Notes

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Loaf of slices bread with a sign for Vicrum in one of the slices.

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# MADE WITH VICRUM Vital Wheat Gluten

# F.D.A. says O.K.

# A recent amendment to Federal Standards of Identity for Bakery Products, Food and Drug Administration, now permits "...wheat gluten in any amount not to exceed 2 parts for each 100 parts by weight of flour as an optional ingredient of white bread baked in loaf form." Prior to now, the use of wheat gluten in bread covered under the Federal Standards of Identity has been re-stricted to "rolls and buns; enriched rolls. and buns; and raisin bread, rolls, and buns." The current amendment resulted from a peti- tion by Hercules Powder Company. It permits the use of Vicrum in all white breads, includ- continuous dough processes, and hearth breads such as Italian, French, and Vienna. To get the best in wheat gluten for your processing needs, use Vicrum Vital Wheat Gluten. Hercules' unique separation and drying methods assure retention of Vicrum's high baking quality, resistance to flavor change, and oxidation-caused rancidity at least as long as flour-lot after lot.

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