Baking & Snack - October 2017 - 114

EQUIPMENT & PACKAGING

Oven zone control
Reading Bakery Systems' PRISM Emithermic Oven Zone offers radiant and
convective heat and a humidity-controlled product zone directly surrounding
the product while baking. This provides bakers with greater control over product
development and spread, particularly when baking cookies and biscuits. The
recipe-driven startup and automated controls guarantee consistent quality and
make it easier to bake different products on the same line.
(610) 693-5816 * www.readingbakery.com

Cookie dough depositor
The high-speed Vemag cookie dough depositor from Reiser produces preformed, exact-weight, ready-to-bake cookie dough portions. It features a powerful, positive displacement double-screw pump that provides portioning accuracy.
The double-screw transports product gently, and large inclusions are not damaged or crushed. For high-volume production, a Vemag waterwheel flow divider
can be added to the line. It delivers equal portions across four, six, eight or more
lanes without the need for operators to dial in valves or motors.
(781) 821-1290 * www.reiser.com

Durable dough mixer
Topos Mondial open frame removable bowl spiral dough mixers are durable and
built for heavy production needs. The company aimed to engineer a completely
sanitary design in a heavy-duty removable bowl spiral dough mixer. The entire
mixer is constructed of stainless steel and sanitary materials. Allen Bradley fully
programmable controls allow the operator to program recipes and customize
variable mixing speeds and mixing times for every dough type. Mixers come in
240-kg (529-lb) and 300-kg (661-lb) dough mixing capacities.
(610) 970-2270 * www.toposmondial.com

STATEMENT OF OWNERSHIP
MANAGEMENT AND CIRCULATION
(REQUESTER PUBLICATIONS ONLY)
1.
2.
3.
4.
5.
6.
7.
8.
9.

10.

11.
12.
13.
14.

Publication Title: Baking & Snack
Publication Number 002-865
Filing Date: September 29, 2017
Frequency of issue: Monthly (except January)
Number of issues published annually: 11.
Annual Subscription Price: $36 for Non-qualified/Free to
Qualified
Complete mailing address of known office of publication:
Sosland Companies, Inc., 4801 Main St., Suite 650,
Kansas City, Missouri 64112-2504.
Complete mailing address of the headquarters or general
business offices of the publisher: Same as above.
Full names and complete mailing addresses of publisher, and
editor: Publisher: Paul Lattan, Sosland Companies, Inc.,
4801 Main St., Suite 650, Kansas City, Missouri 64112.
Editor: Dan Malovany, Same as above
Owner: Sosland Companies, Inc., Charles S. Sosland and
L. Joshua Sosland,
Sosland Companies, Inc., 4801 Main St., Suite 650,
Kansas City, Missouri 64112.
Known bondholders, mortgagees, and other security holders
owning or holding 1 percent or more of total amount of bonds,
mortgages or other securities: none.
Tax Status: Has not changed during preceding 12 months.
Publication Title: Baking&Snack
Issue Date for circulation data below: September, 2017

15. Extent and Nature of Circulation:
a.
b1.
b2.
b3.

Average No. of Copies Each No. Copies Single Issue
Published Nearest
Issue During Preceding
12 Months
to Filing Date
14,702
15,059
10,813
11,087
0
0

Total No.Copies (net press run)
Outside County Paid/Requested Mail Subscriptions stated on PS Form 3541
In-County Paid/Requested Mail Subscriptions stated on PS Form 3541
Sales through dealers and carriers, street vendors, counter
sales, and other paid or requested distribution outside USPS
331
309
b4. Requested copies distributed by other mail classes through the USPS
0
0
c. Total paid and/or requested circulation
11,144
11,396
d1. Outside County Nonrequested copies stated on PS Form 3541
2,348
2,441
d2. In-county nonrequested copies stated on PS 3541
0
0
d3. Nonrequested copies distributed through the USPS by other classes of mail
0
0
d4. Nonrequested copies distributed outside the Mail
432
100
e. Total nonrequested distribution
2,779
2,541
f. Total distribution
13,924
13,937
g. Copies not distributed
778
1,122
h. Total
14,702
15,059
i. Percent paid and/or requested circulation
80%
82%
16. Electronic Copy Circulation
a. Requested and Paid Electronic Copies
1,295
979
b. Total Requested and Paid Print Copies (Line 15c) + Requested/Paid Electronic Copies (Line 16a) 12,440
12,375
c. Total Requested Copy Distribution (Line 15f) + Requested/Paid Electronic Copies (Line 16a)
15,219
14,916
d. Percent Paid and/or Requested Circulation (Both Print & Electronic Copies) (16b divided by 16c x 100) 82%
83%
I certify that 50% of all my distributed copies (electronic and print) are legitimate requests or paid copies.
17. Publication of statement of ownership for a requester publication is required and will be printed in the October, 2017 issue of this publication.
18. Michael Barbee, Audience Development Director - September 29, 2017
I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or
information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

114 Baking & Snack October 2017 / www.bakingandsnack.com


http://www.readingbakery.com http://www.reiser.com http://www.toposmondial.com http://www.bakingandsnack.com

Baking & Snack - October 2017

Table of Contents for the Digital Edition of Baking & Snack - October 2017

Baking & Snack - October 2017
Contents
Contents
Editorial - Transcending gender and generation
Newsfront - Bimbo to invest $129 million in distribution center
BEMA-U graduates first Transformational Leadership class
Blue Diamond adds new production line
Bartsch heads new VMI subsidiary for North America
Handtmann opens new Customer Center
Bühler acquires The Haas Group
ADM and Mayo Clinic to develop nutrient prediction model
People/In Brief
Managing Recalls - A long road
Bars Without Borders
Workforce sustainability through equipment reliability
Building for bars below sea level
The VSI name change
Protein-base is the wave of the future
Social Responsibility - Corporate for a Cause
Dairy - Got Protein?
Going beyond protein
Sugar Reduction - Bittersweet Cut Backs
Solutions of the past
Ingredient App - Rising Above
Pretzel Technology - Stuffed (NOT) to the Gills
Uplifting sanitation standards
Embracing change and innovation
Mixers - Living the Long Life
Establishing the correct skill set
Wrappers - Keep it Simple
Delivery Vehicles - Navigating the Concrete Jungle
SANITATION STRATEGIES - A thin line
Events
Ingredients & Formulating
Equipment & Packaging
Patents
New on the Shelf
MARKETPLACE
AD INDEX
NEW PRODUCT SPOTLIGHT
Baking & Snack - October 2017 - Baking & Snack - October 2017
Baking & Snack - October 2017 - Baking & Snack - October 2017
Baking & Snack - October 2017 - 2
Baking & Snack - October 2017 - 3
Baking & Snack - October 2017 - 4
Baking & Snack - October 2017 - 5
Baking & Snack - October 2017 - 6
Baking & Snack - October 2017 - 7
Baking & Snack - October 2017 - 8
Baking & Snack - October 2017 - Contents
Baking & Snack - October 2017 - 10
Baking & Snack - October 2017 - Contents
Baking & Snack - October 2017 - Editorial - Transcending gender and generation
Baking & Snack - October 2017 - 13
Baking & Snack - October 2017 - Blue Diamond adds new production line
Baking & Snack - October 2017 - 15
Baking & Snack - October 2017 - ADM and Mayo Clinic to develop nutrient prediction model
Baking & Snack - October 2017 - People/In Brief
Baking & Snack - October 2017 - 18
Baking & Snack - October 2017 - Managing Recalls - A long road
Baking & Snack - October 2017 - 20
Baking & Snack - October 2017 - 21
Baking & Snack - October 2017 - 22
Baking & Snack - October 2017 - 23
Baking & Snack - October 2017 - Bars Without Borders
Baking & Snack - October 2017 - 25
Baking & Snack - October 2017 - Workforce sustainability through equipment reliability
Baking & Snack - October 2017 - 27
Baking & Snack - October 2017 - 28
Baking & Snack - October 2017 - 29
Baking & Snack - October 2017 - 30
Baking & Snack - October 2017 - 31
Baking & Snack - October 2017 - Building for bars below sea level
Baking & Snack - October 2017 - 33
Baking & Snack - October 2017 - 34
Baking & Snack - October 2017 - 35
Baking & Snack - October 2017 - The VSI name change
Baking & Snack - October 2017 - 37
Baking & Snack - October 2017 - 38
Baking & Snack - October 2017 - Protein-base is the wave of the future
Baking & Snack - October 2017 - 40
Baking & Snack - October 2017 - Social Responsibility - Corporate for a Cause
Baking & Snack - October 2017 - 42
Baking & Snack - October 2017 - 43
Baking & Snack - October 2017 - 44
Baking & Snack - October 2017 - 45
Baking & Snack - October 2017 - 46
Baking & Snack - October 2017 - 47
Baking & Snack - October 2017 - 48
Baking & Snack - October 2017 - Dairy - Got Protein?
Baking & Snack - October 2017 - 50
Baking & Snack - October 2017 - 51
Baking & Snack - October 2017 - Going beyond protein
Baking & Snack - October 2017 - 53
Baking & Snack - October 2017 - 54
Baking & Snack - October 2017 - 55
Baking & Snack - October 2017 - 56
Baking & Snack - October 2017 - Sugar Reduction - Bittersweet Cut Backs
Baking & Snack - October 2017 - 58
Baking & Snack - October 2017 - 59
Baking & Snack - October 2017 - Solutions of the past
Baking & Snack - October 2017 - 61
Baking & Snack - October 2017 - 62
Baking & Snack - October 2017 - 63
Baking & Snack - October 2017 - 64
Baking & Snack - October 2017 - 65
Baking & Snack - October 2017 - 66
Baking & Snack - October 2017 - 67
Baking & Snack - October 2017 - 68
Baking & Snack - October 2017 - Ingredient App - Rising Above
Baking & Snack - October 2017 - 70
Baking & Snack - October 2017 - Pretzel Technology - Stuffed (NOT) to the Gills
Baking & Snack - October 2017 - 72
Baking & Snack - October 2017 - 73
Baking & Snack - October 2017 - Uplifting sanitation standards
Baking & Snack - October 2017 - 75
Baking & Snack - October 2017 - 76
Baking & Snack - October 2017 - 77
Baking & Snack - October 2017 - Embracing change and innovation
Baking & Snack - October 2017 - 79
Baking & Snack - October 2017 - 80
Baking & Snack - October 2017 - Mixers - Living the Long Life
Baking & Snack - October 2017 - 82
Baking & Snack - October 2017 - 83
Baking & Snack - October 2017 - 84
Baking & Snack - October 2017 - 85
Baking & Snack - October 2017 - Establishing the correct skill set
Baking & Snack - October 2017 - 87
Baking & Snack - October 2017 - 88
Baking & Snack - October 2017 - 89
Baking & Snack - October 2017 - 90
Baking & Snack - October 2017 - 91
Baking & Snack - October 2017 - 92
Baking & Snack - October 2017 - Wrappers - Keep it Simple
Baking & Snack - October 2017 - 94
Baking & Snack - October 2017 - 95
Baking & Snack - October 2017 - 96
Baking & Snack - October 2017 - 97
Baking & Snack - October 2017 - 98
Baking & Snack - October 2017 - 99
Baking & Snack - October 2017 - 100
Baking & Snack - October 2017 - Delivery Vehicles - Navigating the Concrete Jungle
Baking & Snack - October 2017 - 102
Baking & Snack - October 2017 - 103
Baking & Snack - October 2017 - 104
Baking & Snack - October 2017 - SANITATION STRATEGIES - A thin line
Baking & Snack - October 2017 - Events
Baking & Snack - October 2017 - 107
Baking & Snack - October 2017 - Ingredients & Formulating
Baking & Snack - October 2017 - 109
Baking & Snack - October 2017 - 110
Baking & Snack - October 2017 - Equipment & Packaging
Baking & Snack - October 2017 - 112
Baking & Snack - October 2017 - 113
Baking & Snack - October 2017 - 114
Baking & Snack - October 2017 - Patents
Baking & Snack - October 2017 - New on the Shelf
Baking & Snack - October 2017 - 117
Baking & Snack - October 2017 - MARKETPLACE
Baking & Snack - October 2017 - 119
Baking & Snack - October 2017 - 120
Baking & Snack - October 2017 - 121
Baking & Snack - October 2017 - 122
Baking & Snack - October 2017 - 123
Baking & Snack - October 2017 - 124
Baking & Snack - October 2017 - 125
Baking & Snack - October 2017 - 126
Baking & Snack - October 2017 - 127
Baking & Snack - October 2017 - 128
Baking & Snack - October 2017 - AD INDEX
Baking & Snack - October 2017 - NEW PRODUCT SPOTLIGHT
Baking & Snack - October 2017 - 131
Baking & Snack - October 2017 - 132
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