bake - January 2018 - 4

Whole wheat

healthy

goodness

EDITORIAL STAFF
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Andy Nelson
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Lily O'Kane
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Kay Hudspeth
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Jon Hall
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Nora Wages
Brittany Crisp
Sadowna Conarroe
Ryan Alcantara
Marj Potts
Becky White
Brian Peterman
Jim White
Abby Chronister
Whitney Hartman

CORPORATE STAFF
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BAKE
(ISSN 2165-9397) Volume 30, issue 1
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. Canada Post International
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Sales Agreement Number 40015261. Send
returns (Canada) to Pitney Bowes
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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

Whole Wheat Flours:
The North Dakota Mill's high protein whole-wheat
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

FSSC 22000 C E R T I F I E D

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http://www.ndmill.com
bake - January 2018

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