Baking & Snack - March 2022 - 20

SOSLAND PUBLISHING
years
try are another major resource for our work. "
Ms. Atchley continued, " The magazine's mission today
is what we have striven to be all along: to be the authoritative
voice, to support industry growth and to provide
readers with ways to improve their businesses, all
through publication of actionable information. "
Startup leadership, expertise
Baking Equipment Quarterly began life under the editorial
supervision of Gordon Davidson, managing editor
of Milling & Baking News, and Mark Sabo, director
of publications for Sosland Publishing Co. Milling
& Baking News associate editors - John Beal, Laurie
Larson and Mary Wickersham - wrote and edited articles.
Bob Kalmus supervised advertising sales as Baking
Equipment Quarterly general manager, and Mr. Gude
served as an advertising representative.
In late 1982, Sosland Publishing acquired Bakers
Digest from E.J. Pyler and Siebel Publishing. The company
decided to boost Baking Equipment Quarterly to
every other month, alternating with Bakers Digest. It
was renamed Baking
Equipment and became
a freestanding magazine
a few years later.
In early 1983, Mr.
Sabo brought in Laurie
Gorton from a competing
publisher to edit
both bimonthlies. That
year,
editorial preparation
of Baking Directory
& Buyer's Guide shifted
to the Baking Equipment
staff. That year as well,
Josh Sosland joined
Baking & Snack's
first podcast, Since
Sliced Bread, offers
a deeper dive
into the industry's
stories.
his family's company and served for several months as
production editor of Baking Equipment before moving
to the markets desk at Milling & Baking News; he is
now president of the company and editor of its flagship,
Milling & Baking News.
In 1983, too, Tom Spooner, a distinguished engineer
who had just retired from the presidency of a major
bakery equipment company, joined Baking Equipment
as a contributing editor, adding his considerable authority
to its editorial offerings. Over the years, many wellrecognized
industry experts graced the magazine pages
with their bylines: Donna Berry, Theresa Cogswell, Jeff
Dearduff, Jim Kline, Rebeca Lopez-Garcia, Leland Moss,
Clyde Stauffer and Richard Stier.
Publishing responsibilities transferred to Mr. Gude a
few years later, and the magazine became a monthly.
During the early 1990s, a number of leading baking
20 Baking & Snack March 2022 / www.bakingbusiness.com
LEGACY OF INNOVATION
Bakers Digest, founded as Siebel
Technical Review in 1926, was part of
that era's technological revolution that
transformed commercial baking from an
industry based on craftsmanship to one
in which science and technology became
increasingly important, according to E.J.
Pyler, longtime editor, publisher and
owner of Siebel Publishing Co.
Bakers Digest served bakery engineers
and production managers by reporting
baking science and technology as it
developed. It described major scientific
findings and innovative technologies
in articles written by the scientists and
inventors themselves. It often published
these accounts some years ahead of
commercial implementation.
Many production superintendents
regarded Bakers Digest as the industry
" bible, " and it became the main source
for " Baking Science and Technology, " the
textbook used to educate most commercial
wholesale bakers and university
cereal and food science students. The twovolume
book is now available in its fourth
edition from Sosland Publishing Co.
Although Mr. Pyler had retired by
1982 when Sosland Publishing acquired
Bakers Digest, his son, Richard E. Pyler,
PhD, a research chemist at a major brewing
company, served as the publication's
technical editor.
The new owner continued the magazine's
every-other-month schedule for
several years. Baking Equipment, however,
had taken the lead as the baker's
source about equipment technologies. In
the early 1990s, it brought in ingredients
as an editorial subject, and the role of
Bakers Digest diminished further.
The company reduced Bakers Digest's
frequency to an annual special issue,
Reference Source filled with statistical
data about the use of ingredients. This
material was later folded into Baking &
Snack's May issue and supplemented by
profiles of R&D departments at leading
baking companies.
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Baking & Snack - March 2022

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