Answer to Leavening Problems

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Black and white ornamental hard-cover book. It is has a latch on it and is sitting opening. White, red, and black packets of products sit in neat foil squares. Resembles an assorted chocolate box. 

[transcription]

# ANSWER TO LEAVENING PROBLEMS 

# Family Style 

## A FAMILY OF FOUR PROVED MONSANTO PRODUCTS ARE READY TO MEET YOUR LEAVENING NEEDS 

Monsanto SAPP-40… ideal for machine doughnut mixes. Gives a fine texture and crust. Reduces tunnels. Cutesdown on grease absorption, improves doughnut's shape. Here is a product that gives uniform action – every time.

Monsanto SAPP-28... a slow-action baking acid, especially suited for cakes, biscuits, muffins. Has beneficial effect on gluten in flour; imparts greater extensibility and higher gas retention.

Monsanto HT Phosphate (MCP Mon-ohydrate) ... versatile, effective, contains no free phosphoric acid, hence does not attract moisture and cause premature reaction with soda. Use it alone or in combination with other Monsanto leavening agents for good results. 

MonsantoPY-RAN (MCP Anhydrous)... for stability never before possible in self-rising flour and cake mixes. PY-RAN gives a slow, controlled gas release during firet two minutes of the mixing of the dough or batter. Testa clearly prove PY-RAN releases CO, slowly during first two minutes of the mixing of the dough or batter. This two-minute reading is especially important, as any CO2 evolved during this time will be unavailable for leavening action in the oven.

[additional notes]

I found it interesting that the visual resembled assortment boxes of things like chocolate or candies. Also it made me wonder if assortments were placed in these book like formats, or this was an aesthetic choice. 

(Anna Guan)