bake - February 2020 - 65

ad index

ADVERTISER

PAGE

WEBSITE

ADVERTISER

PAGE

WEBSITE

AB Mauri North America

39

www.abmna.com

Icing Smiles

19

www.icingsmiles.org

American Key Food Products

18

www.akfponline.com

IDDBA

59

www.iddba.org

Ardent Mills

21

www.ardentmills.com

Lesaffre Yeast Corporation

31

www.lesaffreyeastcorp.com

Atlantic Bakery Expo

27

www.atlanticbakeryexpo.com

LVO Manufacturing Inc.

41

www.lvomfg.com

Avalon Deco Supplies, Inc.

60

www.avalondeco.com

North Dakota Mill

www.yourbakemark.com

Progressive Insurance

BakeMark

2

44, 45
5

www.ndmill.com
www.progressive.com

Bake'n Joy Foods, Inc.

37

www.bakenjoy.com

Sosland Publishing Purchasing Seminar

Bakon USA

67

www.bakonusa.com

Reiser

Bread Bakers Guild of America

54

www.bbga.org

Rich Products Corp.

52

www.richsinstorebakery.com/
dessertwhips

South Chicago Packing

68

www.southchicagopacking.com

Stratas Foods

25

www.stratasfoods.com

Tielman North America

26

www.tielman.com

Unifiller Systems, Inc.

43

www.unifiller.com

Corbion
Dawn Food Products, Inc.

13
Bellyband, 15, 17

64
7

www.purchasingseminar.com
www.reiser.com

www.corbion.com
www.dawnfoods.com

Ferrero Foodservice

23

www.ferrerofoodservice.com

Flavor Right

57

www.flavorright.com

Grain Craft

35

www.graincraft.com

BAKE
(ISSN 2165-9397) Volume 32, issue 1 is published
bimonthly in Feb, Apr, Jun, Aug, Oct, 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 3041, Northbrook IL
60065-9934. ©2019 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.
SUBSCRIBER SERVICES
BAKE is distributed free to readers with managerial
responsibilities in retail, foodservice and intermediate

wholesale businesses. For non-qualified readers, U.S. and
Canada subscriptions are accepted at $36 per year. Print
subscriptions delivered outside the U.S. and Canada are
accepted at $46 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 or email
subscriptions@sosland.com.
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.

BACK ISSUES
Single copies are $15 and are available from the Circulation
Department. Special issue prices vary.
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 email.
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.

or email subscriptions@sosland.com


http://www.abmna.com http://www.icingsmiles.org http://www.akfponline.com http://www.iddba.org http://www.ardentmills.com http://www.lesaff http://www.reyeastcorp.com http://www.atlanticbakeryexpo.com http://www.lvomfg.com http://www.avalondeco.com http://www.ndmill.com http://www.yourbakemark.com http://www.progressive.com http://www.bakenjoy.com http://www.purchasingseminar.com http://www.bakonusa.com http://www.reiser.com http://www.bbga.org http://www.richsinstorebakery.com/dessertwhips http://www.corbion.com http://www.southchicagopacking.com http://www.dawnfoods.com http://www.stratasfoods.com http://www.ferrerofoodservice.com http://www.tielman.com http://www.fl http://www.avorright.com http://www.unifiller.com http://www.graincraft.com http://sosland.com

bake - February 2020

Table of Contents for the Digital Edition of bake - February 2020

Bake - February 2020
Editor's Note - Addressing bakery challenges
Contents
Management - Ecommerce opportunities
Equipment - Scaling up
The French connection
Can pay-for-performance systems work?
Panera earns its bread
Out on display
A nostalgic new bakery in NYC
Chocolate - Chocolate collections to love
Cakes - An exciting partnership
Sweet goods - Capturing the flavor of the cookie
Pastries - Specialty pastries for winter
Foodservice - What's hot for 2020
Cakenomics
Cakenomics - Colorful cakes are blooming
Cakenomics: Time Saving Tips - Graduation season
Cakenomics: Winning Promotions - Surprise cake stand brings theater to the party
Cakenomics: Innovative Products
Classifieds
Ad index
Formula of the Month - Gluten-free pizza crust
bake - February 2020 - Management - Ecommerce opportunities
bake - February 2020 - BB - 1
bake - February 2020 - BB - 2
bake - February 2020 - Management - Ecommerce opportunities
bake - February 2020 - 2
bake - February 2020 - Editor's Note - Addressing bakery challenges
bake - February 2020 - Contents
bake - February 2020 - 5
bake - February 2020 - 6
bake - February 2020 - 7
bake - February 2020 - Equipment - Scaling up
bake - February 2020 - 9
bake - February 2020 - The French connection
bake - February 2020 - 11
bake - February 2020 - 12
bake - February 2020 - 13
bake - February 2020 - 14
bake - February 2020 - 15
bake - February 2020 - 16
bake - February 2020 - 17
bake - February 2020 - 18
bake - February 2020 - 19
bake - February 2020 - Can pay-for-performance systems work?
bake - February 2020 - 21
bake - February 2020 - 22
bake - February 2020 - 23
bake - February 2020 - 24
bake - February 2020 - 25
bake - February 2020 - 26
bake - February 2020 - 27
bake - February 2020 - Panera earns its bread
bake - February 2020 - 29
bake - February 2020 - Out on display
bake - February 2020 - 31
bake - February 2020 - 32
bake - February 2020 - 33
bake - February 2020 - A nostalgic new bakery in NYC
bake - February 2020 - 35
bake - February 2020 - 36
bake - February 2020 - 37
bake - February 2020 - Chocolate - Chocolate collections to love
bake - February 2020 - 39
bake - February 2020 - 40
bake - February 2020 - 41
bake - February 2020 - Cakes - An exciting partnership
bake - February 2020 - 43
bake - February 2020 - 44
bake - February 2020 - 45
bake - February 2020 - Sweet goods - Capturing the flavor of the cookie
bake - February 2020 - 47
bake - February 2020 - Pastries - Specialty pastries for winter
bake - February 2020 - 49
bake - February 2020 - Foodservice - What's hot for 2020
bake - February 2020 - 51
bake - February 2020 - 52
bake - February 2020 - Cakenomics
bake - February 2020 - 54
bake - February 2020 - Cakenomics - Colorful cakes are blooming
bake - February 2020 - 56
bake - February 2020 - 57
bake - February 2020 - Cakenomics: Time Saving Tips - Graduation season
bake - February 2020 - 59
bake - February 2020 - Cakenomics: Winning Promotions - Surprise cake stand brings theater to the party
bake - February 2020 - Cakenomics: Innovative Products
bake - February 2020 - Classifieds
bake - February 2020 - 63
bake - February 2020 - 64
bake - February 2020 - Ad index
bake - February 2020 - Formula of the Month - Gluten-free pizza crust
bake - February 2020 - 67
bake - February 2020 - 68
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https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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