Louis, MO 63122
(800) 392-9015
accgt@angevineco.com
Market area: MW, PL, SW
Sales: Under $10 million
Warehouse: Dry storage
Equipment: Cool/slice, Enrober/
depositor/filler, Finish/decorate,
Ingredient storage/handle,
Make up/dough forming, Mix,
Refrigerate, Retail store fixtures
Supplies/services: Blades/
resharpen, Delivery baskets/trays/
etc., Equipment parts/service,
Maintenance/sanitation supplies
B&J Peerless Restaurant Supply
1616 Dielman Rd.
St. Louis, MO 63132
(314) 428-1247; (800) 255-3663
cservice@bjpeerlees.com
www.bjpeerless.com
Market area: MW, PL, SE, SW
Sales: Under $10 million
Bakers sold to: Foodservice/
institutional, Retail
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: Blades/
resharpen, Cake decorations/
supplies, Delivery baskets/trays/
etc., Maintenance equipment/
materials
Bono Burns Distributing, Inc.
3616 S. Big Bend Blvd.
St. Louis, MO 63143
(314) 644-6166
www.bonoburns.com
Market area: MW
Trucks: (Freezer) 8; (Refrig) 8; (Reg) 5
Sales personnel: 7
Sales: $35 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,
Finishing materials, 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, Retail store
fixtures
Supplies/services: Cake
decorations/supplies, Cookies, etc.
for resale, Maintenance/sanitation
supplies, Packaging equipment/
materials
Ford Hotel Supply
2204 N. Broadway
St. Louis, MO 63102
(800) 472-3673
www.fordstl.com
Market area: National
Trucks: (Reg) 15
Sales personnel: 12
Sales: $20 - 30 million
Bakers sold to: Foodservice/
institutional, Retail
Warehouse: Dry storage
Equipment: Cool/slice, Ingredient
storage/handle, Make up/dough
forming, Mix, Proof/bake/fry,
Refrigerate
Supplies/services: Blades/
resharpen, Cake decorations/
supplies, Delivery baskets/trays/
etc., Equipment parts/service,
Maintenance equipment/materials,
Maintenance/sanitation supplies
Mid Continent Paper
11809 Borman Dr.
St. Louis, MO 63146
(314) 989-0894; (800) 544-5926
www.midcontinentpaper.com
Market area: MW
Trucks: (Reg) 24
Sales personnel: 8
Sales: $35 million +
Bakers sold to: Foodservice/
institutional, Retail, Supermarket
in-store bakers, Wholesale (large
volume)
Warehouse: Dry storage
Ingredients: Finishing materials,
Flour/mixes/bases, Shortening/
margarine/oil, Yeast
Supplies/services: Cake
decorations/supplies,
Maintenance/sanitation supplies,
Packaging equipment/materials
Middendorf
(Performance Foodservice)
3737 N. Broadway
St. Louis, MO 63147
(314) 241-4800
www.performancefoodservice.com/
our-locations/middendorf
Market area: MW
Sales: Under $10 million
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
Pan Glo - A Bundy Baking Solution
10430 Trenton Ave.
St. Louis, MO 63132
(314) 426-3830
panglo-mo@panglo.com
www.panglo.com
Regional sales manager -
Pat Ray
Regional sales manager -
Mike Franko
Market area: MW
Sales personnel: 2
Bakers sold to: Foodservice/
institutional, Retail, Supermarket
in-store bakers, Wholesale (large
volume)
Supplies/services: Delivery baskets/
trays/etc.
Statco-DSI
(Sales, Engineering and Fabrication)
4678 World Parkway Circle
St. Louis, MO 63134
(314) 382-1525
www.statco-dsi.com
Market area: MW, PL, SE, SW
Sales: $15 - 20 million
Bakers sold to: Foodservice/
institutional, Wholesale (large
volume)
Warehouse: Dry storage
Equipment: Cool/slice, Enrober/
depositor/filler, Finish/decorate,
Ingredient storage/handle, Mix,
Refrigerate
Supplies/services: Equipment parts/
service, Maintenance equipment/
materials, Maintenance/sanitation
supplies, Packaging equipment/
materials
T.C. Jacoby & Co.
1716 Hidden Creek Court, Suite 200
St. Louis, MO 63131
(314) 821-4456
www.jacoby.com
Market area: MW, SW
Sales: $20 - 30 million
Bakers sold to: Foodservice/
institutional
Warehouse: Dry storage
Ingredients: Dairy products
2021 REDBOOK 177
http://www.dthos.com http://www.dahmerpowertrain.com http://www.fordstl.com http://www.panglo.com http://www.dawnfoods.com http://www.bjpeerless.com http://www.statco-dsi.com http://www.midcontinentpaper.com http://www.campbellfood.com http://www.bonoburns.com http://www.jacoby.com http://www.webcopackaging.com http://www.performancefoodservice.com/ http://www.alm-inc.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
Bake Redbook 2021 - 9
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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
https://www.nxtbook.com/sosland/bake/2012_08_01
https://www.nxtbook.com/sosland/bake/2012_07_01
https://www.nxtbook.com/sosland/bake/2012_06_01
https://www.nxtbook.com/sosland/bake/2012_05_01
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https://www.nxtbook.com/sosland/bake/2012_01_01
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