Let Hercules show you this new low-cost way to better cake mixes

Let Hercules show you this new low-cost way to better cake mixes

HERCULES

Hercules® Cellulose Gum is a new, low-cost ingredient for cake mixes that has an unusual ability to bind water and to modify the rheological proper­ ties of batters. In its laboratories, Hercules has shown that as little as 0.1% cellulose gum in mixes provides cakes that are easier to prepare, have better eating qualities, and prolonged shelf life. • Let us show you the ad­ vantages of cellulose gum in cake mixes. For technical data and suggested formulations contained in the 7-page bulletin above, write for Bulletin VC-438-1 to Cellulose & Protein Products Department, Hercules Powder Company, Hercules Tower, 910 Market Street, Wilmington 99, Delaware.

OTHER HERCULES PRODUCTS FOR FOOD: Yicrum® vital wheat gluten. Starbake® edible wheat starch. Starvis® gelatinized wheat starch. Huron MSG® monosodium gluta­ mate. HYP hydrolyzed vegetable protein. Anethole, a food flavor. Staybelite® Ester 5, Ester Gum 8D, Hercolyn® D-three modifiers for chewing gum base. Dalpac® antioxidant. CC63-2 .

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