Everything about Little Hearts Classic | Review

Other name : Maida
Source : Wheat grain
How: The wheat bran is separated from wheat grain. The endosperm part i.e. Starchy white part of the wheat is ground to form the Maida flour.
Why : Refined wheat flour acts as a base ingredient in little hearts biscuit production.

Source : Sugarcane
How : The sugarcane is crushed and the juice is extracted. Then it is purified and crystallized.
Why : Sugar is used for adding sweetness in biscuit as well to sprinkle over the biscuit which is the speciality in little hearts. Sugar added in making biscuit also improves the color i.e. sugar turns to brown color by mailard reaction. Thus, helps in improving the texture too.

Source : Palm fruit
How : Oils can be produced either from palm fruit as well as the seeds inside. Palm oil is extracted from the palm fruit not from the palm seeds.
Why : Edible oils are used for shortening the dough i.e. to make the biscuit crispier.

As the name suggests, raising agents are used to increase the volume of the biscuit.

• INS 500 (ii)

Name : Sodium Bicarbonate
Source : Industry
How : Sodium bicarbonate is produced by reacting sodium carbonate with carbon dioxide and water.
Why : Sodium bicarbonate (E 500 (ii)) releases CO₂ during baking which increases the volume of the product.

• INS 503 (ii)

Name : Ammonium Bicarbonate
Source : Industry
How: Ammonium bicarbonate is produced by reacting ammonium with water and then with carbon dioxide.
Why: Ammonium bicarbonate (E 503 (ii)) releases CO₂ during baking which increases the volume of the product.

Source : Milk
How : Milk is made into milk solids by evaporating the water content present in it.
Why : Milk solids helps in enhancing flavour, colour and improving the texture of the biscuit.

Source : Industry
How : Iodised salt is produced by mixing sea salt with iodine.
Why : Iodised salt enhances the flavour profile of little hearts biscuits. Thus, it helps to rescue us from the bland taste of the biscuit.

Source : Industry
How : Yeast culture are allowed to grow and multiply in sugar solutions (usually molasses, by-product of sugar refining). Then the yeasts are recovered separately through multiple process.
Why : Yeast acts as raising agent i.e. it increases the volume of the biscuit.

• INS 322

Name : Soy Lecithin
Source : Soya beans
How : Soy lecithin is a by-product of soya bean oil production.
Why : Emulsifier holds all ingredients together and does not allow them to separate i.e. it remains the same while it is produced and while consuming.

As the name suggests, improver improves the quality of the Little Hearts biscuit.

• INS 1100

Name : Amylase
Source : Multiple Sources (Agro wastes mostly like wheat bran, rice bran, gram husk.. etc)
How : Amylase is produced by fermentation process using microorganism such as bacillus subtilis.
Why : Amylase helps in increasing dough strength, extensibility and dough texture. It also improves the fermentation process done by yeast.

• INS 1101 (i)

Name : Protease
Source : nutrient broth or molasses
How : Protease is produced fermentation process using microbes.
Why : Protease helps in increasing dough strength, extensibility and dough texture. It also helps in increasing the flavour and colour of the crust.