bake - March 2014 - 4

EDITORIAL STAFF

Consistent Quality

Senior Editor
Assistant Managing Editor
Designer & Contributing Editor

John Unrein
Bob Sims
Vanessa McKenzie

SALES STAFF
Associate Publisher/Sales
Classiﬁed Sales Representative

Troy Ashby
Lily O'Kane

PUBLISHING STAFF
Chairman
Vice-Chairman
President & Publishing Director
Publisher
Vice-President & Chief Financial Officer
Audience Development Director
Design Services Manager
Manager of Directories & Databases
Director of Online Advertising & Promotions
Advertising Manager
Advertising Coordinator
Advertising Materials Coordinator
Digital Systems Analyst
Manager of Advertising Design
Circulation Manager
Director of E-Business
Promotions Manager

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.

BAKE
(ISSN 2165-9397) Volume 26, issue 3
is published 10 times a year, Jan, Feb,
Mar, Apr, May, Jun, Aug, Sep, Oct and
Nov by Sosland Publishing Co., 4800
Main Street, Suite 100, 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 324, Congers, NY
10920-0324.
© Sosland Publishing Co. 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 Co.
is a division of Sosland Companies. Inc.
SUBSCRIBER SERVICES
ADDRESS. TELEPHONE, FAX, E-MAIL
Editorial and sales offices are located
at 4800 Main St., Suite 100, Kansas City,
Mo. 64112. Phone: (816)756-1000. The
switchboard is open between 8 a.m.
and 5 p.m. Central Standard Time, Monday
through Friday. Our main fax number
is (816)756-0494; advertising sales can
be reached by fax at 816=756=2618. Our
e-mail address is bakemag@sosland.com.
This number is available for corresponding
with any BB department.
SUBSCRIPTIONS, ADDRESS CHANGES
BAKE is distributed free of charge to
qualiﬁed readers with managerial
responsibilities in in-store, foodservice,
retail, specialty wholesale and distribution
businesses. For non-qualiﬁed readers, U.S.
subscriptions are accepted at $60 per year.
Other foreign subscriptions (from outside

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

ISO 22000 / PAS 220
CERTIFIED

Charles S. Sosland
L. Joshua Sosland
Mark Sabo
John Sonderegger
Melanie Hepperly
Don Keating
Sadowna Conarroe
Dana Holt
Carrie Fluegge
Nora Wages
Sharon Alexander
Mary Crawford
Marj Potts
Becky White
Judy Tinberg
Jon Hall
Lon Davis

the territory of the U.S. and its possessions)
are accepted at $80 per year. 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
4800 Main Street, Suite 100,
Kansas City, MO 64112
P: (816) 756-1000
F: (816) 756-0494
Email: bakemag@sosland.com
http://www.ndmill.com
bake - March 2014

Table of Contents for the Digital Edition of bake - March 2014
