bake - September 2019 - 4

Whole wheat

healthy

goodness

EDITORIAL STAFF
Editor
Managing Editor
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John Unrein
Andy Nelson
Brian Amick

PUBLISHING STAFF
Publisher
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Troy Ashby
James Boddicker
Lily O'Kane
Michael Barbee
Dustin Pickman
Lindsey Sheridan
Amy Moser
Jon Hall
Carrie Fluegge
Nora Wages
Kayley Kerns
Sadowna Conarroe
Ryan Alcantara
Marj Potts
Becky White
Brian Peterman
Jim White
Abby Chronister
Whitney Hartman

CORPORATE STAFF
Chairman and CEO
President
Chief Financial and Administrative Officer
Chief Operating Officer and Executive Editor

BAKE
(ISSN 2165-9397) Volume 31, issue 8
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. Periodicals postage paid at Kansas
City, MO and additional mailing offices.
POSTMASTER: Send address changes to
BAKE, PO Box 3001, Northbrook IL
60065-9743.
©2019 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.

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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Charles S. Sosland
L. Joshua Sosland
Staci Greco
Meyer Sosland

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SOSLAND PUBLISHING COMPANY
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bake - September 2019

Table of Contents for the Digital Edition of bake - September 2019
