Everything about Britannia Toastea | Review
Everything about Britannia Toastea | Review

Everything about Britannia Toastea | Review

Calm and still, setting sun, clinking catcher a beautiful evening. Ahh!! Perfect climate for a tea. Oh! Oh! Not just tea. We shall also try some rusks along with the tea. I have Britannia Toastea rusks. Mmm!! Mom’s tea always tastes heaven. Hey!! Wait why don’t we enjoy this evening fact finding too. Yay!! If you are interested join mr_crunchy while having your tea.

Why people love Britannia Toastea?

Britannia Toastea is trans fat free product. Britannia Toastea Premium Bake Rusks are tasty when consumed with hot tea. With right amount of sweetness, wheat goodness and elachi flavour, it becomes favourite with hot tea.

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

Toastea Time Ho Jaaye
Bakery Products
Sub category
Bread and ordinary bakery products – Rusk
Shelf Life
4 months
Net Quantity
72 g
Rs. 10
FSSAI License Information
Manufacturing Unit 1
Manufacturing Unit 2
Manufacturing Unit 3
Manufacturing Unit 4
Manufacturing Unit 5
Manufacturing Unit 6
Manufacturing Unit 7
Manufacturing Unit 8
Manufacturing Unit 9
Manufacturing Unit 10

Important Images on the Pack

The brand logo, Toastea is illustrated. Oh! Look there’s a cup of tea below letter ‘S’ and the letter ‘S’ looks like the steam coming out of hot tea. It attracts and captures consumer attention.

This is the serving suggestion recommended on the pack. A hot cup of tea and the rusk. This illustration means these rusks are specially made for tea snack.

Toast and Tea!!! Usually rusks are hard to eat. Yes. When you consume rusks dipped into a hot tea, it is crispy and crunchy. Yes, it seems to be an ultimate pair. The taste combo is so good it makes you eat more than you want to.

0 % trans fat and wheat goodness are claimed. What is trans fat?  To know more, read claims and breakdown section.

14 % Extra!! The original weight of this pack is 63 g. This extra 14 % adds 9 g to this pack. So total new weight is 72 g.

The other two variants of Britannia Toastea are illustrated and they are Toastea Milk Rusk and Toastea Multigrain Rusk.

Unboxing Britannia Toastea

Details on the Pack

Primary Packaging

Taste Experience of Britannia Toastea

When opening the pack, I could sense elachi. Well, not everybody likes elachi smell. I could also sense a baked aroma.

The rusks are rectangular in shape. Brownish layer outside, inside it is of mild white colour.

When touching the treat, it is slightly rough on the top and bottom. The rusks are hard and dry, it is slightly hard to break with fingers. When breaking it into two halves, the inner part is of white colour and some baked particles fallout from the rusk.

Have you eaten rusk without dipping in tea?? Without dipping, the taste differs. It delivers the crunchy sound and it feels dry in tongue. It also delivers the slight sweet taste. Additionaly, a taste is felt. But I could not tell what taste it is. When consumed with tea it gives the sweet taste along with elachi taste. And easy to consume and feels good. Yummy!!

Slight sweet taste is felt for few minutes.

Britannia Toastea’s Ingredients

Amount Added : 73 %
Source : Wheat grain
How : The wheat bran is separated from wheat grain. Then the 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 (maida).
Why : Refined wheat flour gives structure to the rusk. It is the base ingredient to which other ingredients are added for making the dough, it is then processed to make the Toastea.

Source : Sugarcane
How : From sugarcane, the juice is extracted, purified and filtered. Then it undergoes the process of crystallization to produce sugar.
Why : Sugar gives sweetness and also provides colour to the rusk by turning brown during the baking process. It also adds mild caramel flavour to the Toastea.


Source : Palm fruit
How : Edible vegetable oil used here is palm oil. Palm oil is produced by oil extraction 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 helps in providing crispness and also improves the texture of the rusk.

Source : Wheat grain
How : Sooji is also called as rava which is made from wheat by milling process. The wheat grain passes through the rollers where the bran and germ are removed. The endosperm part is broken into coarse particles and is sieved to obtain sooji.
Why : Sooji helps in increasing the crispness of the rusk.

Source : Industry
How : Yeast is allowed to multiply in sugar solutions and then multiple steps are followed to separate yeast from the solution.
Why : Yeast is a microbe which helps in leavening (increase the volume) of the rusk. It releases carbon dioxide gas by fermenting the sugars added to the dough.

Source : Sugar
How : Sugar is produced from sugarcane. Then the invert syrup is produced by heating sugar with water and acid (mostly citric acid).
Why : Invert syrup helps in improving the texture, colour and flavour of the rusk.

Source : Sea water
How : Sea water is evaporated under sun light to produce salt. Iodised salt is produced by spraying the pottasium iodate or potassium iodide over the salt in the industries.
Why : Iodised salt acts as a flavour enhancer. It also acts as preservative and improves the shelf life of Toastea.

These improvers are added to improve the dough quality and so improving the final product (rusk) quality.

  • INS 1100 (i)

Name : Amylase
Source : Industry
How : Amylase is produced by bacterial fermentation of liquid substrates such as molasses and broth.
Why : Amylase accelerates the yeast fermentation and helps in dough expansion. During mixing, it is helpful by reducing the stickiness. It also helps in improving crumb texture and inhibits staling.

  • INS 1102

Name : Glucose Oxidase
Source : Industry
How : Glucose oxidase is produced by fermentation of glucose using fungi Aspergillus Niger.
Why : Glucose oxidase helps in strengthening the dough, dough handling and reduces the stickiness of dough. Thus, it yields a good quality rusk.

  • INS 1104

Name : Lipases
Source : Industry
How : Lipases is produced by fermentation of sugar and a lipid using fungi Aspergillus Niger.
Why : Lipases helps in holding ingredients together. It improves the quality of dough, thereby improving the quality of rusk.

Name : Cardamom Seeds & It’s oil

Source : Cardamom seeds
How : Cardamom seeds are dried and then it is ground to powder form. The oil is extracted by steam distillation method from cardamom seeds. Powdered cardamom and cardamom oil are used as spices.
Why : Cardamom seeds and it’s oil are added to give aroma and flavour to the rusk.

Source : Wheat grain
How : The bran (husk or outer layer) of wheat grain has fiber content. The wheat bran is ground to powder form to produce wheat fiber.
Why : Wheat fiber gives fiber content to the Toastea rusk. It is also used to improve the texture of the rusk.

  • INS 481 (i)

Name  : Sodium Stearoyl Lactate
Source : Plant source
How : Stearic acid is sourced from plant. Stearic acid reacts with lactic acid to produce sodium stearoyl lactate.
Why : Sodium stearoyl lactate is used to mix and hold ingredients together. It improves the quality of rusk. 

  • INS 471

Name : Mono and diglycerides of fatty acids
Source : Industry
How : Mono and diglycerides of fatty acids are produced when fatty acids reacts with glycerol.
Why : Mono and diglycerides of fatty acids helps in the better aeration, emulsion and helps in foam stabilization. This helps in increasing the volume.

  • INS 472 e

Name : Diacetyltartaric and fatty acid esters of glycerol
Source : Industry
How : Diacetyltartaric and fatty acid esters of glycerol (DATEM) can be produced by reacting acetic acid, tartaric acid, glycerol and fatty acids.
Why : Diacetyltartaric and fatty acid esters of glycerol acts as a dough conditioner which helps in the strengthening of dough. And so, it improves texture and strength of the rusk.

INS 300

Name : Ascorbic Acid
Source : Glucose
How : Ascorbic acid is produced by fermentation and oxidation of glucose using microbes.
Why : Ascorbic acid helps in dough formation and leavening of the dough. As an antioxitant, it prevents the spoilage of fat, thereby improving the shelf life.

Britannia Toastea ingredients our creation 1_1

Nutritional Information - Per Pack/Per Serve

6_nutritional our creation 1

Per pack = 72 g (8 Rusks)

313.92 kcal
58.32 g
233.28 kcal
6.48 g
25.92 kcal
6.12 g
55.08 kcal

Per serve* = 18 g (2 Rusks)

78.48 kcal
14.58 g
58.32 kcal
1.62 g
6.48 kcal
1.53 g
13.77 kcal

The per serve value is not provided in 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 Britannia Toastea. But, having a look at the ingredients list, there is a mention about the usage of 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].

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 Britannia Toastea is a vegetarian product. Mentioned on the front side.

Multiple sources used in the production of this Britannia Toastea rusks are listed. Mentioned on the back side.

Nutritional Information
The Nutrients present in these Britannia Toastea rusks 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 Toastea product is packed. Mentioned on the left side.

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

Ingredients to Know Before Buying

No ingredients to be considered.

Warnings on Britannia Toastea Pack

Britannia Toastea warnings
Wheat Allergy
Wheat Intolerance
Gluten Intolerance
Yeast Allergy

Britannia Toastea’s Packaging

This packaging is properly sealed on the sides and back side of the pack. The major advantage of packaging is that it doesn’t allow the aroma outside the pack. The pack prevents moisture content from outside. The recycling number is ‘7’ which is the ‘other’ category of packaging material. There are different polymers used in this packaging. Particularly, the material is not mentioned.

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 Britannia Toastea

Wheat goodness!!
Hmm. The wheat is good when it is taken in its whole form i.e. whole wheat flour. When whole wheat flour is used to make rusks, it can result in slow absorption (digestion) and result in steady increase in the blood glucose level.
Here, refined wheat flour is used which is highly processed. It can be quickly absorbed by our body and can increase our blood glucose levels easily. Thus, resulting in sudden spike of blood glucose level in blood. Yes, it provides quick energy as it is readily absorbed by our body.

Zero Transfat!! What is that? And what is trans fat at first?
Trans fat is not good for health. Trans fat occurs both in natural and processed forms. For example, trans fat is present naturally in cow’s milk (it is produced by the microbes in their body). But it is very low in amount and unintentionally comes to our diet. In industry, hydrogenated versions of oil are used which leave a byproduct called trans fat. It is the industry version of the trans fat. These hydrogenated oils are added to acquire the fat characteristics of butter or other highly priced oil at low cost, that can provide similar result in all aspects like organoleptic properties. In Britannia Toastea, nonhydrogenated version of oil is used which is free of trans fat.

Other Breakdowns in Britannia Toastea

Crisp crunchy Tea moments, how is it so crispy?
The rusk is really crispy. The sooji which is also called as rava, gives crispiness to the rusk.

What is a rusk?
The rusk is a double baked bread actually, the bread is made first and then bread is baked again by slicing the bread and arranging in a way such that they are baked uniformly. This is how the rusk is made.

Why does the sides look brown in colour and the middle looks mild white in colour?
The reason is, rusks are made from bread, which are in a loaf. This loaf has the brown colour to its outer surface because the sugar in the dough reacts with the heat during baking and undergoes mailard, caramelisation reaction. It gives brown colour. These breads are sliced and baked again. So the rusk gets the brown colour around the corners. It also looks a little bit brown in colour as the sides are exposed to heat during the second baking. Here two times, baking process is done.

How much fiber is added into the Rusk?
The fiber content added to the rusk is very less. The ingredient list is shown in the decreasing order as the amount added. Here, the wheat fiber amount added is similar to food additives such as an emulsifier and other additives which are usually added 0.5 – 1 g per 100 g.

Where & How to Store Britannia Toastea?

Before Opening the Pack

After Opening the Pack

Expectation Vs Reality


Some Interesting Facts Before You Leave

Fact 1
In 1892, Britannia was established in Kolkata, India with an investment of Rs. 295.
The Rusks originated from Persia around the 7th century.
Fact 3
Britannia became India’s first zero trans fat company by removing over 8500 tonnes of trans fats from products.

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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