Everything about Britannia Toastea | Review

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.