Baking & Snack - October 2017 - 63
Advertisement
contribute to texture, mouthfeel and
sometimes even flavor while also delivering lower-calorie claims and digestive health. Bakers have several different kinds of fiber in their formulating
toolkit.
"Sugar is a bulk sweetener bringing
both texture and body," Mr. Peters said.
"Chicory root fibers also bring texture
and body and even some sweetness.
While being a fiber, chicory root is at
near parity as a sugar replacer and adds
healthy attributes."
Beneo's Orafti chicory root fibers, inulin and oligofructose, are both prebiotic fibers and can maintain and sometimes even improve taste and texture in
baked goods. These prebiotic soluble
fibers contain half the calories of sucrose and can improve digestive health.
"Beneo's chicory root fibers offer attractive solutions to turn baked goods such
as muffins, cookies, bagels as well as
cereal bars into healthier snacks," Mr.
Peters explained. "In an application,
they help to mask the undesired aftertaste often associated with high intensity sweeteners and give a smooth texture
without bits and pieces."
These fibers, he continued, can also
act as a humectant and help maintain
moisture over time. In recent trials at
Beneo's Technology Center, the company found that both inulin and oligofructose reduced sugar in cookies by
30% while maintaining sweet taste and
crunch equal to the full-sugar products.
Sensus America's chicory root fiber
ingredient, Frutalose SF75, is 65% the
sweetness of sugar and contains 75%
dietary fiber. "Most importantly it does
not contribute any 'added sugar' to the
Sugar helps the spreadability of cookies as well as
crunch and shelf life.
Cargill
finished product," Mr. Turowski said.
"Its humectant properties even allow
it to directly replace invert sugar and
high-fructose corn syrup without negatively impacting taste or texture."
Ingredion's
fructooligosaccharide
provides sweetness and bulk along with
browning and humectancy for partial
sugar replacement.
PROMITOR Soluble Fiber and STALITE Polydextrose from Tate & Lyle
both maintain the sensory experience
of full-sugar products. These fibers can
help bakers make health benefit claims,
nutrient claims or reduced calories
claimes. PROMITOR, which has been
shown to enhance calcium absorption,
can be paired with calcium and vitamin
D to help boost calcium absorption
in a bar application. STA-LITE works
well in applications in which bakers are
looking to reduce not only sugar but
also calories. It contains only 1 Cal per
gram while still maintaining sugar-like
functionality like cookie spread or tender crumb texture.
"In addition, we've seen a growing
interest among customers seeking to
incorporate oat fiber in baked goods
for various reasons," Ms. Scholl said.
Bakers can use oat beta glucan, which
has high moisture management and
therefore can provide proper mouthfeel
to the end product. "Moisture management is particularly important to
manufacturers creating products such
as granola and protein bars because the
ingredient may provide a chewy texture
throughout shelf life," she said. Oat beta
Award Winning Pastry Chef
Takes Wedding Cakes To A
Ro c k y M o u n ta i n H i g h
Dennis Meyer started in the pastry business
as a clean-up kid at age 15. Who would have
guessed that 40 years later, this same
hard-working kid would become an award
winning pastry chef with the best place in
Denver to get a wedding cake?
Meyer, an Indiana native, is the proud
owner of Das Meyer Fine Pastry Chalet in
Arvada, Colorado-voted best wedding cakes
in a Denver poll several years in a row.
Though Das Meyer offers a variety of
pastries and cakes for all occasions, they
specialize in wedding cakes, and make over
1,000 wedding cakes per year.
"The whole family is involved in the
wedding business," said Meyer. "My wife
Elaine and two daughters, Hillary and
Rachel work with the customers; son
Zachary works as a cake decorator; and two
granddaughters have joined the business as
well. Meyer stated that his success starts with
great personalized service, high quality and
attention to the details. It has helped the
business gain the great reputation it has today.
Each Saturday, future brides can come to an
open house to sample a multitude of
wedding cakes, and can watch every aspect of
a cake's creation. "With all this variety, taste
is everything," said Meyer. "I use B&V®
flavor from International® Bakers Services
(IBS) in most of our cakes. The BLOV®
flavor is excellent in our home-made butter
cream." He also uses the CINNA-BUTTER
in their cinnamon rolls and a whole
spectrum of flavors in their gourmet cookies.
Meyer likes to use IBS flavors because they
always offer a natural tasting flavor with no
artificial edge. "In this business, a good
name is earned-not purchased," said
Meyer. "You have to earn repeat business in
the service and quality you provide."
If you want flavors that keep your customers
coming back time after time, turn to
International® Bakers Services. We have the
flavors your customers deserve.
Contact us toll-free at , by
fax at , or visit our website at:
XXXJOUFSOBUJPOBMCBLFSTDPN.
International Bakers Services, 1902 North
Sheridan Ave., South Bend, Indiana 46628.
http://www.internationalbakers.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
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2022
https://digitalbs.bakingbusiness.com/sosland/bs/-baking-snack-june-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
https://www.nxtbook.com/sosland/bs/2016_02_01
https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
https://www.nxtbook.com/sosland/bs/2015_09_01
https://www.nxtbook.com/sosland/bs/2015_08_01
https://www.nxtbook.com/sosland/bs/2015_07_01
https://www.nxtbook.com/sosland/bs/2015_06_01
https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
https://www.nxtbook.com/sosland/bs/2013_12_01
https://www.nxtbook.com/sosland/bs/2013_11_01
https://www.nxtbook.com/sosland/bs/2013_10_01
https://www.nxtbook.com/sosland/bs/2013_09_01
https://www.nxtbook.com/sosland/bs/2013_08_01
https://www.nxtbook.com/sosland/bs/2013_07_01
https://www.nxtbook.com/sosland/bs/2013_06_01
https://www.nxtbook.com/sosland/bs/2013_05_01
https://www.nxtbook.com/sosland/bs/2013_04_01
https://www.nxtbook.com/sosland/bs/2013_03_01
https://www.nxtbook.com/sosland/bs/2013_02_01
https://www.nxtbook.com/sosland/bs/2012_12_01
https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
https://www.nxtbook.com/sosland/bs/2012_09_01
https://www.nxtbook.com/sosland/bs/2012_08_01
https://www.nxtbook.com/sosland/bs/2012_07_01
https://www.nxtbook.com/sosland/bs/2012_06_01
https://www.nxtbook.com/sosland/bs/2012_05_01
https://www.nxtbook.com/sosland/bs/2012_04_01
https://www.nxtbook.com/sosland/bs/2012_03_01
https://www.nxtbook.com/sosland/bs/2012_02_01
https://www.nxtbook.com/sosland/bs/2011_12_01
https://www.nxtbook.com/sosland/bs/2011_11_01
https://www.nxtbook.com/sosland/bs/2011_10_01
https://www.nxtbook.com/sosland/bs/2011_09_01
https://www.nxtbook.com/sosland/bs/2011_08_01
https://www.nxtbook.com/sosland/bs/2011_07_01
https://www.nxtbook.com/sosland/bs/2011_06_01
https://www.nxtbook.com/sosland/bs/2011_05_01
https://www.nxtbook.com/sosland/bs/2011_04_01
https://www.nxtbook.com/sosland/bs/2011_03_01
https://www.nxtbook.com/sosland/bs/2011_02_01
https://www.nxtbook.com/sosland/bs/2010_12_01
https://www.nxtbook.com/sosland/bs/2010_11_01
https://www.nxtbook.com/sosland/bs/2010_10_01
https://www.nxtbook.com/sosland/bs/2010_09_01
https://www.nxtbook.com/sosland/bs/2010_08_01
https://www.nxtbook.com/sosland/bs/2010_07_01
https://www.nxtbook.com/sosland/bs/2010_06_01
https://www.nxtbook.com/sosland/bs/2010_05_01
https://www.nxtbook.com/sosland/bs/2010_04_01
https://www.nxtbook.com/sosland/bs/2010_03_01
https://www.nxtbook.com/sosland/bs/2010_02_01
https://www.nxtbook.com/sosland/bs/2009_12_01
https://www.nxtbook.com/sosland/bs/2009_11_01
https://www.nxtbook.com/sosland/bs/2009_10_01
https://www.nxtbook.com/sosland/bs/2009_09_01
https://www.nxtbook.com/sosland/bs/2009_08_01
https://www.nxtbook.com/sosland/bs/2009_07_01
https://www.nxtbook.com/sosland/bs/2009_06_01
https://www.nxtbook.com/sosland/bs/2009_05_01
https://www.nxtbook.com/sosland/bs/2009_04_01
https://www.nxtbook.com/sosland/bs/2009_03_01
https://www.nxtbook.com/sosland/bs/2009_02_01
https://www.nxtbook.com/sosland/bs/2009_01_01
https://www.nxtbook.com/sosland/bs/2008_12_01
https://www.nxtbook.com/sosland/bs/2008_11_01
https://www.nxtbook.com/sosland/bs/2008_10_01
https://www.nxtbook.com/sosland/bs/2008_09_01
https://www.nxtbook.com/sosland/bs/2008_08_01
https://www.nxtbook.com/sosland/bs/2008_07_01
https://www.nxtbook.com/sosland/bs/2008_06_01
https://www.nxtbook.com/sosland/bs/2008_05_01
https://www.nxtbook.com/sosland/bs/2008_04_01
https://www.nxtbook.com/sosland/bs/2008_03_01
https://www.nxtbook.com/sosland/bs/2008_02_01
https://www.nxtbook.com/sosland/bs/2007_12_01
https://www.nxtbook.com/sosland/bs/2007_11_01
https://www.nxtbook.com/sosland/bs/2007_10_01
https://www.nxtbook.com/sosland/bs/2007_09_01
https://www.nxtbook.com/sosland/bs/2007_08_01
https://www.nxtbook.com/sosland/bs/2007_07_01
https://www.nxtbook.com/sosland/bs/2007_06_01
https://www.nxtbook.com/sosland/bs/2007_05_01
https://www.nxtbook.com/sosland/bs/2007_04_01
https://www.nxtbook.com/sosland/bs/2007_02_01
https://www.nxtbook.com/sosland/bs/2006_12_01
https://www.nxtbook.com/sosland/bs/2006_11_01
https://www.nxtbook.com/sosland/bs/2006_10_01
https://www.nxtbook.com/sosland/bs/2006_09_01
https://www.nxtbook.com/sosland/bs/2006_08_01
https://www.nxtbook.com/sosland/bs/2006_07_01
https://www.nxtbook.com/sosland/bs/2006_06_01
https://www.nxtbook.com/sosland/bs/2006_05_01
https://www.nxtbook.com/sosland/bs/2006_04_01
https://www.nxtbook.com/sosland/bs/2006_03_01
https://www.nxtbook.com/sosland/bs/2006_02_01
https://www.nxtbook.com/sosland/bs/2005_12_01
https://www.nxtbook.com/sosland/bs/2005_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com