bake Redbook - 2022 - 200

Suppliers
ingredient listings
Lallemand Baking
See our ad on page 37
Mallet & Co., Inc.
See our ad on page 25
KB Ingredients
See our ad on page 197
850 Clark Dr., Suite 110
Budd Lake, NJ 07828
(973) 426-9100
bkeating@kbingredients.com
www.kbingredients.com
Kemin Industries
1900 Scott Ave.
Des Moines, IA 50317
(515) 559-5100
Contact: Jane Evans
King Milling Co.
115 S. Broadway
Lowell, MI 49331
(616) 897-9264
Contact: Brian Doyle
Lawrence Foods
See our ad on page 87
Knappen Milling Co.
See our ad on page 200
110 S. Water St., P.O. Box 245
Augusta, MI 49012
(800) 562-7736
knappen@knappen.com
www.knappenmilling.com
Contact: Todd C. Wright
2200 Lunt Ave.
Elk Grove Village, IL 60007
(847) 437-2400
info@lawrencefoods.com
www.lawrencefoods.com
Contact: Angela Riley
Leng D'or USA, Inc.
11 Commerce Court W.
Cranbury, NJ 08512
(732) 254-4300
Contact: Efren Estevez
251 Stiles Dr.
Memphis, TN 38127
(901) 547-1579; (800) 687-6483
baking@lallemandbaking.com
www.lallemandbaking.com
Contact: Shamla Moodley
Langs Chocolates, LLC
350 Pine St.
Williamsport, PA 17701
(570) 323-6320
Contact: Robert Lang
Lesaffre Corporation &
Red Star Yeast Co.
See our ad on page 47
7475 W. Main St.
Milwaukee, WI 53214
(404) 661-6502; (877) 677-7000
b.hanes@lesaffre.com
www.lesaffreyeast.com
Contact: Bill Hanes
(Vantage Food)
563 Napor Blvd., Suite 195
Pittsburgh, PA 15205
(412) 276-9000
sales.foods@vantagegrp.com
www.vantagegrp.com
Contact: Drew Pope
Macco Organiques, Inc.
See our ad on page 199
100 McArthur, Suite 112
Valleyfield, QC J6S 4M5, Canada
(450) 371-1066
macco@macco.ca
www.macco.ca
Contact: Yves Levasseur
Malt Products Corp.
See our ad on page 201
P.O. Box 898
Saddle Brook, NJ 07663
(201) 845-4420; (800) 526-0180
john@maltproducts.com
Contact: John Johansen
Manildra Group USA
4501 College Blvd., Suite 310
Leawood, KS 66211
(913) 362-0777; (800) 323-8435
info@manildrausa.com
Contact: Neal Bassi
Maverik Oils
752 Interchange Dr.
Crossville, TN 38571
(310) 633-1728; (888) 516-8881
Contact: Joe Huebner
Since 1929, Knappen Milling Company has been
producing soft wheat products that have been exceeding
customers' expectations. Throughout the years we have
expanded our milling capabilities and product mix to
meet our expanding customer needs. Today we mill soft
white and red wheat flour and clean soft white, red, and
hard red wheats. Let us put our expertise to work for you.
Get exactly what you are looking for in a miller.
KNAPPEN MILLING COMPANY
110 S. Water Street | Augusta, MI 49012
269-731-4141 or 1-800-KNAPPEN | Fax: 269-731-5441
www.knappen.com
200
REDBOOK 2022 REDBOOK 2022

http://www.lallemandbaking.com http://www.vantagegrp.com http://www.kbingredients.com http://www.lesaffreyeast.com http://www.macco.ca http://www.lawrencefoods.com http://www.knappenmilling.com http://www.knappen.com

bake Redbook - 2022

Table of Contents for the Digital Edition of bake Redbook - 2022

bake Redbook - 2022 - Intro
bake Redbook - 2022 - 1
bake Redbook - 2022 - 2
bake Redbook - 2022 - 3
bake Redbook - 2022 - 4
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https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
https://digital.bakemag.com/sosland/bake/2020_12_01
https://digital.bakemag.com/sosland/bake/2020_11_01
https://digital.bakemag.com/sosland/bake/2020_09_01
https://digital.bakemag.com/sosland/bake/2020_08_01
https://digital.bakemag.com/sosland/bake/2020_07_02
https://digital.bakemag.com/sosland/bake/2020_07_01
https://digital.bakemag.com/sosland/bake/2020_06_01
https://digital.bakemag.com/sosland/bake/2020_05_01
https://digital.bakemag.com/sosland/bake/2020_04_01
https://digital.bakemag.com/sosland/bake/2020_02_01
https://digital.bakemag.com/sosland/bake/2020_01_01
https://digital.bakemag.com/sosland/bake/2019_12_01
https://digital.bakemag.com/sosland/bake/2019_11_01
https://digital.bakemag.com/sosland/bake/2019_10_01
https://digital.bakemag.com/sosland/bake/2019_09_01
https://digital.bakemag.com/sosland/bake/2019_08_01
https://digital.bakemag.com/sosland/bake/2019_07_01
https://digital.bakemag.com/sosland/bake/2019_06_01
https://digital.bakemag.com/sosland/bake/2019_05_01
https://digital.bakemag.com/sosland/bake/2019_04_01
http://digital.bakemag.com/sosland/bake/2018_07_02
https://digital.bakemag.com/sosland/bake/2019_03_01
https://digital.bakemag.com/sosland/bake/2019_02_01
https://digital.bakemag.com/sosland/bake/2019_01_01
http://digital.bakemag.com/sosland/bake/2018_12_01
http://digital.bakemag.com/sosland/bake/2018_11_01
http://digital.bakemag.com/sosland/bake/2018_10_01
http://digital.bakemag.com/sosland/bake/2018_09_01
http://digital.bakemag.com/sosland/bake/2018_08_01
http://digital.bakemag.com/sosland/bake/2018_07_01
http://digital.bakemag.com/sosland/bake/2018_06_01
http://digital.bakemag.com/sosland/bake/2018_05_01
http://digital.bakemag.com/sosland/bake/2018_04_01
http://digital.bakemag.com/sosland/bake/2018_03_01
http://digital.bakemag.com/sosland/bake/2018_02_01
http://digital.bakemag.com/sosland/bake/2018_01_01
http://digital.bakemag.com/sosland/bake/2017_12_01
http://digital.bakemag.com/sosland/bake/2017_11_01
http://digital.bakemag.com/sosland/bake/2017_10_01
http://digital.bakemag.com/sosland/bake/2017_09_01
http://digital.bakemag.com/sosland/bake/2017_08_01
http://digital.bakemag.com/sosland/bake/2017_07_01
http://digital.bakemag.com/sosland/bake/2017_06_01
http://digital.bakemag.com/sosland/bake/2017_05_01
http://digital.bakemag.com/sosland/bake/2017_04_01
http://digital.bakemag.com/sosland/bake/2017_03_01
http://digital.bakemag.com/sosland/bake/2017_02_01
http://digital.bakemag.com/sosland/bake/2017_01_01
http://digital.bakemag.com/sosland/bake/2016_12_01
http://digital.bakemag.com/sosland/bake/2016_11_01
http://digital.bakemag.com/sosland/bake/2016_10_01
http://digital.bakemag.com/sosland/bake/2016_09_01
http://digital.bakemag.com/sosland/bake/2016_08_01
http://digital.bakemag.com/sosland/bake/2016_07_01
http://digital.bakemag.com/sosland/bake/2016_06_01
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http://digital.bakemag.com/sosland/bake/2015_12_01
http://digital.bakemag.com/sosland/bake/2015_10_01
http://digital.bakemag.com/sosland/bake/2015_09_01
http://digital.bakemag.com/sosland/bake/2015_08_01
http://digital.bakemag.com/sosland/bake/2015_07_01
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https://www.nxtbook.com/sosland/bake/2015_01_01
https://www.nxtbook.com/sosland/bake/2014_12_01
https://www.nxtbook.com/sosland/bake/2014_10_01
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