bake - October 2016 - 4

WHE A
E
L
O
H
T
W

ŵ

GOODNESS
D I S C OV E R T H E N O R T H DA KO TA D I F F E R E N C E

EDITORIAL STAFF
Senior Editor
Assistant Web Editor
Designer

SALES STAFF
Associate Publisher/Sales
Classiﬁed Sales Representative

The North Dakota Mill's high protein wholewheat ﬂours are milled from the best hard red
spring wheat. They are ideal for use in whole
wheat breads and rolls or, when blended,
for variety breads. Our whole-wheat ﬂours
are available in ﬁne, medium, and coarse
granulations, in 50 pound and 100 pound bags.
Available in 50-pound bags are crushed, cracked
and rolled/ﬂaked wheat. These products are ideal
for use in variety breads. White Whole Wheat is also available.

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

FSCC 22000
CERTIFIED

Troy Ashby
Lily O'Kane

PUBLISHING STAFF
Chairman and Chief Executive Officer
President
Publisher
Chief Financial Officer
Audience Development Director
Design Services Manager
Associate Design Services Manager
Manager of Directories & Databases
Director of On-line Advertising & Promotions
Advertising Manager
Advertising Coordinator
Advertising Materials Coordinator
Digital Systems Analyst
Manager of Advertising Design
Circulation Manager
Director of E-Business
Promotions Marketing Manager

BAKE
(ISSN 2165-9397) Volume 28, issue 10
is published 11 times a year, Jan, Feb, Mar,
Apr, May, Jun, Aug, Sep, Oct, Nov and
Dec by Sosland Publishing Co., 4801 Main
Street, Suite 650, Kansas City, MO 64112.
Canada Post International Publications
Mail (Canada Distribution) Sales
Agreement Number 40015261. Send
returns (Canada) to Pitney Bowes
International, P.O. Box 25542, London,
ON, N6C 6B2. Printed in the USA.
Periodicals postage paid at Kansas City,
MO and additional mailing offices.
POSTMASTER: Send address changes
to BAKE, PO Box 1171, Skokie, IL
60076-9965.
© Sosland Publishing Co. 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 Co.
is a division of Sosland Companies. Inc.

Whole Wheat Flours:

John Unrein
Brian Amick
Brian Peterman

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. Print
subscriptions are available delivered
in the U.S. and Canada for $25.00 per
year. Print subscriptions delivered
outside the U.S. and Canada are $60.00

Charles S. Sosland
L. Joshua Sosland
John Sonderegger
Staci Greco
Michael Barbee
Sadowna Conarroe
Ryan Alcantara
Dana Holt
Carrie Fluegge
Nora Wages
Chelsea Bulmer
Brittany Crisp
Marj Potts
Becky White
Whitney Hartman
Jon Hall
Jim White

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.
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
4801 Main Street, Suite 650,
Kansas City, MO 64112
P: (816) 756-1000
F: (816) 756-0494
Email: bakemag@sosland.com
http://www.ndmill.com
bake - October 2016

Table of Contents for the Digital Edition of bake - October 2016
