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Create an HTML page using whatever layout and sizing you like. Link to your own stylesheets for consistency with your main website. Then place the word [ minisite ] where you want our MiniSite to appear. Our system automatically inserts the latest content and serves it to your readers.
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When your navigation changes, you can log into our admin panel and upload a new template. Or, just use an iframe to share code from your main website. We don't stand between you and your regular web updates.
In addition to your standard site navigation, MiniSites are a great place to link to existing revenue drivers. You can create any connections you like between different areas of your site. MiniSites can offer gateways to:
- Coupons
- Directories
- Mini-sites
- Storefronts
- And more!
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Five Inside: Banana Twinkies 
Twinkies have been known to lure more than one dieter to the dark side with the irresistible promise of moist, cream-filled cake and total taste bud elation. When Twinkies were first created in 1903 the cream filling was banana flavored. During World War II, a banana shortage forced the makers to switch to the now ubiquitous vanilla cream filling. In 2007, Hostess reintroduced the banana-cream version to the market as a permanent flavor. Made primarily of flour, sugar, corn syrup and shortening, there are several other ingredients that aren’t as straightforward. Take a look inside: 1. Dextrose A glucose sugar made from cornstarch, dextrose is a commonly used sweetener and its energy is rapidly absorbed. It is 70 percent as sweet as sugar, contains 4 calories in every one-gram serving and is naturally found in honey, fruit and your blood. 2. Cellulose gum One of the most commonly used thickening agents, cellulose gum is a sweet white powder derived from the natural cellulose strains of cotton. Creates the beloved slippery texture of the filling, which is the same thing it does when used in rocket fuel according to the book, “Twinkie Deconstructed” (Hudson Street Press, 2007). 3. Polysorbate 60 A hi-tech version of blending heavy whipping cream and egg yolks, Polysorbate 60 is how they manage to blend fat and water together to make the filling creamy. And just because it’s flammable doesn’t mean it isn’t useful – it’s what allows the cream to stay creamy for a very, very long time. 4. Mono and Diglycerides Usually made from soybean, cottonseed or sunflower oil, these fats help the cake from getting stale and ensure that it keeps it’s fluffy figure as it travels from the oven, to the store to your mouth. Also found in margarine, chewing gum and instant potatoes. 5. Calcium caseinate A byproduct of skim milk, this protein is most often used to balance the mouth-burning effect of hot peppers in food. Athletes also use it as a dietary supplement in place of whey protein because of its slower breakdown rate, which provides the body continual protein release and makes you feel full. In the case of Twinkies, it’s most likely there for the texture. Or to tide you over until you eat the second one.
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If you use JavaScript tags for ad serving or site tracking, you can add them to your template, and manage your MiniSite pages with the same tools you use to manage the rest of your site.
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