Coba is a Cake Gel that gives biscuits and cookies a tender eating structure. Coba also ensures that soft cakes rich in fat have an extra fine texture.
Makes doughs and batters more tolerant to demanding baking processes and frequent handling. Furthermore, it helps the baked product keep its moisture which prolongs shelf-life.
There are many advantages in using a Cake Gel instead of a powder emulsifier. For example, it is easier to mix into a batter or dough as opposed to a powder, which may be inactive and not disperse properly. Furthermore, the gel instantly interacts with other ingredients and reduces mixing time.
Read more about the great benefits of a Cake Gel here.