bake - May 2018 - 4

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EDITORIAL STAFF
Editor
Managing Editor
Digital Media Associate Editor

John Unrein
Andy Nelson
Brian Amick

PUBLISHING STAFF
Publisher
Sales Manager - Classiﬁed Ads
Audience Development Director
Audience Development Manager
Audience Development Specialist
Director of Digital Media
Digital Advertising Manager
Advertising Manager
Advertising Coordinator
Design Services Manager
Design Services Assistant Manager
Production Specialist
Senior Design Consultant
Graphic Designer
Promotions Manager
Promotions Media Designer
Sales Coordinator

Troy Ashby
Lily O'Kane
Michael Barbee
Kay Hudspeth
Molly Brown
Jon Hall
Carrie Fluegge
Nora Wages
Brittany Crisp
Sadowna Conarroe
Ryan Alcantara
Marj Potts
Becky White
Brian Peterman
Jim White
Abby Chronister
Whitney Hartman

CORPORATE STAFF
Chairman and CEO
President
Chief Financial and Administrative Officer
Director of Operations

BAKE
(ISSN 2165-9397) Volume 30, issue 5
is published 11 times a year, Jan, Feb, Mar,
Apr, May, Jun, Jul, Sep, Oct, Nov and Dec
by Sosland Publishing Company, 4801
Main Street, Suite 650, Kansas City, MO
64112. Periodicals postage paid at Kansas
City, MO and additional mailing offices.
POSTMASTER: Send address changes to
BAKE, PO Box 3001, Northbrook IL
60065-9743.
©2017 Sosland Publishing Company - All
rights reserved. Reproduction of the whole
or any part of the contents without written
permission is prohibited. BAKE assumes
no responsibility for the validity of claims
in items reported. Sosland Publishing
Company is a division of Sosland
Companies. Inc.

Discover the North Dakota Difference

Organic Flours:
* Dakota Maid Organic Spring
Wheat Flours
* Dakota Maid Organic Whole
Wheat Flours
Our organic flours are the premium quality flours for today's
discriminating bakers. With exceptional mixing and baking characteristics,
North Dakota Mill's organic flours will tolerate almost any baking demand.
Our organic flours deliver for a variety of breads and are available in bulk
or 50- and 100- pound bags.

Call 1-800-538-7721 to discover the difference.
www.ndmill.com

FSSC 22000 C E R T I F I E D

SUBSCRIBER SERVICES
ADDRESS. TELEPHONE, FAX, E-MAIL
Editorial and sales offices are located
at 4801 Main St., Suite 650, Kansas City,
Mo. 64112. Phone: (816)756-1000. The
switchboard is open between 8 a.m.
and 5 p.m. Central Daylight Time, Monday
through Friday. Our main fax number
is (816)756-0494. Our e-mail address is
bakemag@sosland.com. This number is
available for corresponding with any BB
department.
SUBSCRIPTION, ADDRESS CHANGES.
BAKE is distributed to readers with
managerial responsibilities in in-store,
foodservice, retail, specialty, wholesale
and distribution businesses.  For nonqualiﬁed readers, U.S. and Canada
subscriptions are accepted at $60 per
year.  Print subscriptions delivered
outside the U.S. and Canada are accepted
at $80 per year.  Digital subscriptions
delivered via email are free of charge
worldwide.  For subscription information
or address changes, call the Circulation
Department at (816) 756-1000.

Charles S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland

BACK ISSUES
Single copies are $15 and are available
from the Circulation Department. Special
issue prices vary.
REPRINTS, PHOTOCOPY PERMISSION
Requests for reprints of articles should
be sent to reprints@sosland.com or call
(816) 756-1000. BAKE is copyrighted;
reproduction of the whole or any part of
the contents without written permission
is prohibited. Photocopy permission for
academic purposes may be obtained
from the editor.
LETTERS TO THE EDITOR
Comments and opinions by our readers are
welcome. Please send letters to the editor
to our mail address, by fax or e-mail.
DIRECTORIES
Special directories and buyer's guides are
published annually for the baking, grain
and milling industries. For details and
prices of these publications, call the
Circulation Department at (816)756-1000.

SOSLAND PUBLISHING COMPANY
4801 Main Street, Suite 650,
Kansas City, MO 64112
P: (816) 756-1000
F: (816) 756-0494
Email: bakemag@sosland.com

PET food
PROCESSING
http://www.ndmill.com
bake - May 2018

Table of Contents for the Digital Edition of bake - May 2018
