Everything about Dairy Milk Silk Oreo | Review
We already knew about the different varieties of Dairy Milk, but Dairy Milk silk is special for all chocolate lovers. It is not the ordinary Dairy Milk given some upgrade to this silk version. Oreo is added in this Dairy milk silk version. This combination attracts adults to buy the product and so Dairy Milk has become famous between kids and adults. The Dairy Milk being shared to their loved ones has different meanings: love, caring, affection, friendship etc..
Now Let’s Crunch this Silk Oreo.
Why people love Dairy Milk Silk Oreo?
Everyone likes Dairy Milk and Oreo because of their softer, crunchier and yummy taste. When these two credits combine, who will miss the delicious silky chocolate flavour and the crunchy Oreo cookies?.
Table of Contents
Wanna Know About The Brand?
Wanna Know About The Brand?
Brand Name |
|---|
 |
Dairy Milk Silk | ||
|---|---|---|
Launched | 2010 | |
Headquarters | Uxbridge, United Kingdom | |
Area Served | – | |
Website | www.cadbury
gifting.in | |
Parent Company |
|---|
 |
Cadbury | ||
|---|---|---|
Founded
| 1824 | |
Headquarters | Uxbridge, United Kingdom | |
Area Served | 40+ Countries | |
Website | www.cadbury.
co.uk | |
Parent Group |
|---|
 |
Mondelēz International, Inc | ||
|---|---|---|
Founded
| 2012 | |
Headquarters | Chicago, Illinois, US | |
Area Served | 150+ Countries | |
Website | www.monde
lezinter
national.com | |
Basic Overview
Silk now with a crunch | |
|---|---|
Category | Confectionery |
Sub category | Milk chocolate with vanilla flavoured filling biscuit pieces |
Type | Vegetarian |
Flavour | Oreo |
Shelf Life | 12 months |
Net Quantity | 60 g |
MRP | Rs. 80 |
FSSAI License Information | |
|---|---|
Parent unit | 10014022002711 |
Manufacturing Unit 1 | 10012022001014 |
Important Images on the Pack
The illustration of the pack is Dairy Milk Silk logo. The Silk logo is designed like a stylish font in golden colour and it gives a shiny effect. Simply this resembles premium.
Also, the ‘Oreo’ brand logo is illustrated there to show that Dairy Milk Silk Oreo is a combination of 2 premium brands. Here, Oreo is the variant.
The treat which is present inside the pack is illustrated. The moulded chocolate looks swirling below, a cube of chocolate floating on the top with vanilla cream and Oreo are visible inside. So, we think that this is the treat which is present inside the pack. Below the chocolate the Oreo biscuits which are added to the treat are shown.
Unboxing Dairy Milk Silk Oreo
Pack | Treat | |
|---|---|---|
Pack | Treat | |
|---|---|---|
Details on the Pack
a. Primary Packaging
b. Secondary Packaging
c. Tertiary Packaging
Taste Experience of Dairy Milk Silk Oreo
Firstly, on opening the pack we can’t experience the smell we want to. But on deep inhaling, this Silk gives the real chocolatey feel to us. We can’t find the Oreo aroma in the pack because it is totally covered by a chocolate layer. Taking out a cube and inhaling the chocolate gives the mild Oreo aroma.
In visual attempt, the chocolate is rectangle in shape and brown in colour. It contains 12 individual bars. In each bar, the top layer contains Cadbury logo and it melts at room temperature quickly.
The chocolate melts quickly and on touching, fingers goes through the layer and chocolate sticks to the fingers. At that time, we feel the crushed biscuits which are present inside. Those parts look hard and rough. The vanilla layer gives some waxy feel while touching.
We can feel the chocolatey feel in lips, after biting the Dairy Milk besides it also gives a crunchier feel due to the presence of the Oreo biscuit present inside. The chocolate gives the sweeter feel quickly in the tongue and the sugary sense is felt in the mouth. Addition of the Oreo biscuit makes it sweeter and crunchier.
Waxy, moist and grainy mouthfeel is observed. More sweetness stays in the tongue and throat for a few minutes. The chocolate feel is long lasting in the tongue; some of the crunched Oreo pieces got struck in teeth gaps.
Dairy Milk Silk Oreo’s Ingredients
The Dairy Milk Silk Oreo consists of two parts, of which centre filling is made of other two parts, they are as follows:
1.Milk Chocolate
2. Centre
1. Milk Chocolate
Amount Added : 53 %
The following ingredients are used to make milk chocolate:
Source : Sugarcane
How : From sugarcane, the juice is extracted, heated, filtered and purified. The extracted juice is then crystallized to produce sugar.
Why : Sugar provides sweetness and structure to the Dairy Milk Silk Oreo. It acts as a base ingredient where other ingredients are added.
Amount Added : 13 %
Source : Milk
How : Milk solids is 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 milk solids.
Why : Milk solids gives rich mouthfeel, taste and flavour to the milk chocolate in Dairy Milk Silk Oreo.
Source : Cocoa Beans
How : The cocoa beans are fermented and dried. It is then roasted, grounded and heated to produce the chocolate liquid. The chocolate liquid contains half finely grounded cocoa solids and half cocoa butter. It is filtered to get cocoa butter.
Why : Cocoa butter gives the creaminess, melting mouthfeel and richness to the milk chocolate in Dairy Milk Silk Oreo.
Source : Cocoa Beans
How : Cocoa beans are fermented, dried, roasted and grounded to produce chocolate liquor. It has half finely ground cocoa solids and half cocoa butter. The half cocoa butter is separated to obtain cocoa solids.
Why : Cocoa solids help in providing the chocolate colour and flavour to the milk chocolate in Dairy Milk Silk Oreo.
- INS 442
Name : Ammonium Phosphatides
Source : Ammonia
How : Glycerol and hydrogenated rapeseed oil react together under certain conditions and the reacted mixture is further allowed to react with phosphorus pentoxide which then leads to the formation of phosphatidic acid. The Phosphatidic acid is then allowed to react with ammonia and by filtration ammonium phosphatides are formed.
Why : Ammonium phosphatides help to keep the ingredients bound together and increase the flow rate during production i.e. it reduces viscosity of milk chocolate in Dairy Milk Silk Oreo.
- INS 476
Name : Polyglycerol Polyricinoleate (PGPR)
Source : Polyglycerol and Castor Oil.
How : Castor oil is hydrolyzed and made to react with polyglycerol which is produced by dehydration of glycerol. Both compounds react together to undergo interesterification in order to form a polyglycerol ester i.e. PGPR.
Why : PGPR helps in holding all ingredients together as well to reduce the viscosity of chocolate i.e. it helps the liquid chocolate to get filled in the molding. It also helps in releasing air bubbles (if formed in the chocolate) and prevents blooming (white surface formation) of the milk chocolate in Dairy Milk Silk Oreo.
- Natural Flavouring Substances
Flavour : Not mentioned
Source : Nature
How : Natural flavourings are produced by multiple extraction methods. Mostly solvent extraction is used.
Why : Flavours impart flavour to the milk chocolate. It also improves the aroma and taste of Dairy Milk Silk Oreo.
- Nature Identical Flavouring Substances
Flavour : Not mentioned
Source : Laboratory
How : Nature Identical flavouring chemical structure resembles the chemical structure of the ‘Natural flavour’ such as a fruit but made in a laboratory.
Why : Nature Identical flavouring imparts flavour to the milk chocolate which are lost during the processing, it also improves the aroma and taste.
2. Centre
Amount Added : 47 %
The centre consists of two parts.
a. Biscuit
b. Cream
Let us now look into the biscuit followed by the cream.. The biscuit and cream together forms the centre filling of Dairy Milk Silk Oreo.
a. Biscuit
Amount Added : 14 %
Source : Wheat Grain
How : Refined wheat flour is also called Maida. It is sourced from wheat grain. The endosperm part (white starchy) of the wheat grain is separated by milling and then ground to produce Maida.
Why : Maida is the base ingredient and some other ingredients are added and made into the dough for the biscuit. It gives structure to the Oreo biscuit in Dairy Milk Silk Oreo.
Source : Sugarcane
How : From sugarcane, the juice is extracted, heated, filtered and purified. The extracted juice is then crystallized to produce sugar.
Why : Sugar gives the texture and sweetness to the biscuit. It also helps in the colour formation of the biscuit by undergoing a chemical reaction (caramelization).
Source : Palm Fruit
How : The palm fruit is the source for palm oil which contains the equal proposition of saturated and half unsaturated fats, where the unsaturated is the liquid part of the oil. The palm oil is subjected to the fractional distillation where the unsaturated and saturated fats are separated and the resultant liquid part (unsaturated oil) of the oil is called Palmolein.
Why : Palmolein oil helps in the binding of ingredients and dispersion of the individual ingredients to make biscuit. The crispiness and the texture are improved by Palmolein oil.
Source : Sugarcane
How : Invert sugar is produced by heating sugar with water and citric acid which results in formation of invert sugar syrup. It is much sweeter than the sugar.
Why : Invert sugar has many roles in the biscuit apart from giving sweetness. It provides flavour, colour and texture. It also helps in preservation of the biscuit in Dairy Milk Silk Oreo.
Source : Cocoa Beans
How : Cocoa beans are fermented, dried, roasted and grounded to produce chocolate liquor. It has half finely ground cocoa solids and half cocoa butter. The half cocoa butter is separated to obtain cocoa solids.
Why : Cocoa solids are added to impart chocolate flavour and dark brown colour to the biscuit in Dairy Milk Silk Oreo.
- 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 in Dairy Milk Silk Oreo.
- INS 503 (ii)
Name : Ammonium Bicarbonate
Source : Industry
How : Ammonium bicarbonate is produced by the reaction of ammonia with water and then with carbon dioxide.
Why : Ammonium bicarbonate also releases CO2 during baking which increases the volume of the biscuit in Dairy Milk Silk Oreo.
Source : Seawater
How : Salt is produced by evaporating the seawater under sunlight. The obtained salt is then processed to remove impurities.
Why : Salt is added to enhance the overall flavour, thus improving the sensory properties. It also masks the over sweetness of the biscuit in Dairy Milk Silk Oreo.
INS 322
Name : Soy Lecithin
Source : Soya Beans
How : Soybeans are used to produce soybean oil. During this production, soy lecithin is obtained as a secondary product of soybean oil production.
Why : Soy lecithin helps to mix and hold all ingredients together. It improves the quality of the Dairy Milk Silk Oreo.
Artificial Flavouring Substances
Flavour : Vanilla
Source : Industry.
How : Artificial flavouring substances have chemical structure which do not resemble the chemical structure to any of the ‘Natural flavour’ that exist in nature and is completely made in the laboratory.
Why : Artificial flavouring substances impart flavour that helps in improving the aroma and taste of the Dairy Milk Silk Oreo.
b. Cream
Amount Added : 33 %
Now let us look into the ingredients used for making the cream in the Dairy Milk Silk Oreo.
Source : Not mentioned
How : The oil type or the fat is not mentioned. So the process can’t be defined as the processing methods vary according to the type of oil and the source is not mentioned. This is hydrogenated oil, where hydrogen gas is allowed to pass through the oil to change the consistency of the oil.
Why : Edible vegetable fat gives creaminess and enhances melting of cream. It is used as the cocoa butter replacer in the cream of Dairy Milk Silk Oreo.
Source : Sugarcane
How : From sugarcane, the juice is extracted, heated, filtered and purified. The extracted juice is then crystallized to produce sugar.
Why : Sugar gives structure to the cream. It also adds sweetness and volume to the cream.
Source : Milk
How : Milk solids is 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 milk solids.
Why : Milk solids give improvement in texture, a little richness and flavour to the cream.
INS 442
Name : Ammonium Phosphatides
Source : Ammonia
How: Glycerol and hydrogenated rapeseed oil react together under certain conditions and the reacted mixture is allowed to react with phosphorus pentoxide which leads to the formation of phosphatidic acid. This is then allowed to react with ammonia and by filtration ammonium phosphatides are formed.
Why: Ammonium phosphatides hold the ingredients together and also increase the flow rate during production i.e. it reduces viscosity of cream in Dairy Milk Silk Oreo.
Artificial Flavouring Substances
Flavour : Vanilla
Source : Industry
How : Artificial flavouring substances have chemical structure which do not resemble the chemical structure to any of the ‘Natural flavour’ that exist in nature and is completely made in the laboratory.
Why : They impart flavour to the cream which are lost during the processing and thus improving the aroma and taste of the Dairy Milk Silk Oreo.
Nutritional Information - Per Pack/Per Serve
Energy | Carbs | Protein | Fat |
|---|
Per pack = 60 g (12 pieces)
333.6 kcal |
33.72 g | 134.88 kcal |
3.72 g | 14.88 kcal |
20.94 g | 188.46 kcal |
Per serve = 20 g (4 Pieces)
111.2 kcal |
11.24 g | 44.96 kcal |
1.24 g | 4.96 kcal |
6.98 g | 62.82 kcal |
Health Check
Complex Carbohydrates | ||
Low Sugar | ||
Low Saturated Fat | ||
Low Sodium | ||
Cholesterol Free* | Not mentioned | |
Trans fat Free | ||
Caffeine Free | ||
*Note
Why is cholesterol given as not mentioned?
The cholesterol value is not mentioned on the nutritional list of Dairy Milk Silk Oreo. The value of cholesterol is not mandatory to be listed in the Nutritional table as per Food Safety and Standards (Packaging and Labelling) regulations, 2011.[1]
Dietary Check
Vegan | ||
Vegetarian | ||
Non-Vegetarian | ||
Keto-Friendly | ||
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 Dairy Milk Silk Oreo is a vegetarian product. It is mentioned on the back side.
Ingredients
The multiple sources used in the production of Dairy Milk Silk Oreo are listed. It is mentioned on the back side.
Nutritional Information
The Nutrients present in the Dairy Milk Silk Oreo are listed and it is mentioned on the back side.
Per Serve
This is the recommended per serve value on the pack. It is mentioned on the front side.
Must See
The info which needs the most concern. It is mentioned on the right side.
Manufacturing/Packed Date
The date on which this Dairy Milk Silk Oreo was packed. Mentioned on the sleeve.
Best Before/Expiry Date
For the best experience of the Dairy Milk Silk Oreo, consume it before the given date.It is mentioned on the back side.
Ingredients to Know Before Buying
A 60 g Dairy Milk Silk Oreo contains about 29.04 grams of sugar. For sugar concerned people, this is valuable info for consideration.
Warnings on Dairy Milk Silk Oreo Pack
Contains | Why? |
|---|---|
Wheat | Wheat Allergy |
Wheat Intolerance | |
Gluten Intolerance | |
Milk | Milk Lactose Intolerance |
Milk Protein Allergy |
Extra | Why? |
|---|---|
Soya | Soya Allergy |
Dairy Milk Silk Oreo’s Packaging
The primary packaging looks like made up of golden coloured aluminum foil, which is folded properly around the treat. The recycle number is not mentioned on the pack which denotes the material used for packaging. The reason is inexpensive and oils from the chocolate won’t bleed through the packaging. It reflects radiant heat. It also prevents moisture and odour from getting into the chocolate.
The recycle number is not mentioned on the pack which denotes the material used for packaging. The secondary packaging is just a thin paper with a silk logo printed on all sides. It covers the entire primary packaging.
Here also, the recycle number is not mentioned. But, the tertiary packaging is made up of plastic. This packing keeps the chocolate fresh for longer shelf life, protects it from moisture,. and does not allow the aroma letting outside. It is designed with colourful illustrations to attract the customer.
Claims on Dairy Milk Silk Oreo
No claims.
Other Breakdowns in Dairy Milk Silk Oreo
Silk
Okay! What does silk and Soft as real Silk mean ?
Yeah, the soft/smoothness of the chocolate is compared to the Silk which is used in the fabrics.
So how does the Dairy Milk Silk Oreo get its silkiness?
The silkiness or the soft/smoothness is given by the fat content. In Dairy Milk Silk Oreo chocolate, only cocoa butter is used and no other replacers for cocoa butter is used. This makes the Dairy Milk Silk Oreo soft and silky smooth on touching and consuming it.
What is the filling made of?
As we can see the ingredients list, the centre filling used here is about 47 % with 14 % of biscuits and remaining 33 % cream. The cream is made up of edible vegetable fat and not cocoa butter. The filling is made up of simple ingredients such as sugar, edible fat, milk solids and emulsifiers.
This is the reason behind the higher amount of fat in the product. The centre filling is made up of mostly fat, little sugar and a very little amount of milk solids along with emulsifiers to hold the ingredients together.
Whitish Layered Chocolate
Why is whitish layered chocolate fit to consume?
When we see a whitish layer on the food, it normally means the food is bad. But it is different with chocolate products. When the product is exposed to high moisture, water draws the sugar to the surface of the chocolate. The sugar content in the chocolate crystallizes. It creates white layer on the product. It is not harmful to health. So the product is fit to consume. When the product is exposed to high temperature, the fat crystal in the product breaks down and it moves to the surface of the product. This causes white layer. It is not harmful to health. The product is fit to consume.
Where & How to Store Dairy Milk Silk Oreo?
Before Opening the Pack
Expectation Vs Reality
APPEARANCE |
|---|
PER SERVE |
|---|
Some Interesting Facts Before You Leave
Frequently Asked Questions
Milk and Wheat
It shouldn’t be stored above 25˚C; it is printed on the pack.
Yes, vanilla flavour is added in this treat.
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.
