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So there you have it. The solution to marketing s P problems is simple. Develop a compelling value proposition for your product or service, select a brand name, develop rich associations with that brand name, and manage all contacts with your target customers to ensure that they are consistent with and support your brand positioning. Like magic you have solved your marketing P problems. Right Not quite, say some of the branding gurus. There is just a little bit more. You see, they say, a strong brand is good. But, a well-managed portfolio of brands is in nitely better. In the next chapter, we ll take a look at what these gurus have to say about managing multiple brands. For now, let s summarize the key ideas from this chapter.

into the STATUS register. The contents of STATUS registers are used as a quali er in generating the control signals portC when the PLB operates in mode 1 or mode 2 operation. c. In the circle marked 3, wrb pulses low, causing a write to address 011 (CWR register). The data on data[7:0] bus is a0 . This data is written into the CWR register. ( a0 in CWR register con gures the PLB to function in mode 1 operation with portA and portB as strobed output. PortC acts as the control signals for portA and portB.) d. In the circle marked 4, wrb pulses low. The falling edge of wrb causes portC[3] (output control signal intra) to logic 0 . The rising edge of wrb in the circle marked 4 causes portC[7] (output control signal obfab) to be at logic 0 . e. In the circle marked 4, during rising edge of wrb, data ( a5 ) at data[7:0] bus is written onto portA[7:0].

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In addition to ours, other starch products are also used in the bakeshop. Unlike our, they are used primarily to thicken puddings,pie llings,and similar products.The principles of thickening with starches are covered in 8. The most important starches in dessert production are as follows. 1. Cornstarch has a special property that makes it valuable for certain purposes.Products thickened with cornstarch set up almost like gelatin when cooled.For this reason,it is used to thicken cream pies and other products that must hold their shape. Waxy maize and other modi ed starches also have valuable properties.They do not break down when frozen,so are used for products that are to be frozen. Also,they are clear when cooked, and give a brilliant, clear appearance to fruit pie llings. Waxy maize does not set up rm like cornstarch but makes a soft paste,which has the same consistency hot and cold.Thus,it is not suitable for cream pie llings. Instant starches are precooked or pregelatinized,so they thicken cold liquids without further cooking.They are useful when heat will damage the avor of the product, as in fresh fruit glazes (such as strawberry).

Tip In Figure 34-3, the line that starts with Alan is Comic Sans MS, Regular, 14 point size. The Not really message is in Monotype Corsiva, Regular, 14 point size.

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