A color image of a coffee and an assortment of desserts (a bowl of ice cream, a slice of cream pie, cake, and a gelatin dessert).
Duromel.
Your new vegetable dairy fat.
You can’t beat the taste or cost.
Duromel is a domestic hydrogenated vegetable oil that reduces ingredient cost while it maintains product quality.
A specialty fat, Duromel is stable, versatile, and costs substantially less than the lauric fats currently used.
Duromel has many appeals. Looks luscious in toppings and in cream pies. Has excellent mouthfeel in mellorine; also in sour dressings and other cultured dairy analogs. Duromel functions very well in coffee whiteners or filled milks. Has excellent resistance to rancidity, requires no refrigeration. And, Duromel is available immediately.
May we show you the benefits of switching to Duromel? Call your Durkeeman. He can help you cut ingredient costs, immediately.
Durkee
DURKEE INDUSTRIAL FOODS GROUP
SCM CORPORATION, CLEVELAND
Good shelf-life, good taste and feel, and lowered costs are portrayed as the selling points of Duromel.
The coffee and assortment of desserts appear of high quality to the point it almost seems unreal; this is likely intentional to portray how Duromel can give products good quality and make sure products don’t spoil.
The fact that it has all these good qualities and costs even less to use would be desirable to manufacturers.
What’s interesting is the use of the word “new,” suggesting that Duromel is the latest-of-the-art vegetable dairy fat technology. Manufacturers often want to have the newest and best products available, so it’s possible that this word could play on that desire.
Christy Lam
