130th anniversary of Toledo flour mill

Mondelēz marked the 130th anniversary of its Biscuit Flour Mill in Toledo, Ohio, with a ceremony and day-long celebration on 8 October, which invited local employees, local and state elected officials and other honoured guests from the company and local community.

With more than a century and a quarter of milling operations, the Toledo mill is the largest soft-wheat mill in the US, with one of the largest grain storage capacities at 5.5 million bushels of wheat. It first began operations in 1892, when Benjamin Harrison was President of the United States and it became part of the National Biscuit Company (Nabisco) in 1926.

The mill has overseen significant contributions and landmarks over the years, such as when scientists working there developed flour analysis tools that went on to become industry standards. Flour from the mill is shipped to Mondelēz’s bakeries across the US where it is used to make many snacks such as Oreo and Chips Ahoy! cookies.

“Our Toledo Flour Mill has been a valuable part of our U.S. baking footprint for more than a century, and I am proud to join this celebration with the many dedicated employees who have been part of our business for many years and have helped make this important milestone possible,” said Claudio Parrotta, SVP & Chief Supply Chain Officer, North America at Mondelēz International. “I want to thank Plant Leader Dee Lewis and our dedicated team of employees in Toledo for all their hard work supporting our business and for putting together such a fitting tribute on this important milestone.”

“Many of the people here today built their careers as valuable members of this Biscuit Flour Mill team, and our site continues to provide an important ingredient to many of America’s favorite snacks from right here in Toledo,” stated Dee Lewis, Toledo Mill Site Leader at the celebration. “We are so proud to recognize all of our employees, and especially those long-tenured teammates who are celebrating their own significant milestone work anniversaries as part of today’s event.”

At the day’s events, the Mill team curated a series of historic photographs, lab equipment and other momentos collected over the last 130 years, and invited guests toured the collection.

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Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com

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