Everything about Oreo Cadbury Dipped | Review
Hello cuppycakes?? How is it going?? Today your mr_crunchy is here with a different product. Know what, I today accompanied mom for shopping and I was amazed to see this different product from Oreo. And haha!! This is a valentine’s day special edition and specially designed for couples. Well we all love Oreo, what’s new with this Cadbury dipped? How does it really taste? Do you want to know just read with me.
Table of Contents
Table of Contents
Wanna Know About The Brand?
Wanna Know About The Brand?
Brand Name |
|---|
 |
Oreo | ||
|---|---|---|
Launched | 1912 | |
Headquarters | New Jersey, USA | |
Area Served | 100+ countries | |
Website | www.oreo.com | |
Parent Company |
|---|
 |
National Biscuit Company (NABISCO) | ||
|---|---|---|
Founded
| 1898 | |
Headquarters | New Jersey, USA | |
Area Served | – | |
Website | www.mondelezinternational.com | |
Parent Group |
|---|
 |
Mondelēz International, Inc. | ||
|---|---|---|
Founded
| 2012 | |
Headquarters | Chicago, Illinois, USA | |
Area Served | 150+ countries | |
Website | www.mondelezinternational.com | |
Basic Overview
Celebrate your chocolatey crunchy love story with Oreo Cadbury Dipped | |
|---|---|
Category | Bakery Products |
Sub category | Fine bakery wares – Coated sandwich biscuit |
Type | Vegetarian |
Flavour | Chocolate |
Shelf Life | 9 months |
Net Quantity | 150 g |
MRP | Rs. 60 |
FSSAI License Information | |
|---|---|
Parent unit | 10014022002711 |
Manufacturing Unit 1 | 10012043000056 |
Important Images on the Pack
The logo of the Oreo brand is illustrated a little larger to grab people’s attention. It is printed with white colour fonts on a blue coloured background, it is eye-catching. Isn’t it? The Cadbury logo is printed above the Oreo logo.
Yummm!! Look at that liquid chocolate pouring on the biscuit. I am excited to open the pack already. Two biscuits are demonstrated, one full biscuit with the chocolate liquid flowing over it and the second is half bitten representing the inner part of the biscuit. They seem very delicious while looking. Are you not interested about the ingredients used to make these biscuits?
The Oreo biscuit is dipped in chocolate to have chocolate coating. So, this biscuit seems to be over chocolatey with the crème inside.
Hearts!! This Oreo Cadbury Dipped is a special edition of Mondelez to celebrate Valentine’s day. Hearts illustration describes it better. This is playful ritual to celebrate the spirit of love. Every love story has its own crunchy chocolately moments. Share those moments with Oreo Cadbury Dipped!!!
3x 3 pack!!! It means 3 small packs inside the big package and each small pack consists of 3 Oreo Cadbury Dipped biscuits. Let’s open the pack.
Unboxing Oreo Cadbury Dipped
Pack | Treat | |
|---|---|---|
Pack | Treat | |
|---|---|---|
Details on the Pack
a. Primary Packaging
b. Secondary Packaging
Taste Experience of Oreo Cadbury Dipped
I am sure so much process to do before tasting the dipped biscuit. I opened the cardboard pack first and found the individual packs. Aww, It’s good to know that there is a tear here indication on the small pack to open. The tearing way is smooth and easy. At last I can sense the dipped biscuits.
Aww!! Such a pleasant fragrance of chocolate. Yes, the smell is from the outer layer as it is covered with chocolate. Ah!! I could also whiff the smell of Oreo biscuits.
OK!! Now let’s see how it looks. The biscuit is circle shaped and chocolate brown in colour. Chocolate is covered over the biscuit. Ok, now I am breaking the biscuit into two. The Oreo biscuit looks black in colour. The crème is stuffed between the biscuits.
Aww!! This chocolate enrobed is slightly sticky. The biscuits are brittle and hard while breaking. Yeah! the vanilla crème is velvety and sticks to the fingers.
At first, I could sense the taste of the chocolate. After the chocolate layer, it is the biscuits. The biscuits are brittle and the taste of the biscuit makes me want to eat more, while crunching the whole biscuit gives a heavenly taste. The vanilla crème gives a rich taste. The taste varies when compared to normal Oreo.
After eating, I could sense the sweeter feel in my tongue. The chocolate covering feels longer in the mouth. There is a sense of chocolate in the throat for a few seconds.
Oreo Cadbury Dipped’s Ingredients
Sandwich Biscuit
Amount added : 60 %
Sandwich biscuit is made up of two parts.
- Crème
- Biscuit
The ingredients for crème and biscuit are explained separately. The ingredients are guessed from the listed ingredients of sandwich biscuit and is completely on mr_crunchy perspective.
1. Crème
These are ingredients used for making crème.
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 gives the sweetness, structure and texture to the crème.
The oil type or the fat is not mentioned and so the process cannot be defined, since the processing methods varies according to the type of oil.
Source : Industry
How : The edible vegetable fat is made by blending of multiple fatty acids. The resultant fat should meet certain standards to be called as edible vegetable fat.
Why : Edible vegetable fat gives the creaminess and smooth texture to the crème.
- INS 322
Name : Soy Lecithin
Source : Soybeans
How : Soybeans are used to produce soybean oil. During this production, soy lecithin is obtained as a by-product (or side product).
Why : Soybeans are added to hold the ingredients together and thus improving the quality of the crème.
- Artificial Flavouring Substances
Flavour : Vanillin
Source : Industry
How : Artificial flavours do not resemble any chemical structure in nature but completely made in industry or laboratory in a new chemical structure.
Why : Artificial flavouring substances are added to impart the flavour to the crème. Thus improving the taste and aroma of the crème.
2. Biscuit
The following ingredients are used to make the biscuits.
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 they are ground to produce refined wheat flour.
Why : Refined wheat flour forms the base ingredient which gives the structure and texture to 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 adds sweetness to the biscuit. It also provides colour and flavour to the biscuit by undergoing chemical reaction called caramelisation. The sugar also improves the texture of the biscuit.
Source : Palm oil
How : The palmolein oil is the liquid part of the palm oil. The palm oil usually contains nearly half saturated and half unsaturated oil where the unsaturated oil (liquid part) is separated by fractional distillation to obtain palmolein oil.
Why : Palmolein oil improves the brittleness of the biscuit and improves the texture quality. It also helps in the mixing and preparation of the dough for the biscuit.
Source : Sugarcane
How : From sugarcane, sugar is produced. The production process of sugar is already explained. The invert sugar is produced by heating sugar with water and acid (mostly citric acid). It results in a liquid syrup of sugar.
Why : Invert sugar gives sweetness and flavour to the biscuit. It improves colour and also the texture of the biscuit.
Amount added : 2.3 %
Source : Cocoa beans
How : Cocoa beans are fermented, dried, roasted, dehulled and ground to produce chocolate liquor. The obtained chocolate liquor has half of the finely ground cocoa solids and half of the cocoa butter. From which, cocoa solids are separated.
Why : Cocoa solids help in providing the brown colour and flavour to the biscuit.
- INS 500 (ii)
Name : Sodium Bicarbonate
Source : Industry
How : Sodium bicarbonate is produced when sodium carbonate reacts with carbon dioxide and water. Sodium bicarbonate is commonly known as baking soda.
Why : Sodium bicarbonate releases CO2 during baking which increases the volume of biscuit.
- INS 503 (ii)
Name : Ammonium Bicarbonate
Source : Industry
How : Ammonium bicarbonate is produced when ammonium reacts with water and carbon dioxide.
Why : Ammonium bicarbonate releases CO2 during baking which increases the volume of biscuit.
Source : Sea water
How : Salt is produced by evaporation of seawater under sunlight. Then the salt is purified and refined in industry.
Why : Salt helps in enhancing the overall flavour of the biscuit. It also acts as a preservative agent.
- INS 322
Name : Soy Lecithin
Source : Soybeans
How : Soybeans are used to produce soybean oil. During this production, soy lecithin is formed as a by-product (or side product).
Why : Soybeans help in holding ingredients together. Thus improving the quality of the biscuit.
- Natural Flavouring Substances
Flavour : Not mentioned
Source : Nature
How : Natural flavouring substances are produced by various methods; we can’t define the process because there is no mention of what particular flavour is added.
Why : Natural flavouring substances impart flavour to the biscuit.
- Nature Identical Flavouring Substances
Flavour : Not mentioned
Source : Industry
How : Nature identical flavouring substances resemble the flavour available in nature but completely made in industry or laboratory.
Why : Natural identical flavourings are added to impart flavour and taste to the biscuit.
- Artificial Flavouring Substances
Flavour : Vanillin
Source : Industry
How : Artificial flavours do not resemble any chemical structure in nature but completely made in industry or laboratory in a new chemical structure.
Why : Artificial flavouring substances are added to impart the flavour to the biscuit. Thus improving the taste and aroma of the biscuit.
Choco-Coating
Amount added : 40 %
The following ingredients are used to make choco-coating.
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 gives sweetness and structure to the choco-coating.
The oil type or the fat is not mentioned and so the process cannot be defined, since the processing methods varies according to the type of oil.
Source : Industry
How : Hydrogenation is the method of passing hydrogen gas through the liquid oil in the presence of catalyst at certain temperature and pressure. It results in the desired consistency of the oil, mostly semi solid form.
Why : Hydrogenated vegetable fat gives creaminess to choco-coating. It is used instead of cocoa butter.
Amount added : 6%
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 give the richness and flavour to the choco-coating.
Amount added : 3%
Source : Cocoa beans
How : Cocoa beans are fermented, dried, roasted, dehulled and ground to produce chocolate liquor. The obtained chocolate liquor has half of the finely ground cocoa solids and half of the cocoa butter. From which, cocoa solids are separated.
Why : Cocoa solids imparts brown colour and chocolate flavour to the chocolate coating.
- INS 442
Name: Ammonium Phosphatides
Source : Industry
How : Glycerol and hydrogenated rapeseed oil react together under certain conditions, the reacted mixture (resultant) obtained is further allowed to react with phosphorus pentoxide, which leads to the formation of phosphatidic acid. The phosphatidic acid obtained is then allowed to react with ammonia and by filtration, ammonium phosphatides are formed.
Why : Ammonium phosphatides helps to keep the ingredients bind together and also to increase the flow rate during production i.e. it reduces viscosity of chocolate.
- INS 476
Name : PGPR - Polyglycerol Polyricinoleate
Source : Polyglycerol and Castor oil
How : Castor oil is hydrolyzed and allowed to react with polyglycerol (produced by dehydration of glycerol). Both the compounds react together and undergo interesterification in order to form 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 easily in the moulding. PGPR also helps in releasing air bubbles (if formed in the chocolate) and prevents blooming of the chocolate.
- Artificial Flavouring Substances
Flavour : Caramel and Vanillin
Source : Industry
How : Artificial flavours do not resemble any chemical structure in nature but completely made in industry or laboratory in a new chemical structure.
Why : Artificial flavouring substances are added to impart the flavour to the choco-coating.
Nutritional Information - Per Pack/Per Serve
Energy | Carbs | Protein | Fat |
|---|
Per pack = 150 g (9 Biscuits)
753 kcal |
104.25 g | 417 kcal |
6.15 g | 24.6 kcal |
34.5 g | 310.5 kcal |
Per serve = 16.67 g (1 Biscuit)
83.68 kcal |
11.59 g | 46.36 kcal |
0.68 g | 2.72 kcal |
3.83 g | 34.47 kcal |
Health Check
Complex Carbohydrates | ||
Low Sugar | ||
Low Saturated Fat | ||
Low Sodium | ||
Cholesterol Free | Not mentioned | |
Trans fat Free* | ||
Caffeine Free | ||
*Note
*Why cholesterol is given as not mentioned?
The cholesterol value is not mentioned on the nutritional list of Oreo Cadbury Dipped. But, having a look at the ingredients list there is a mention about the usage of milk solids, which contains cholesterol obviously. 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]
*Why is it a trans fat free product?
As per FSSAI (Advertising and Claims, 2018) regulations[2], a product can be claimed as trans fat free, if the product contains less than 0.2 g of trans fat per 100 g of product.
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 Oreo Cadbury Dipped is a vegetarian product. Mentioned on the primary packaging (back side) and secondary packaging (bottom side).
Ingredients
The multiple sources used in the production of these biscuits are listed. Mentioned on the primary packaging (back side) and secondary packaging (bottom side).
Nutritional Information
The nutrients present in Oreo Cadbury Dipped biscuits are listed. Mentioned on the primary packaging (back side) and secondary packaging (bottom side).
Per Serve
This is the recommended per serve value on the pack. Mentioned on the primary packaging (front side) and secondary packaging (front side).
Must See
The info which needs the most concern. Mentioned on the primary packaging (back side) and secondary packaging (bottom side).
Manufacturing/Packed Date
The date on which this particular product is packed. Mentioned on the primary packaging (back side) and secondary packaging (right side).
Best Before/Expiry Date
For the best experience of these biscuits, consume it before the given date. Mentioned on the primary packaging (back side) and secondary packaging (right side).
Ingredients to Know Before Buying
Oreo Cadbury Dipped biscuits consist of about 71.85 g of sugar in 150 g whole pack. If you are concerned about sugar intake in your diet, this is a valuable info.
Hydrogenated vegetable oils are highly processed oils that can have trans fat in them. This trans fat can increase LDL cholesterol level and also reduces the HDL cholesterol. FSSAI and WHO recommends [3] not to take more than 1% of energy of your daily calories from trans fat. It is roughly about 2 grams (2000 calories diet). The 150 g of Oreo Cadbury Dipped pack contains 0.3 g of trans fat.
Warnings on Oreo Cadbury Dipped Pack
Contains | Why? |
|---|---|
Wheat | Wheat Allergy |
Wheat Intolerance | |
Gluten Intolerance | |
Milk | Milk Lactose Intolerance |
Milk Protein Allergy |
Extra | Why? |
|---|---|
Soya | Soya Allergy |
Oreo Cadbury Dipped’s Packaging
This primary packaging is shiny and it has different colours. It gives luxurious look and tempts us to buy. The 3 individual packs inside is shown in picture. In every pack, there are 3 biscuits. The material used for this primary packaging is not mentioned. Silver packaging might be used which prevents biscuits from sticking inside the pack.
This secondary pack is designed in different attractable colours. The material used for secondary packaging is not mentioned. But it looks like a paper based package. It might be made from medium hard paper material. The packaging material is made by recycled papers, the multiple papers are combined and finally it is made.
The illustration of the 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 Oreo Cadbury Dipped
Cadbury Dipped!! So is it dipped in Cadbury (dairy milk)?? Haha!! Yes, but no!
Well, we sub-consciously think that the chocolate used for coating is from Dairy Milk. Is it mentioned in such a way? A big no! It is given that the cookie is Cadbury dipped, meaning Oreo biscuit is dipped in a chocolate made from Cadbury. So, it is obvious that we made the wrong conclusion.
Added, I made some research to know whether there is possibility of adding Dairy Milk chocolate. But I found that the amount of cocoa solids and milk solids used in choco-coating is lower compared to the level in Dairy Milk chocolate. Also, cocoa butter is not used here and is replaced by hydrogenated vegetable fat. And a big Yes, if you ask whether the taste may differ? Glad you got it.
Other Breakdowns in Oreo Cadbury Dipped
Cadbury or Oreo? Which is the brand?
Cadbury and Oreo are sub brands of Mondelēz. In the other countries (other than India), Oreo is a separate brand. In India, Oreo biscuits are introduced under the brand name Cadbury to boost the sales and for easy marketing i.e. Cadbury Oreo.
Ever noticed a white layer on choco-coated biscuits, is it fit for consumption?
We actually consume chocolates So, is it the same with choco-coated biscuits? Yes! When the choco-coated biscuit is exposed to high moisture, water draws the sugar(inside) to the surface of the chocolate. So sugar content in the chocolate crystallizes and white layer is formed. It is not harmful to health. Also, when the choco-coated biscuit is exposed to high temperature, the fat crystals present breaks down and it moves to the surface of the choco-coating. This causes white layer.
Hydrogenated vegetable fat and Edible vegetable fat!! We see this in all ingredients list. Right! So what is the difference? Here you go.
The hydrogenated vegetable fat is made by passing hydrogen into oil at certain temperature and pressure in the presence of a catalyst. On the other hand, edible vegetable fat is made by mixing multiple fatty acids. Hydrogenation does not involve in the processing of edible vegetable fat or oils mixed to make edible vegetable fat. This is the difference between these two type of fats. Hope it clears the confusion.
Where & How to Store Oreo Cadbury Dipped?
Before Opening the Pack
Expectation Vs Reality
APPEARANCE |
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TOTAL POSTS
107
PER SERVE |
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Some Interesting Facts Before You Leave
Frequently Asked Questions
Yes. The Oreo biscuits. But the only difference is the amount of cocoa solids added.
9 biscuits.
Only one biscuit at a time.
No. It contains milk solids.
Yes. They are wheat and milk.
As calculated from the total amount, single cookie price is Rs. 7.
About 40% of choco covering is present in the treat.
No. As comparing the ingredients of Dairy Milk chocolate and choco coating of Oreo Cadbury Dipped biscuit, the ingredients are not same. So it is clear, Cadbury Dairy Milk chocolate is not coated over Oreo biscuits.
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.
