Bread that's softer. More flavorful. 100% longer than ever

Bread that’s softer. More flavorful. 100% longer than ever.

The American Institute of Baking data confirms it. Fresher longer. Softer longer. More flavorful, too. That’s what Novamyl does for your baked goods. But what does Novamyl do for you? You’ll never worry about overdosing. Even if you add up to five times the dosage, nothing can go wrong. You’ll never worry about ruined batches. And you’ll never worry about gummy bread. With Novamyl, it can’t happen. Ever. Novamyl is a single enzyme. Engineered to do a single job. It works only in the dough. Then the heat of your oven completely deactivates it. It’s natural, not a chemical additive. You don’t even have to list Novamyl on your ingredients label. We’ve got AIB trial results ready for you to see. We’ve got samples ready for you to try. And our technical service staff is ready to assist you. Just call.

In this advertisement, there is an array of bread and baked goods. There are croissants, muffins, bagels, loaf slices, baguettes, donuts, and biscuits. All these baked goods were essential to the advertisement since they took up over half the page and appealed to the bread they were selling to consumers. The bottom half of the page described the product and reassured consumers that Novamyl was reliable. This advertisement caught my eye because of the soft and diverse breads it featured.