Baking & Snack - February 2025 - 63

Mitigating the greatest
challenges for sweet goods
Experts say that although the formulation
for each sweet baked good is unique, it's
the high-moisture items that tend to be the
most difficult when it comes to shelf life
extension.
" Shelf life extension challenges can
vary significantly based on the product's
formulation, " said Erhan Yildiz, product
development senior manager, Innophos.
" However, in general, high-moisture baked
goods - such as pound cakes and donuts -
tend to be the most difficult. These products
are susceptible to microbiological and
textural instability during shelf life. "
Batter-based sweet goods like cakes,
cake donuts and snack cakes are among
the tricky baked goods, said Ben Reusser,
Innovation Center manager, Cain Foods.
" Cakes and cake donuts are ones that are
hard to keep mold-free, moist and soft, " he
explained. " However, cookies and hand pies
are also difficult. "
Melanie Weber, senior research and
development scientist, Cain Foods, explained
that enzymes, a clean label shelf life
extension tool, need moisture to be effective.
" Low-moisture baked goods like cookies
can be difficult to use enzymes in because
they do not have enough water for the
enzymes to work fully. "
Ashley Beech, product development
manager, bakery, Corbion, said clean label
products pose the most challenges.
" Fully matching the effectiveness of
artificial preservatives is challenging
but is achievable by evaluating both the
formulation and process, " she explained.
Smaller cakes can be especially tricky, said
Dana Duwe, laboratory supervisor, AB Mauri
North America.
" Snack cakes, due to small size and short
bake profile, can be challenging to extend
the shelf life, especially since manufacturers
try to target 60-plus days, " she said.
Sweet baked goods with high amounts
of cinnamon create problems for extending
shelf life.
" Cinnamon is naturally hygroscopic,
absorbing moisture from its surroundings, "
explained Joe Gontowski, research and
development manager, BreadPartners Inc. " It
can draw moisture away from the dough if
used in large quantities, leading to a drier
final product. "
can have deleterious effects.
" Sugar can negatively impact product quality
when it crystallizes, creating off textures and appearances, "
said Ashley Beech, product development
manager, bakery, Corbion.
Best approaches to take
The most effective way to extend shelf life is executing
a multi-pronged path as various ingredients can
help in different ways.
" Selecting a preservation solution and optimizing
formula to inhibit microbial growth is a critical aspect
of extending shelf life, " Beech said. " Antioxidants
can be used to slow lipid oxidation and prevent
off-flavors occurring from rancidity. Packaging can
be paired with these solutions to optimize moisture
migration, modify product atmosphere and reduce
light exposure. "
For long-term shelf life extension, enzymes like
amylases and emulsifiers can help maintain texture
and prevent staling.
" Emulsifiers help provide improved loaf volume
and complex with amylose starch to improve crumb
softness in the early stages of the shelf life, " said
Sivakumar Pattathil, lead scientist, baking enzyme
applications, Lallemand Baking. " Emulsifiers like
monoglycerides physically separate individual strands
of starch from one another, which inhibits crystallization.
Hydrocolloids - gums, cellulose, pectin -
reduce moisture loss during baking and control water
movement in the loaf. Less water movement means
less mobility for the starch and less recrystallization. "
With some emulsifiers, especially those helping
with aeration, more than one replacement ingredient
may be needed.
" This could translate to higher cost-in-use and
may not achieve the same level of effectiveness, "
said Margaret Walsh, senior scientist, Patco Products.
Nicolas Nayener, R&D lab manager at Eurogerm
KB, said the use of enzymes is becoming increasingly
prevalent.
" They can increase the shelf life by delaying
starch retrogradation and converting oil/fat into
mono- and diglycerides to maintain the softness of
baked goods, " he explained.
Nayener also mentioned the importance of starting
with a clean production environment followed by
the use of anti-mold ingredients.
A balanced recipe is going to help with shelf life
extension, Savino said. There are some alternative
strategies to extending shelf life. Add more sugar,
such as enzymes like amylase, to fermentation in
batter or dough. Lipase can help maintain or cut the
bakingbusiness.com | february 2025 | Baking & Snack
63
http://www.bakingbusiness.com

Baking & Snack - February 2025

Table of Contents for the Digital Edition of Baking & Snack - February 2025

Baking & Snack - February 2025 - Intro
Baking & Snack - February 2025 - 1
Baking & Snack - February 2025 - 2
Baking & Snack - February 2025 - 3
Baking & Snack - February 2025 - 4
Baking & Snack - February 2025 - 5
Baking & Snack - February 2025 - 6
Baking & Snack - February 2025 - 7
Baking & Snack - February 2025 - 8
Baking & Snack - February 2025 - 9
Baking & Snack - February 2025 - 10
Baking & Snack - February 2025 - 11
Baking & Snack - February 2025 - 12
Baking & Snack - February 2025 - 13
Baking & Snack - February 2025 - 14
Baking & Snack - February 2025 - 15
Baking & Snack - February 2025 - 16
Baking & Snack - February 2025 - 17
Baking & Snack - February 2025 - 18
Baking & Snack - February 2025 - 19
Baking & Snack - February 2025 - 20
Baking & Snack - February 2025 - 21
Baking & Snack - February 2025 - 22
Baking & Snack - February 2025 - 23
Baking & Snack - February 2025 - 24
Baking & Snack - February 2025 - 25
Baking & Snack - February 2025 - 26
Baking & Snack - February 2025 - 27
Baking & Snack - February 2025 - 28
Baking & Snack - February 2025 - 29
Baking & Snack - February 2025 - 30
Baking & Snack - February 2025 - 31
Baking & Snack - February 2025 - 32
Baking & Snack - February 2025 - 33
Baking & Snack - February 2025 - 34
Baking & Snack - February 2025 - 35
Baking & Snack - February 2025 - 36
Baking & Snack - February 2025 - 37
Baking & Snack - February 2025 - 38
Baking & Snack - February 2025 - 39
Baking & Snack - February 2025 - 40
Baking & Snack - February 2025 - 41
Baking & Snack - February 2025 - 42
Baking & Snack - February 2025 - 43
Baking & Snack - February 2025 - 44
Baking & Snack - February 2025 - 45
Baking & Snack - February 2025 - 46
Baking & Snack - February 2025 - 47
Baking & Snack - February 2025 - 48
Baking & Snack - February 2025 - 49
Baking & Snack - February 2025 - 50
Baking & Snack - February 2025 - 51
Baking & Snack - February 2025 - 52
Baking & Snack - February 2025 - 53
Baking & Snack - February 2025 - 54
Baking & Snack - February 2025 - 55
Baking & Snack - February 2025 - 56
Baking & Snack - February 2025 - 57
Baking & Snack - February 2025 - 58
Baking & Snack - February 2025 - 59
Baking & Snack - February 2025 - 60
Baking & Snack - February 2025 - 61
Baking & Snack - February 2025 - 62
Baking & Snack - February 2025 - 63
Baking & Snack - February 2025 - 64
Baking & Snack - February 2025 - 65
Baking & Snack - February 2025 - 66
Baking & Snack - February 2025 - 67
Baking & Snack - February 2025 - 68
Baking & Snack - February 2025 - 69
Baking & Snack - February 2025 - 70
Baking & Snack - February 2025 - 71
Baking & Snack - February 2025 - 72
Baking & Snack - February 2025 - 73
Baking & Snack - February 2025 - 74
Baking & Snack - February 2025 - 75
Baking & Snack - February 2025 - 76
Baking & Snack - February 2025 - 77
Baking & Snack - February 2025 - 78
Baking & Snack - February 2025 - 79
Baking & Snack - February 2025 - 80
Baking & Snack - February 2025 - 81
Baking & Snack - February 2025 - 82
Baking & Snack - February 2025 - 83
Baking & Snack - February 2025 - 84
Baking & Snack - February 2025 - 85
Baking & Snack - February 2025 - 86
Baking & Snack - February 2025 - 87
Baking & Snack - February 2025 - 88
Baking & Snack - February 2025 - 89
Baking & Snack - February 2025 - 90
Baking & Snack - February 2025 - 91
Baking & Snack - February 2025 - 92
Baking & Snack - February 2025 - 93
Baking & Snack - February 2025 - 94
Baking & Snack - February 2025 - 95
Baking & Snack - February 2025 - 96
Baking & Snack - February 2025 - 97
Baking & Snack - February 2025 - 98
Baking & Snack - February 2025 - 99
Baking & Snack - February 2025 - 100
Baking & Snack - February 2025 - 101
Baking & Snack - February 2025 - 102
Baking & Snack - February 2025 - 103
Baking & Snack - February 2025 - 104
Baking & Snack - February 2025 - 105
Baking & Snack - February 2025 - 106
Baking & Snack - February 2025 - 107
Baking & Snack - February 2025 - 108
Baking & Snack - February 2025 - 109
Baking & Snack - February 2025 - 110
Baking & Snack - February 2025 - 111
Baking & Snack - February 2025 - 112
Baking & Snack - February 2025 - 113
Baking & Snack - February 2025 - 114
Baking & Snack - February 2025 - 115
Baking & Snack - February 2025 - 116
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2025
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2024
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2023
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2022
https://digitalbs.bakingbusiness.com/sosland/bs/-baking-snack-june-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-january-2022
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-december-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-november-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-october-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-september-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-august-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-july-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-june-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-may-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-april-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-march-2021
https://digitalbs.bakingbusiness.com/sosland/bs/baking-snack-february-2021
http://digitalbs.bakingbusiness.com/sosland/bs/2020_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2020_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2019_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2018_03_01
https://www.nxtbook.com/sosland/bs/2018_02_01
https://www.nxtbook.com/sosland/bs/2017_12_01
https://www.nxtbook.com/sosland/bs/2017_11_01
https://www.nxtbook.com/sosland/bs/2017_10_01
https://www.nxtbook.com/sosland/bs/2017_09_01
https://www.nxtbook.com/sosland/bs/2017_08_01
https://www.nxtbook.com/sosland/bs/2017_07_01
https://www.nxtbook.com/sosland/bs/2017_06_01
https://www.nxtbook.com/sosland/bs/2017_05_01
https://www.nxtbook.com/sosland/bs/2017_04_01
https://www.nxtbook.com/sosland/bs/2017_03_01
https://www.nxtbook.com/sosland/bs/2017_02_01
https://www.nxtbook.com/sosland/bs/2016_12_01
https://www.nxtbook.com/sosland/bs/2016_11_01
https://www.nxtbook.com/sosland/bs/2016_10_01
https://www.nxtbook.com/sosland/bs/2016_09_01
https://www.nxtbook.com/sosland/bs/2016_08_01
https://www.nxtbook.com/sosland/bs/2016_07_01
https://www.nxtbook.com/sosland/bs/2016_06_01
https://www.nxtbook.com/sosland/bs/2016_05_01
https://www.nxtbook.com/sosland/bs/2016_04_01
https://www.nxtbook.com/sosland/bs/2016_03_01
https://www.nxtbook.com/sosland/bs/2016_02_01
https://www.nxtbook.com/sosland/bs/2015_12_01
https://www.nxtbook.com/sosland/bs/2015_11_01
https://www.nxtbook.com/sosland/bs/2015_10_01
https://www.nxtbook.com/sosland/bs/2015_09_01
https://www.nxtbook.com/sosland/bs/2015_08_01
https://www.nxtbook.com/sosland/bs/2015_07_01
https://www.nxtbook.com/sosland/bs/2015_06_01
https://www.nxtbook.com/sosland/bs/2015_05_02
https://www.nxtbook.com/sosland/bs/2015_04_01
https://www.nxtbook.com/sosland/bs/2015_03_01
https://www.nxtbook.com/sosland/bs/2015_02_01
https://www.nxtbook.com/sosland/bs/2014_12_01
https://www.nxtbook.com/sosland/bs/2014_11_01
https://www.nxtbook.com/sosland/bs/2014_10_01
https://www.nxtbook.com/sosland/bs/2014_09_01
https://www.nxtbook.com/sosland/bs/2014_08_01
https://www.nxtbook.com/sosland/bs/2014_07_01
https://www.nxtbook.com/sosland/bs/2014_06_01
https://www.nxtbook.com/sosland/bs/2014_05_01
https://www.nxtbook.com/sosland/bs/2014_04_01
https://www.nxtbook.com/sosland/bs/2014_03_01
https://www.nxtbook.com/sosland/bs/2014_02_01
https://www.nxtbook.com/sosland/bs/2013_12_01
https://www.nxtbook.com/sosland/bs/2013_11_01
https://www.nxtbook.com/sosland/bs/2013_10_01
https://www.nxtbook.com/sosland/bs/2013_09_01
https://www.nxtbook.com/sosland/bs/2013_08_01
https://www.nxtbook.com/sosland/bs/2013_07_01
https://www.nxtbook.com/sosland/bs/2013_06_01
https://www.nxtbook.com/sosland/bs/2013_05_01
https://www.nxtbook.com/sosland/bs/2013_04_01
https://www.nxtbook.com/sosland/bs/2013_03_01
https://www.nxtbook.com/sosland/bs/2013_02_01
https://www.nxtbook.com/sosland/bs/2012_12_01
https://www.nxtbook.com/sosland/bs/2012_11_01
https://www.nxtbook.com/sosland/bs/2012_10_01
https://www.nxtbook.com/sosland/bs/2012_09_01
https://www.nxtbook.com/sosland/bs/2012_08_01
https://www.nxtbook.com/sosland/bs/2012_07_01
https://www.nxtbook.com/sosland/bs/2012_06_01
https://www.nxtbook.com/sosland/bs/2012_05_01
https://www.nxtbook.com/sosland/bs/2012_04_01
https://www.nxtbook.com/sosland/bs/2012_03_01
https://www.nxtbook.com/sosland/bs/2012_02_01
https://www.nxtbook.com/sosland/bs/2011_12_01
https://www.nxtbook.com/sosland/bs/2011_11_01
https://www.nxtbook.com/sosland/bs/2011_10_01
https://www.nxtbook.com/sosland/bs/2011_09_01
https://www.nxtbook.com/sosland/bs/2011_08_01
https://www.nxtbook.com/sosland/bs/2011_07_01
https://www.nxtbook.com/sosland/bs/2011_06_01
https://www.nxtbook.com/sosland/bs/2011_05_01
https://www.nxtbook.com/sosland/bs/2011_04_01
https://www.nxtbook.com/sosland/bs/2011_03_01
https://www.nxtbook.com/sosland/bs/2011_02_01
https://www.nxtbook.com/sosland/bs/2010_12_01
https://www.nxtbook.com/sosland/bs/2010_11_01
https://www.nxtbook.com/sosland/bs/2010_10_01
https://www.nxtbook.com/sosland/bs/2010_09_01
https://www.nxtbook.com/sosland/bs/2010_08_01
https://www.nxtbook.com/sosland/bs/2010_07_01
https://www.nxtbook.com/sosland/bs/2010_06_01
https://www.nxtbook.com/sosland/bs/2010_05_01
https://www.nxtbook.com/sosland/bs/2010_04_01
https://www.nxtbook.com/sosland/bs/2010_03_01
https://www.nxtbook.com/sosland/bs/2010_02_01
https://www.nxtbook.com/sosland/bs/2009_12_01
https://www.nxtbook.com/sosland/bs/2009_11_01
https://www.nxtbook.com/sosland/bs/2009_10_01
https://www.nxtbook.com/sosland/bs/2009_09_01
https://www.nxtbook.com/sosland/bs/2009_08_01
https://www.nxtbook.com/sosland/bs/2009_07_01
https://www.nxtbook.com/sosland/bs/2009_06_01
https://www.nxtbook.com/sosland/bs/2009_05_01
https://www.nxtbook.com/sosland/bs/2009_04_01
https://www.nxtbook.com/sosland/bs/2009_03_01
https://www.nxtbook.com/sosland/bs/2009_02_01
https://www.nxtbook.com/sosland/bs/2009_01_01
https://www.nxtbook.com/sosland/bs/2008_12_01
https://www.nxtbook.com/sosland/bs/2008_11_01
https://www.nxtbook.com/sosland/bs/2008_10_01
https://www.nxtbook.com/sosland/bs/2008_09_01
https://www.nxtbook.com/sosland/bs/2008_08_01
https://www.nxtbook.com/sosland/bs/2008_07_01
https://www.nxtbook.com/sosland/bs/2008_06_01
https://www.nxtbook.com/sosland/bs/2008_05_01
https://www.nxtbook.com/sosland/bs/2008_04_01
https://www.nxtbook.com/sosland/bs/2008_03_01
https://www.nxtbook.com/sosland/bs/2008_02_01
https://www.nxtbook.com/sosland/bs/2007_12_01
https://www.nxtbook.com/sosland/bs/2007_11_01
https://www.nxtbook.com/sosland/bs/2007_10_01
https://www.nxtbook.com/sosland/bs/2007_09_01
https://www.nxtbook.com/sosland/bs/2007_08_01
https://www.nxtbook.com/sosland/bs/2007_07_01
https://www.nxtbook.com/sosland/bs/2007_06_01
https://www.nxtbook.com/sosland/bs/2007_05_01
https://www.nxtbook.com/sosland/bs/2007_04_01
https://www.nxtbook.com/sosland/bs/2007_02_01
https://www.nxtbook.com/sosland/bs/2006_12_01
https://www.nxtbook.com/sosland/bs/2006_11_01
https://www.nxtbook.com/sosland/bs/2006_10_01
https://www.nxtbook.com/sosland/bs/2006_09_01
https://www.nxtbook.com/sosland/bs/2006_08_01
https://www.nxtbook.com/sosland/bs/2006_07_01
https://www.nxtbook.com/sosland/bs/2006_06_01
https://www.nxtbook.com/sosland/bs/2006_05_01
https://www.nxtbook.com/sosland/bs/2006_04_01
https://www.nxtbook.com/sosland/bs/2006_03_01
https://www.nxtbook.com/sosland/bs/2006_02_01
https://www.nxtbook.com/sosland/bs/2005_12_01
https://www.nxtbook.com/sosland/bs/2005_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_05_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_04_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_03_01
http://digitalbs.bakingbusiness.com/sosland/bs/2005_02_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_12_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_11_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_10_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_09_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_08_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_07_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_06_01
http://digitalbs.bakingbusiness.com/sosland/bs/2004_05_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_04_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_03_01
https://digitalbs.bakingbusiness.com/sosland/bs/2004_02_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_12_01
https://digitalbs.bakingbusiness.com/sosland/bs/2003_11_01
https://www.nxtbookmedia.com