Monginis Food Pvt. Ltd - A profile

Company Name: M/s.Monginis Foods Pvt.Ltd.


Emplyees: 101 - 500 People

Main markets: Southeast Asia

Business Type: Manufacturer

Product/Service: Pastries, Namkeens, Packaged Cakes, Wafers, Cookies

A brief profile : Monginis Food Pvt. Ltd. Opened its doors in India nearly 100 years ago. Mr Mongini, an Italian, started a bakery and catering services in India. During those times, when it was a favorite with the Europeans in Mumbai. Little excuse was needed for the Englishman to pick up a Monginis cake whenever there was an occasion in his family. A birthday, an anniversary, a wedding or even tea-time would not be complete without Monginis.

Our first shop was located in Mumbai's Fort area, and it was a favorite with the Europeans. Managed by the two Italian brothers in those times, Monginis was a must at every celebration. Even then Monginis cakes, pastries and savouries were baked to perfection and were in great demand. In the 1960s, Monginis was bought over by the Khorakiwala family and after that history was made. By 1971, the idea of having a nationwide franchise network and reaching out to customers in their neighborhoods was born.

Ever since then, the Khorakiwala family has successfully expanded its operations to various cities in India like Mumbai, Kolkatta, Hyderabad, Goa, Pune, Nasik, Rajkot, Baroda, Ahmedabad, Indore, Orissa & Surat and have proceeded to demonstrate, much to the delight of all our customers, what the Monginis products and experience is all about. Globally Monginis has its strong presence in Cairo, Egypt, and besides supplying to neighboring countries like Libya, Yemen, Sudan in the African Continent. Monginis brand also caters to the prestigious UK market and will soon be expanding to the other European countries. Monginis headquarters has a well-equipped lab and has gained the HAACP certification since past 2 years for maintaining and assuring best of the hygiene and quality standards of our products and for our customers.

For years, Monginis cake brand has simply been making people happy and this is evident as today it stands as the no. 1 cake brand in India. Whatever flavor you choose, you'll be treating yourself to a delicious classic. Whatever celebration reason, Monginis has products to suit the same. To enhance the customer satisfaction, Monginis now ventures into three more brands offering the same variety and quality.


Contact Persion: Mr. Zoher Khorakiwala

Zip Code: 400053

Website: http://www.monginis.net/

Address: B / 60, Off. Link Road, OPP. City Mall, Andheri (W) ,, Mumbai, M

Fax: 91-22-40786795

Tel :91-22-40786786

Olive Oil can replace trans fat in bakery products

Trans-fat containing margarine and other shortenings used in cakes may be substituted by olive oil without affecting textural properties or flavour and aroma, says a new study from Greece.



Despite the strong and characteristic flavour profile of extra virgin olive oil, when used to partially replace margarine in a Madeira cake, a panel of tasters rated the reduced trans fat cake as the most preferred, according to findings published in the LWT - Food Science and Technology.


In addition, researchers led by Adamantini Paraskevopoulou from the University of Thessaloniki also report that substitution with the extra virgin olive oil did not affect the appearance or odour of the final cakes.


Moving away from partially hydrogenised shortening


Shortenings play a key role in cake making by helping to trap air bubble in the batter, which helps with leavening of the product, while also enhancing crumb tenderness, and enhancing moistness and mouthfeel.


However, many shortenings are based on vegetable oils that have undergone partial hydrogenation, a process that converts the oil into semi-solids for a variety of food applications. The process produces trans fats, which are attractive for the food industry due to their extended shelf life and flavour stability, and have displaced natural solid fats and liquid oils in many areas of food processing.



But scientific reports that trans fatty acids raise serum levels of LDL-cholesterol, reduce levels of HDL-cholesterol, can promote inflammation can cause endothelial dysfunction, and influence other risk factors for cardiovascular diseases (CVD), has led to a well-publicized bans in New York City restaurants, and other cities, like Chicago.



In the food industry this has been mirrored by an increase the in pressure on food manufacturers to reduce or remove trans fatty acids from their products and reformulate.

The food industry as a whole has expressed its commitment to removing trans fatty acids from its products, but such reformulation is not straightforward and presents challenges.


Commercial baked goods such as crackers, cookies and cakes, along with many fried foods, like french fries and doughnuts contain trans fats.

In their new study the Greek researchers formulated cakes with margarine only as a shortening, extra virgin olive oil only, or with a combination of margarine and olive oil. Results showed that inclusion of extra virgin olive oil increased the batter density, and boosted the cake volume.


No effect on the appearance or odour of the cakes was recorded, they added. While the cake prepared only with extra virgin olive oil was rated the least preferred by a panel of 20 tasters, the score was “very close to those obtained for the control cake”, wrote Paraskevopoulou and his co-workers.


“Attending overall liking, the cake prepared with extra virgin olive oil/margarine mixture was the most highly preferred by the panellists,” they added.



Source: LWT - Food Science and Technology
“Aroma and physical characteristics of cakes prepared by replacing margarine with extra virgin olive oil”
Authors: A. Matsakidou, G. Blekas, A. Paraskevopoulou