Everything about Britannia Cake Gobbles Milkymasti | Review

Source : Wheat Grain
How : The wheat bran is separated from the wheat grain. Then the endosperm (starchy white) part of the wheat grain is separated by milling and then they are grounded to produce refined wheat flour.
Why : Refined wheat flour is the base ingredient used in making Gobbles Cake.

Source : Sugarcane
How : From sugarcane, the juice is extracted, heated, filtered and purified. Then the juice is evaporated to produce sugar.
Why : Sugar gives sweetness and provides texture to the cake. It helps to retain moisture when combined with water and gives the cake moistness and softness. It also improves the colour of the cake by undergoing a chemical reaction called Maillard reaction.

Source : Poultry farm
How : Eggs are beaten, and used in making the cake.
Why : Eggs help to give soft texture and act as a binding agent. It also provides stability and structure. Fat content in eggs gives richness and flavour to the cake.

• Edible Hydrogenated Vegetable Oil

Source : Not mentioned
How : The oil type or the fat is not mentioned. So the process can’t be defined as the processing methods vary according to the type of oil and the source is not mentioned. But from the name, it is clear that it is hydrogenated oil. Thus hydrogen gas is allowed to pass through the oil to get required consistency and shelf life of oil.
Why : Hydrogenated vegetable oil gives texture and improves the softness of the cake.

Source : Corn Syrup
How : Corn syrup is purified and crystallised. Then it is mixed with water and then heated to produce maltose syrup.
Why: Maltose syrup provides texture, flavour and also improves colour as well. It also helps to add sweetness and as well as  density to the cake.

• INS 422

Name : Glycerol
Source : Industry
How : The transesterification of fatty acids/oils produces glycerol. It can also form as a by-product (or side product) of other fatty acid production.
Why : Glycerol is used to retain moisture. Glycerol also gives tenderness and softness to the Gobbles cake.

Amount added : 2.8 %
Source : Milk
How : Milk solids are a dry form of milk. Milk is spray dried to produce milk solids, where the water content is removed.
Why : Milk solids improve flavour, taste and also improves the structure of the cake. Lactose which is a sugar in milk improves the crust colour of the cake. It also helps in moisture retention of the cake and not to become stale (dry out) quickly.

Source : Corn or Tapioca
How : The staple food like corn and tapioca are cleaned, wet grinded, sieved and dried to obtain starch.
Why : Edible starch increases the texture and flavour of the Gobbles cake.

Source : Industry.
How : Production method involves drying, grinding & mixing of sodium bicarbonate, cream of tartar (a dry acid) and sometimes corn starch.
Why : Baking powder is used to increase the volume of cake. It also improves the quality and texture of the Gobbles Cake as well.

Cake gel is a pre-made mixture and is used as one of the ingredients in Britannia Cake Gobbles. This pre-made mixture increases the volume of cake through easy foaming, incorporates and stabilizes the air bubbles in the batter, which yields soft and light cakes. The following are the ingredients used in making the cake gel:

Emulsifiers & Stabilisers

• INS 471

Name : Mono and Diglycerides of Fatty Acids
Source : Industry
How : Mono and diglycerides of fatty acids are produced by reacting fatty acids and glycerol.
Why : Mono and diglycerides of fatty acids helps in holding the ingredients together in dough mix for Gobbles Cake.

• INS 477

Name : Propylene Glycol Esters of Fatty Acids
Source : Industry.
How : It is produced by esterification of propylene glycol with commercial stearic acid blends.
Why : Propylene glycol esters of fatty acids is added to hold the ingredients together and as a stabilizer. It is also used to retain moisture in Gobbles Cake.

Humectants

• INS 420(i)

Name : Sorbitol
Source : Corn Starch
How : Sorbitol is produced by catalytic hydrogenation of glucose extracted from corn starch.
Why : Sorbitol is primarily used to retain moisture in the cake. It also gives softness and sweetness. It has less calories than sugar.

Source : Sugarcane
How : Invert syrup is produced by heating sugar with water and citric acid which results in formation of invert sugar syrup. It is much sweeter than sugar.
Why : Invert syrup has many roles in cake formation apart from giving sweetness. It provides flavour, colour, texture and also helps in preservation of the cake.

Source : Seawater
How : Seawater is evaporated to produce sea salt under sunlight. After that, potassium iodate or potassium iodide is sprayed over the salt to convert the normal sea salt into an iodised salt.
What : Iodized salt  enhances the flavour of Gobbles Cake. It also acts as a  preservative.

• INS 341(i)

Name : Calcium Dihydrogen Phosphate
Source : Industry
How : Calcium phosphate is produced by a reaction between calcium hydroxide and phosphoric acid.
Why : Calcium phosphate is used to increase the volume of the cake.

• INS 500 (ii)

Name : Sodium Bicarbonate
Source : Industry
How : Mined soda ash (Sodium carbonate), is dissolved in water and treated with carbon dioxide to produce sodium bicarbonate.
Why : Sodium bicarbonate helps to increase volume of cake during baking which increases the volume of the Gobbles Cake.

• INS 200

Name : Sorbic Acid
Source : Industry
How : Sorbic acid is obtained by reacting ketene with crotonaldehyde to get polyester and hydrolyzing this polyester in the presence of acid or an alkali and decomposing it by heat.
Why : Sorbic acid is used as a preservative which increases shelf life of  Gobbles Cake.

• INS 282

Name : Calcium Propionate
Source : Industry
How : Calcium propionate is prepared by passing a vaporous mixture of propionic acid and water into an aqueous solution of calcium propionate & calcium hydroxide.
Why : Calcium propionate is used as a preservative which increases shelf life of the Gobbles Cake.

• Artificial Flavouring Substances

Flavour : Milk and Vanilla
Source : Industry
How : Artificial flavouring substances have chemical structure which do not resemble the chemical structure to any of  the ‘natural flavour’ that exist in nature and is completely made in the laboratory.
Why : Artificial flavouring substances impart flavour that helps in improving the aroma and taste of  Gobbles cake.