Everything about Britannia 5050 Maska Chaska | Review
Everything about Britannia 5050 Maska Chaska | Review

Everything about Britannia 5050 Maska Chaska | Review

Hello buds!! Wandering out or at home?? Playing cricket?? Want some snack that satisfies hunger?? How about a salty tasty Maska Chaska?? Oh yeah! Now it’s break. Let’s also crack some secrets of Maska Chaska?? Firstly, there’s a science between these holes wanna know it?? Join mr_crunchy. Yay!!

Why people love 5050 Maska Chaska?

5050 Maska Chaska!! Some people love herbs. For them it satisfies their thirst. The aroma of butter and herbs, two different tastes together makes it give a unique taste. Yummy.

Table of Contents
Table of Contents

Wanna Know About The Brand?

Wanna Know About The Brand?

Brand Name
Kolkata, India
Area Served
Parent Company
Britannia Industries Limited
Kolkata, India
Area Served
Parent Group
The Wadia Group
Mumbai, India
Area Served

Basic Overview

Kha Jao Kho Jao
Bakery Products
Sub category
Fine bakery wares – Biscuits (Crackers)
Shelf Life
6 months
Net Quantity
50 g
Rs. 10
FSSAI License Information
Parent unit
Manufacturing Unit 1
Manufacturing Unit 2
Manufacturing Unit 3
Manufacturing Unit 4
Manufacturing Unit 5

Important Images on the Pack

Britannia 5050 brand logo is illustrated. In a square shaped pack, 5050 is mentioned one by one. The colour of the logo is differentiated in two different colours which is mild green and dark green also its background is white in colour. So this logo is eye-catching. On the top right side, a symbol ® is shown. It indicates that it is a trademark.

Oh! Look! There is a representation of two biscuits inclined with a scoop of butter. Below the biscuits, some herbs are shown in the illustration. It clearly indicates that Maska Chaska is a biscuit which is made with butter and herbs. TM on the top right edge indicates that it is a trademark brand.

Unboxing 5050 Maska Chaska

Details on the Pack

Primary Packaging

Taste Experience of 5050 Maska Chaska

Mmm!! The aroma from the biscuit is completely different, I could smell the herbs along with butter. I just can’t wait to eat these tiny cracker biscuits.

The biscuits are square shaped and yellowish green in colour, totally 9 docking holes are present in each biscuit. Those herbs are spotted in the top layer of biscuits and easily visible to eyes. When breaking the treat, the inside looks yellowish in colour.

The biscuit is slightly rough when touched. It is easily breakable for very little pressure, because the treat has very thin structure.

Mhmm!! Crunchy crunchy!! It gives the crunchier feel and delivers a sudden salty taste. Also the treat contains herbs; it gives the unique taste . But the butter taste is not sensed when eating. The combination of butter and herb gives some different taste.

After completely eating the treat, the salty feel is still present, it gives the long-lasting feel and makes it mouthwatering to eat another treat.

5050 Maska Chaska’s Ingredients

50-50 Maska Chaska ingredients our creation 1

Other Name : Maida
Source :
Wheat grain
How :
The wheat bran is separated from wheat grain. Then endosperm part of the wheat grain i.e. the starchy white part of the wheat grain is separated by milling and then they are ground to produce refined wheat flour.
Why: Refined wheat flour is used as a base ingredient to make the biscuit. It gives structure to the biscuit.

Type : Palm oil
Source :
  Palm fruit
How :
Palm oil is obtained from the pulp of the palm fruit. The palm fruits are blanched, threshed and digested. The palm fruits are then pressed to obtain the palm oil. Obtained oil is further clarified, dried and stored.
Why : Edible vegetable oil gives crispness to the biscuit and also improves the texture of the biscuit.

Source : Sugarcane
How :
From sugarcane, the juice is extracted. Then the juice is heated, filtered and purified. Then it is crystallized to produce sugar.
Why : Sugar is added to give sweetness, crispness and flavour to the biscuit.

Source : Corn grain
How : Liquid glucose is produced from starch obtained from corn grains mostly. These starches are dissolved in water and hydrolysed with acids or enzymes to form liquid glucose.
Why : Liquid Glucose gives sweetness and texture to the biscuit.

As per the FSSAI definition, Leavening agent or raising agent is used in the manufacture of bakery products, that is, for promoting the development of the desired cellular structure in the bakery product with an accompanying increase in its tenderness and volume.

  • INS  503 (ii)

Name : Ammonium Bicarbonate
Source : Industry
How : Ammonium bicarbonate is produced by reacting ammonia with water and carbon dioxide.
Why : Ammonium bicarbonate releases CO2 during baking which increases the volume of the biscuit.

  • INS 500 (ii)

Name  : Sodium Bicarbonate
Source : Industry
How : Sodium bicarbonate is commonly known as baking soda. It is produced by reacting sodium carbonate with carbon dioxide and water.
Why  : Sodium bicarbonate releases CO2 during baking which increases the volume of the biscuit.

  • INS 450 (i)

Name : Dipotassium Diphosphate
Source : Industry
How : Dipotassium diphosphate is the potassium salts of phosphoric acid. It is produced by neutralization of phosphoric acid and potassium hydroxide.
Why : Dipotassium diphosphate helps in improving appearance and in raising the volume of the biscuit.

Amount Added : 1.2 %
Source :
How :
Butter is produced by churning milk or milk cream. While churning, the fat is separated from milk and then it is solidified.
Why : Butter gives flavour and aroma to the biscuit.

Source : Natural mines
How :
Black salt is produced by burning the salt crystals found in the halite mines of the Himalayan region in high temperatures with few Indian herbs to give it therapeutic properties. In another way, the black salt is produced synthetically by mixing multiple salts of sodium and then it is mixed with charcoal and heated.
Why : Black salt gives an umami taste to the biscuit, which is more like a taste of non-vegetarian. Black salt enhances the taste and flavour of the biscuit.

Source : Milk
How :
Milk solids are the powdered form of milk. The water content of the milk is evaporated and dried. The solids such as protein, lactose and fat which remain in milk are called as milk solids.
Why : Milk solids gives good mouth feel and tenderness to the biscuit.

Amount Added : 1 %
Source : Not Mentioned
How :
The vegetable name is not mentioned, the known thing is that this biscuit contains butter and herbs. From the ingredients list, it can be guessed that this edible vegetable product indicates the herbs used in this biscuit. But it is not known what herbs are used. Thus the processing of herbs could not be explained.
Why :
Edible vegetable product gives taste and flavour to the biscuit.

Source : Sea water
How : 
Sea water is evaporated to produce salt. Then potassium iodate or potassium iodide is sprayed over the salt in industries to produce iodised salt.
Why :
Iodised salt enhances the overall flavour and taste of the biscuit.

Acidity regulators are food additives added to change or maintain pH.

  • INS 341 (ii)

Name : Calcium Hydrogen Phosphate
Source :
How :
Calcium hydrogen phosphate is produced by neutralization of calcium hydroxide with phosphoric acid.
Why : Calcium hydrogen phosphate is used to maintain the pH of the biscuit and it also gives sour taste.

Dough conditioner is added to dough to strengthen its texture. 

INS 223

Name : Sodium Metabisulphite
Source : Industry
How : Sodium metabisulphite is produced by treating sodium hydroxide with sulphur dioxide and it is dried.
Why : Sodium metabisulphite is added to improve the dough quality. It also acts as a preservative by preventing the microbial growth.

Flour treatment agents or improvers are food additives combined with dough to improve baking functionality. Flour treatment agents are used to increase the speed of dough rising and to improve the strength and workability of the dough. 

  • INS 1101 (i)

Name : Protease
Source : Molasses
How : Protease is produced by fermenting molasses using microbes.
Why : Protease helps in increasing dough strength, extensibility and dough texture.

Artificial Flavouring Substances

Flavour :
Source : Industry
How : Artificial flavouring substances have chemical structure which do not resemble to the chemical structure of any ‘Natural flavours’ that exist in the nature and is completely made in industry or laboratory.
Why : Artificial flavouring substances impart flavour to the biscuit.

Nutritional Information - Per Pack/Per Serve

50-50 Maska Chaska nutritional information

Per pack = 50 g (20 Biscuits)

251 kcal
30 g
120 kcal
3.5 g
14 kcal
13 g
117 kcal

*Per serve = 20 g (8 Biscuits)

100.4 kcal
12 g
48 kcal
1.4 g
5.6 kcal
5.2 g
46.8 kcal

The per serve value is not given on the pack and is completely based on mr_crunchy perspective.

Health Check

Complex Carbohydrates
Low Sugar
Low Saturated Fat
Low Sodium*
Not mentioned
Cholesterol Free*
Trans fat Free
Caffeine Free

*Why sodium is given as not mentioned?
The sodium value is not mentioned on the nutritional list of 5050 Maska Chaska. But, having a look at the ingredients list, there is a mention about the usage of black salt and iodised salt, which contains sodium obviously. The value of sodium is not mandatory to be listed in the Nutritional table as per Food Safety and Standards (Packaging and Labelling) regulations, 2011.[1]
*Why is it a cholesterol free product?
As per FSSAI (Advertising and Claims, 2018) regulations[2], a product can be claimed as cholesterol free, if the product contains less than 5 mg of cholesterol per 100 g of product.

Dietary Check

Gluten free
Lactose free
Tree Nut free
Peanut free
Soya free
Sugar free

Things to know before buying

Veg/Non-veg Symbol
Green colour indicates that 5050 Maska Chaska is a vegetarian product. Mentioned on the front side.

Multiple sources used in the production of 5050 Maska Chaska biscuits are listed. Mentioned on the back side.

Nutritional Information
Nutrients present in these biscuits are listed. Mentioned on the back side.

Per Serve
There is no serving size recommended on the pack.

Must See
The info which needs the most concern. Mentioned on the back side.

Manufacturing/Packed Date
The date on which this particular 5050 Maska Chaska was packed. Mentioned on the bottom side.

Best Before/Expiry Date
For the best experience of these biscuits, consume it before the given date. Mentioned on the back side.

Ingredients to Know Before Buying

There is no mention of sodium value present in this 5050 Maska Chaska. But black salt and iodised salt are used in these biscuits. If you are a person who is conscious of sodium intake, make a note of it.

5050 Maska Chaska contains sulphite in trace amounts. If you are allergic to sulphite, make a note of it.

Warnings on 5050 Maska Chaska Pack

50-50 Maska Chaska warnings
Wheat Allergy
Wheat Intolerance
Gluten Intolerance
Milk Lactose Intolerance
Milk Protein Allergy
Sulphite Allergy

5050 Maska Chaska’s Packaging

This packaging is in simple design and yellow in colour; It is attractive and it protects the treat present inside the pack. It prevents the treat from moisture, rancidity.
The recycle number is 7 which is the ‘other’ category of packaging material. There are different polymers used in this packaging.

The company illustrated a man throwing the pack into the dustbin; it means that after consuming the treat, the empty pack should be thrown into the dustbin.

Claims on 5050 Maska Chaska

No Claims & Breakdown.

Other Breakdowns in 5050 Maska Chaska

How much Butter is added?
5050 Maska Chaska contains about 1.2 % of butter which is about 1.2 g per 100 grams. So, 0.6 g of butter is present in 50 g of 5050 Maska Chaska pack. This amount of butter is not enough to give butter flavour to the biscuits. Thus, butter as artificial flavour is added to increase the butter flavour in these biscuits.

Edible Vegetable Product!! What vegetable is used?
It is already explained in our ingredient section about the edible vegetable product. If you have not noticed, click here. What we know is, herbs are used in these biscuits. The herbs added in these biscuits is about 1 g per 100 g of 5050 Maska Chaska. Considering this pack of 50 grams, the herbs are present about 0.5 g.

What is the difference between a biscuit and a cracker?
5050 Maska Chaska is cracker type biscuit. Cracker is flat, dry, thin bread. Usually cracker is salty but it can also be sweet. On the other hand biscuit is small, flat, baked bread which is hard & crisp.

Why holes are present in the biscuits? Wanna know!!
The holes present in the biscuit allows the steam to escape through it while baking. So that the breakage of the biscuit is prevented. These are called dock holes. These holes are made at specific gap so that it doesn’t disintegrate the biscuit. Also it helps in improving the quality of the biscuit as it allows air to escape to give flat, crispy and crunchy biscuits.

Where & How to Store 5050 Maska Chaska?

Before Opening the Pack

After Opening the Pack

Expectation Vs Reality


Some Interesting Facts Before You Leave

Fact 1
Britannia 5050 gives us the two completely opposite flavours. That’s why they are named 5050.
In 1979, The name of the company was changed from Britannia Biscuit Co. Ltd. to Britannia Industries Limited.
Fact 3
Crackers have holes named ‘dock holes’, that allow the steam to escape through it while baking so that these holes prevent the biscuits from damage.

Frequently Asked Questions

Disclaimer: The information in this page is mr_crunchy’s perspective and is fully for information purpose only, not for any nutrition or doctor’s advice. Mr_crunchy completely recommend you to consult a nutritionist or a doctor.


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