Baking & Snack - March 2022 - 19
SOSLAND PUBLISHING
years
When Sosland Publishing added coverage of bakery technology in the
late 1970s, it set the stage for today's industry knowledge authority.
by Laurie Gorton
M
Milling & Baking News struck the spark that ignited
today's Baking & Snack magazine when it reported
technical papers given at the 1977 International Bread
Congress. The coverage ran in various 1978 issues.
Although the magazine had reported meetings of the
American Society of Bakery Engineers in the past, the
Bread Congress accounts proved seminal.
Feedback quickly validated the potential for more examination
of such topics. Less than a year later, Baking
Equipment Quarterly debuted as a supplement in Milling
& Baking News March 13, 1979.
" We got great response from readers and advertisers
alike, " said Mike Gude, publisher of Baking & Snack,
Milling & Baking News and Food Business News. " Today,
the magazine and its digital products are the industry's
knowledge authority. That's what the magazine's mission
has been from the start.
" Baking & Snack is the indispensable voice of the
grain-based foods industry, " he added.
Mission-directed editorial
With a focus on processing and in-plant operations,
Baking & Snack covers the development, production,
packaging, distribution and operations management of
grain-based foods manufacturing. Editorial topics include
ingredients, production and packaging technologies,
company/plant features, industry news and market
trends. It has a circulation of 11,700 print and digital
subscribers, audited by BPA, and 75,344 average monthly
unique visitors to the bakingbusiness.com website.
The folio of the first issue was 32 pages; today, issues
can reach 180 to 220 pages.
In 2021, the magazine reaffirmed its commitment
to readers with a new editorial team led by Editor
Charlotte Atchley.
" We go to our readers for information to guide and inform
our coverage, " she said. " We did this
to keep our magazine and digital products
relevant. The suppliers to the baking indusIN
THIS ISSUE: EGG REPLACERS * OVENS * DOUGH HANDLING
1979 - 2019
OCTOBER 2019
www.bakingandsnack.com
®
A SOSLAND PUBLICATION
The knowledge authority for development, production,
packaging and distribution of grain-based foods.
GRUPO
BIMBO
EXCELLENCE IN
SUSTAINABILITY
Michigan
Bread
001_BS_Oct10_cover.indd 1
10/10/2019 2:04:33 PM
www.bakingbusiness.com / March 2022 Baking & Snack 19
Vol. 41, No. 9
EGG REPLACERS * OVENS * DOUGH HANDLING
OCTOBER 2019
http://www.bakingandsnack.com
http://www.bakingbusiness.com
Baking & Snack - March 2022
Table of Contents for the Digital Edition of Baking & Snack - March 2022
Baking & Snack - March 2022 - Intro
Baking & Snack - March 2022 - 1
Baking & Snack - March 2022 - 2
Baking & Snack - March 2022 - 3
Baking & Snack - March 2022 - 4
Baking & Snack - March 2022 - 5
Baking & Snack - March 2022 - 6
Baking & Snack - March 2022 - 7
Baking & Snack - March 2022 - 8
Baking & Snack - March 2022 - 9
Baking & Snack - March 2022 - 10
Baking & Snack - March 2022 - VDGa
Baking & Snack - March 2022 - VDGb
Baking & Snack - March 2022 - 11
Baking & Snack - March 2022 - 12
Baking & Snack - March 2022 - 13
Baking & Snack - March 2022 - 14
Baking & Snack - March 2022 - 15
Baking & Snack - March 2022 - 16
Baking & Snack - March 2022 - 17
Baking & Snack - March 2022 - 18
Baking & Snack - March 2022 - 19
Baking & Snack - March 2022 - 20
Baking & Snack - March 2022 - 21
Baking & Snack - March 2022 - 22
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Baking & Snack - March 2022 - 50
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Baking & Snack - March 2022 - 54
Baking & Snack - March 2022 - 55
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Baking & Snack - March 2022 - 57
Baking & Snack - March 2022 - 58
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Baking & Snack - March 2022 - 60
Baking & Snack - March 2022 - 61
Baking & Snack - March 2022 - 62
Baking & Snack - March 2022 - 63
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Baking & Snack - March 2022 - 116
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