Indianapolis Times, Volume 38, Number 191, Indianapolis, Marion County, 16 November 1926 — Page 7

NOV, 16, .1926

AQTADV Si oIUKY si ® J about Bread II f C I that will interest agj^BC--every woman .

c?r takes from 1400 to 2400 calories of energy each day just to “run” the ; ctive bodies o t growing children. No food supplier > energy mo e abundantly and re than good bread. It is " and t that a slice of Certified Bo ill butter contains Jmoti 2, .cries. - - /

i ' this bread is a loat ot such unusi i # quality. Certified Bread is made not sim] • with 44 fine ingredients.” < But every ingredient used in Certifi l|| i is tested in a special Testing Kitch ' before it goes to make a single one ili^ji ; . \ these loaves that housewives ha Certified Bread is a >IW more slices—more convenient

Every day hundreds more homes Take flour. For Certified Bread we are

are serving it! Discovering the delicate flavor—the old-time, nut-sweet crust —the fragrant goodness of Certified Bread!

Here is a simple explanation of why this bread is a loaf of such unusual * \ quality. Certified Bread is made not simply with u fine ingredients.” But every ingredient used in Certified is tested in a special Testing Kitchen before it goes to make a single one of these loaves that housewives have t found so different—so delicious!

THE INDIANAPOLIS TIMES

not content simply to buy flour from the finest mills in Americ^. We test it— not once but three times before it is used in the bread that appears on your dinner table. With milk exactly the same care before your children may taste a single slice from a loaf of Certified Bread. And so with every other ingredient —sugar, shortening, yeast —even the salt itself! The .result is the sweet, satisfying, wholesome Certified loaf that is being served.on the finest tables today. I f your family is not already enjoying Certified, Bread—order a loaf now—for your very next meal! Let them taste the difference this extra car£ in bread baking makes. Certified Bread is baked not once but twice daily—and rushed to your grocer. You can get it fresh whenever you order. • / Made by TAGGART BAKERY Continental 'Baking Company *

Certified Bread N .r < .

Milk may be “pure” milk —and yet not makegood bread. In making Certified Bread the milk is tested and the exact amount of butter fat it contains is found. Its sugar content is determined. All before this milk is used to make Certified Breadfor your table.

Flour—you would not think it varied greatly. Yet it does. We test it not only for nutritional value but for baking quality —bake trial loaves with it before it is used for the regular Certified baking.

Not only in the testing of ingredients but in the baking itself the same care is used. The temperature of the ovens m which Certified Bread is baked is constantly regulated almost to a fraction of a degree—to give that golden-brown , nut-sweet crusty that perfectly baked loaf always.

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