Milling & Baking News - October 10, 2017 - 30

STATEMENT OF OWNERSHIP
MANAGEMENT AND CIRCULATION
(Requester Publications Only)
1. Publication Title: Milling & Baking News
2. Publication Number: 5083-00
3. Filing Date: September 22, 2017
4. Issue Frequency: Bi-Weekly
5. No. of issues published annually: 26.
6. Annual Subscription Price: $135.00
7. Complete mailing address of known office of publication:
Sosland Companies, Inc., 4801 Main St., Suite 650,
Kansas City, Missouri 64112-2504.
8. Complete mailing address of the headquarters or general
business offices of the publisher: Same as above.
9. Full names and complete mailing addresses of publisher,
editor, and managing editor: Publisher: Michael Gude, Sosland
Companies, Inc., 4801 Main St., Suite 650, Kansas City,
Missouri 64112. Editor: L. Joshua Sosland, Sosland Companies,
Inc., 4801 Main St., Suite 650, Kansas City, Missouri 64112.
10. Owner: Sosland Companies, Inc., Charles S. Sosland and L.
Joshua Sosland, 4801 Main St., Suite 650, Kansas City,
Missouri 64112.
11. Known bondholders, mortgagees, and other security holders
owning or holding 1 percent or more of total amount of bonds,
mortgages or other securities: none.
12. Tax Status: Has not changed during preceding 12 months.
13. Publication Title: Milling & Baking News
14. Issue Date for Circulation Data Below: Sept. 12, 2017
15. Extent and Nature of Circulation:
Average
No. Copies
No. Copies
of Single
Each
Issue
Issue During
Published
Preceding
Nearest to
12 Months
Filing Date
a. Total Number of
Copies (net press run)
5,045
4,879
b1. Outside country paid/
requested mail subscriptions
stated on PS Form 3541
2,133
2,171
b2. In-county paid / requested
mail subscriptions stated on
PS form 3541
0
0
b3. Sales through dealers and
carriers, street vendors,
counter sales and other paid
or requested distribution
outside USPS
224
214
b4. Requested copies distributed
by other mail classes
through the USPS
2
2
c. Total paid and/or requested
circulation distribution
2,359
2,387
d1. Outside County nonrequested
copies stated on PS Form 3541
1,823
1,692
d2. In-County nonrequested copies
stated on PS Form 3541
0
0
d3. Nonrequested copies distributed
through the USPS by
other classes of mail
0
0
d4. Nonrequested copies distrbuted
outside the mail
159
0
e. Total nonrequested
distibution
1,982
1,692
f. Total distribution
4,341
4,079
g. Copies not distributed
704
800
h. Total
5,045
4,879
i. Percent paid and/or
requested circulation
54%
59%
16. Electronic Copy Circulation
a. Requested and Paid Electronic Copies
115
211
b. Total Requested and Paid Print Copies
(Line 15c) + Requested/Paid Electronic
Copies (Line 16a)
2,474
2,598
c. Total Requested Copy Distribution
(Line 15f) + Requested/Paid
Electronic Copies (Line 16a)
4,456
4,290
d. Percent Paid and/or Requested
Circulation (Both Print & Electronic Copies)
(16b divided by 16c x 100)
56%
61%
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 10, 2017 issue of this publication
18. Signature and Title of Editor, Publisher, Business Manager
Michael Barbee, Audience Development Director - Sept. 22, 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).
30 / October 10, 2017 XMilling & Baking News

Washington X

of Dockets Management (HFA-305),
Food and Drug Administration, 5630
Fishers Lane, rm. 1061, Rockville, Md.
All comments should be identified
with Docket No. FDA-2012-N-1210
for "Food Labeling: Revision of the
Nutrition and Supplement Facts Labels; Extension of Compliance Date"
or Docket No. FDA-2004-N-0258

for "Food Labeling: Serving Sizes
of Foods That Can Reasonably Be
Consumed At One Eating Occasion;
Dual-Column Labeling; Updating,
Modifying, and Establishing Certain
Reference Amounts Customarily
Consumed; Serving Size for Breath
Mints; and Technical Amendments;
Extension of Compliance Dates." MBN

A.B.A. supports bill harmonizing
term 'employee' with common law
WASHINGTON - A bill introduced
in the House aimed at harmonizing the
definitions of employee with the common law has received plaudits from the
American Bakers Association.
The bill, H.R. 3825, proposes to
amend the Fair Labor Standards Act
of 1938. Introduced by Representatives Diane Black of Tennessee and
Elise Stefanik of New York, The Harmonization of Coverage Act of 2017
on Sept. 25 was referred to the House
Committee on Education and the
Workforce. Details of the legislation
have not yet been released.
"A.B.A. thanks the leadership of
Representatives Black and Stefanik toward achieving a common-sense, consistent definition of employee across

federal statute," said Robb MacKie,
president and chief executive officer
of the A.B.A.
The baking industry is a large user
of independent contractors for their direct-store delivery systems. Many baking companies sell delivery routes to
independent distributors, who deliver
and stock baked foods to retail outlets.
"Independent contractors are essential to many bakery distribution
networks," said Michael J. Goscinski,
director of government relations for
the A.B.A. "This legislation provides
clarity for our members to continue
growing relationships with hardworking entrepreneurs to produce
and deliver freshly baked, wholesome products." MBN

U.S. Department of Agriculture-led
team develops soft durum wheat
WASHINGTON - Soft Svevo, a new
soft durum wheat variety developed
by scientists and researchers affiliated
with the Agricultural Research Service
of the U.S. Department of Agriculture,
may expand the market for wheat.
Traditional durum wheats primarily are grown as a source of semolina
- a coarse meal used to make pasta,
couscous and other products. However, producing semolina requires
specialized mills that can grind durum wheat's rock-hard kernels. This,
in turn, has limited the food uses for
durum wheat, which comprises 3% to
5% of the total U.S. wheat crop.
Craig Morris, a chemist at the A.R.S.,
has a soft spot for durum, which, despite the hard nature of its kernels, is
better adapted to hot, arid growing
regions of the United States than the
more commonly grown bread wheat
varieties. Over the past 20 years, he
and colleagues have delved into the
genetics of wheat kernel development for clues that could broaden the

number of products made from durum.
Along the way, the team determined
that durum's hard kernel texture has
no relationship to pasta quality. Rather, it is durum's yellow kernel color
and high-protein content that gives
pasta its desirable firmness. Additionally, these features have nothing to do
with the particle size of semolina made
from the kernels, Mr. Morris said.
Based on that premise, the researchers set out to create a soft durum wheat
with kernels easily milled into a fine
flour instead of semolina. Finding two
genes that control kernel texture in soft
bread wheats - Puroindoline a (Pina)
and Puroindoline b (Pinb) - proved a
breakthrough. The team moved these
genes into an Italian durum variety to
eventually produce Soft Svevo, marking the first soft durum of its kind.
Tests show Soft Svevo's flour is similar to soft bread wheat flour. Mr. Morris said it imparts an appealing aroma,
flavor and color to pizza crusts, baguettes and other baked goods. MBN
bakingbusiness.com / world-grain.com

http://www.bakingbusiness.com http://www.world-grain.com

Milling & Baking News - October 10, 2017

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