DUNKER TECHNOLOGIES offers consulting in all aspects of food processing engineering:

• Complete plant design: equipment, layout, specification, and operations
• AutoCad qualified
• Twenty-seven years of successful experience in the baking industry

INDUSTRY EXPERIENCE

DRAYTON ENTERPRISE (sister company to Drayton Foods), 1995 to Present
(bakery company with $7.5 million projects)

Vice President of Operations/Part Owner

• Products consist of: Preproofed baguettes, batard, petite pain, pizza crust, and pretzel. Performed all research, design, formulation, and running of products (brand names: Freschcetta Pizza; Little Charlie's Proof-Perfect; Two Sicily's).

DUNKER TECHNOLOGIES, Andover, MN, 1994 to Present
(consulting in complete food processing engineering - specializing in bakeries)

Consulting Engineer

• Drayton Foods, Fargo, ND $2.7 million capital project. Frozen dough, croissants, enrobed products.
  Designed 30,000 square foot bakery, completely remodeling existing building, including floor layout and equipment selection. Continued to manage all production operations, building business to $4 million in sales. Gary Schmidt, Owner: 701/277-9947.

• Icebox Bakeries, Eden Prairie, MN $700,000 capital project. Pretzels.
  Designed 10,000 square foot bakery layout. Dave Goodmanson, Owner: 612/944-8149.

• Piggly Wiggly Corporation, Charleston, NC $9 million budget estimated. Total bakery product line.
  Designed 25,000 square foot complete plant layout. Whayne Greer, Director of Bakery/Deli Operations: 803/554-9880, extension 328.

MCGLYNN'S BAKERIES, Minneapolis, MN 1986 to 1994
(bakery company with $130 million in annual revenues)

Vice President of Engineering (1989-94)
Director of Engineering (1986-1989)

• Designed, maintained, and held full engineering responsibility for three buildings and production lines, including management of union and non-union employees and accountability for $60,000 week payroll. Hired, trained and evaluated the three managers of these buildings. Maintained 140 outlet stores, including 30 full service bakery stores.
• Developed capital expenditure budgets for all unites - up to $19 million annually. Participated in all major business decisions for company. Reported directly to President and CEO.
• Served as project leader in purchase, design and start-up of Retail Bakeries Central Plant, a 173,000 square foot production plant with a 2,000 ton ammonia refrigeration system.
• Participated in purchase of 72 acres in Chanhassen, Minnesota to build new Frozen Dough plant with a total cost of $29 million. Selected and purchased $17.7 million worth of production equipment, and designed and planned layout of facility.
• Played key role in growth of Frozen Dough operation from $5 million to $130+ million in annual sales.

EMRICH-EGEKVIST BAKERY, Minneapolis, MN 1964 to 1966
(78,000 square foot bakery, a division of Heilemen Brewery Company with annual volume of $13 million)

Chief Engineer

• Worked with Operations Manager on a $4 million plant design and rebuilding project. Facility produced 12 million pounds of product in 1985

ITT CONTINENTAL WONDER BREAD, Hodgkins, IL, 1983 to 1984
Maintenance Engineer

JEWEL COMPANY, INCORPORATED, Melrose Park, IL 1967 to 1982
Senior Supervising Engineer (1970-82)
Junior Engineer (1969-1970)
Trainee (1967-69)

ANOKA COMMUNITY COLLEGE, Anoka, MN
Completed AutoCad I and II courses, 1994.

TRITON JUNIOR COLLEGE, River Grove, IL
Coursework in electronics, management, refrigeration, boiler operations, advanced mechanical drawing.

GREER TECHNICAL INSTITUTE, Noridge, IL
Completed coursework in refrigeration.