Notes

[alt text]

Illustration of a white cat licking its mouth. 

[transcription]

# Soft and creamy!

The connoisseur of confectionery attaches great importance to these two qualities- and the expert knows that they can be achieved simply using:

# Invertin

the tried and tested enzyme preparation which gradually and without additional time-consuming work converts sucrose into the invert sugar which retains its soft and creamy texture. In this way marzipan, chocolate cream centres and fondant cream retain their softness... up until consumption.

Please send for our brochure.

# Invertin

# MERCK

[additional notes]

The ad uses the stippled effect of the illustration to convey the texture adding intertin to deserts will bring. 

(Francesca Carmaz)