Everything about Britannia 5050 Maska Chaska | Review

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 : Milk
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 : Industry
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 : Butter
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.