Notes

[alt text]

A dining table spread with assorted pies, cakes, savory dishes with gravy and cream, and a glass and bottle of chocolate milk. 

[transcription]

# And you thought Cake Classic was just for cakes?

## It performs beautifully anywhere you’d use nonfat and saves you money, too. 

The excellent performance of Cake Classic in cakes is well established. So is its ability to help make custard and pie filliings that aerate well and that set with a creamy but firm body. Pumpkins, custard and creme pie fillings are a few items in which Cake Classic has performed with outstanding success. 

More recently, bakers and processors of other foods they processors of other foods found they can get the smae excellent performance from Cake Classic in nearly any recipe that calls for nonfat dry milk. And Cake Classic as a pound-for-pound replacement will cut their dairy ingredient cost compared with nonfat. Whether you’re a baker, or a processor of other foods that require a dairy ingredient, it will pay you to learn more about why that dairy ingredient should be Cake Classic. Write Kraft Foods, Industrial Food Division. 

## Kraftsmanship: helping you make it better. 

[additional notes]

Emphasizes the versatility of the product despite its specific name. 

Shows values of nutrition (from nonfat), cost-efficiency, and technological performance. 

Product is a general “dairy ingredient” but it is not milk?

Packaging of the product looks like a bag of flour or sugar, typical ingredients for a cake.   

- Sarah Giovennella