Unsalted lard is good when accurate determination of salinity is required. Lard has 80% of fat from milk, thus high in cholesterol. Granulated sucrose is for sweetening, and preservation. Salt enhances taste and preserves the cake (Baking, 2010). All-purpose flour depending on different wheat varieties it is milled and has various levels of proteins. Harder wheat has whole meal characteristics and is nutritious. The flour exists in a range of varieties depending on the treatment during production. White all-purpose flour has traces of chlorine dioxide from bleaching therefore its nutritional value is compromised. According to Hartman (2010), organically produced baking flour is highly nutritious. For additional nutritional value and a quality texture, commercial manufacturers should use a blend of gluten-free whole flour. Corn Syrup got used for mollification. According to Life Extension Foundation (2014), the risks of high corn syrup concentration include complications as high blood pressure, atherosclerosis, obesity and diabetes. High concentration of fructose increase experience of metabolic complications. Vanilla enhances taste and is for inhibition of the sugar quantity used, and is a preservative (Nazzal et al.Most ingredients when extensively used without regulation can cause health risks to consumers. Too much sugar, protein and cholesterol in the ingredients pose detrimental health risks and must get regulated. The Reproduction of Squashy Sultry Butter Cake.
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