bake - November 2017 - 4

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QUALITY

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
Editor
Managing Editor
Digital Media Associate Editor
Graphic Designer

SALES STAFF
Associate Publisher
Sales Manager - Classiﬁed Ads

The standard of excellence for the baking industry,
Dakota Champion ﬂours are suitable for a wide
variety of breads, rolls and specialty products.

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

FSSC 22000
CERTIFIED

Troy Ashby
Lily O'Kane

PUBLISHING STAFF
Chairman and CEO
President
Publisher
Chief Financial Officer
Director of Operations
Audience Development Director
Design Services Manager
Design Services Assistant Manager
Directories Manager
Digital Advertising Manager
Advertising Manager
Advertising Coordinator
Preﬂight and Adobe Support Specialist
Senior Design Consultant
Audience Development Specialist
Director of Digital Media
Promotions Manager

BAKE
(ISSN 2165-9397) Volume 29, issue 10
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
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
3001, Northbrook IL 60065-9743.
©2017 Sosland Publishing Company - 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
Company is a division of Sosland
Companies. Inc.

Standard Patent Flour:
Dakota Champion

John Unrein
Andy Nelson
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.  For nonqualiﬁed readers, U.S. and Canada
subscriptions are accepted at $60 per
year.  Print subscriptions delivered
outside the U.S. and Canada are accepted

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

at $80 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 - November 2017

Table of Contents for the Digital Edition of bake - November 2017
