Everything about Oreo Choco Crème | Review
Hello everybody…. mr_crunchy here. Look what I am having. Its Oreo choco crème biscuit Twist!! Lick!! Dunk!! Oouchh!! Let me dunk it in milk and drink. Yesterday, Dad and I had a quarrel, because he did not play with me. I always wanted to spend time with him but he’s always busy. He should’ve probably seen me crying to mom. Dads are the best but a bit tricky right? He’s got my favourite Oreo biscuit to convince me. I actually thought not to eat it. But, I couldn’t restrict myself from having it. The biscuits are so tempting. Ok! Let me have one and pretend as if I didn’t. So that he’ll realize things and play with me from today. Come on let’s also continue examining alongside.
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.mondelez
international.com | |
Parent Group |
|---|
 |
Mondelēz International, Inc. | ||
|---|---|---|
Founded
| 2012 | |
Headquarters | Chicago, Illinois, USA | |
Area Served | 150+ Countries | |
Website | www.mondelez
international.com | |
Basic Overview
Twist, Lick, Dunk | |
|---|---|
Category | Bakery |
Sub category | Fine bakery wares – Sandwich Biscuit |
Type | Vegetarian |
Flavour | Chocolate |
Shelf Life | 6 months |
Net Quantity | 50 g |
MRP | Rs.10 |
FSSAI License Information | |
|---|---|
Parent company License number | 10014022002711 |
Manufacturing Unit 1 | 10012063000050 |
Manufacturing Unit 2 | 10012043000056 |
Important Images on the Pack
The ‘Oreo’ logo is represented in a 3D design, the outline is given inclined. Behind the ‘Oreo’ logo light blue and white colours highlights the ‘Oreo’ logo.
This is a small demonstration of the Oreo biscuit present inside the pack. An illustration like a biscuit is falling into a glass of milk and the milk is splashing around the treat. It is a suggestion to have the biscuit dunking in milk to improve the taste.
Twist, Lick, Dunk is a ritual for eating the biscuit and there is a demonstration with three different Oreo biscuits to be dunked in a glass of milk.
Unboxing Oreo Choco Creme
Pack | Treat | |
|---|---|---|
Pack | Treat | |
|---|---|---|
Details on the Pack
Primary Packaging
Taste Experience of Oreo Choco Creme
The biscuit part is so aromatic, it smells like chocolate. It makes my mouth drool tempting to eat it fast. The aroma from the choco crème is mouthwatering. It makes me long for more biscuits.
The Oreo biscuit is circular shaped. To my knowledge, people think that most of the Oreo biscuits are black in colour. But, the Oreo choco crème biscuits are brown in colour. This is because of the addition of cocoa. I could see some ancient patterns on the biscuit. Between the patterns Oreo logo is etched. The outer border consists of uniform straight lines. Between the biscuit’s chocolate crème is sandwiched.
The biscuits are bristle and rough. The roughness is because of those patterns engraved on the biscuit. Ohh!!! Shall we twist and open the favourite part of the biscuit, the crème. The crème is sandwiched between the two biscuits. It is so soft and velvetty.
I could hear the scrunch while biting. The biscuits are brittle and so tasty to crunch. Now, I am twisting the biscuits and tasting the choco crème, the crème is so smooth and sugary. Cocoa adds additional taste to the biscuits and melts in my mouth. The Oreo biscuit delivers a chocolate taste and more sweetness.
The taste of the Oreo chocolate spreads in my tongue. The taste of the crème is so tempting it makes me crave for more. The palatability is longlasting.
Oreo Choco Creme’s Ingredients
Do you know Oreo sandwich biscuit is made up of two parts.
- Biscuit
- Crème
Let us now see how the ingredients are used for manufacturing of crème and biscuits.
I have individually explained the ingredients used in manufacturing the biscuit and crème, and it is completely mr_crunchy perspective.
Biscuit
Source : Wheat grains
How : The wheat bran (outer layer) is separated from wheat grain. Then the endosperm part i.e. the starchy white part of wheat grain is separated and ground to produce refined wheat flour.
Why : Refined wheat flour is the major ingredient used in bakery products. It forms the base ingredient which gives structure to the biscuit.
Source : Sugarcane
How : Sugarcane is crushed and the juice is extracted, heated and filtered. Then it is crystallized to produce sugar.
Why : Sugar is added to provide taste to the biscuit. It plays a major role in the textural properties. Sugar also provides colour to the biscuit during baking.
Source : Palm fruit
How : Palm oil is separated from the pulp of the palm fruit. Usually palm oil contains 50% saturated and 50% unsaturated oils, they are processed and it is separated into liquid and solids phase by fractional distillation. The liquid phase is called palmolein.
Why : Palmolein gives texture and also brittleness to the biscuit.
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. The cocoa solids are separated from the chocolate liquor.
Why : Cocoa solids are added to impart chocolate flavour and dark brown colour to the biscuit.
Source : Sugarcane
How : Invert sugar is prepared by heating the sugar with water and acid (citric acid mostly). It results in a liquid syrup of sugar called invert sugar. It is sweeter than sucrose or sugar.
Why : Invert sugar plays many roles apart from giving sweetness. It provides flavour, colour and texture to the biscuit.
These agents are extensively used in all the bakery products to increase the volume of the biscuit. These leavening agents evaporate during baking and release carbon dioxide thus increasing the volume of the biscuit.
- INS - 500 (ii)
Name : Sodium Bicarbonate
Source : Industry
How : Sodium Bicarbonate is produced when sodium carbonate reacts with carbon dioxide and water.
Why : Sodium Bicarbonate (INS 500 (ii)) releases carbon dioxide during baking which increases the volume of the Oreo 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 (INS 503 (ii)) releases carbon dioxide during baking which increases the volume of the Oreo biscuit.
Source : Sea water
How : Salt is mostly sourced from sea water, it is collected and dried under sunlight. Salt is then refined and purified.
Why : Edible salt is added to enhance the overall flavour of the biscuit. It helps improve the sensory attributes and also helps mask the extra sweetness in the biscuit.
Emulsifiers are ingredients which help to hold or bind the other ingredients together. Emulsifiers help in mixing immiscible ingredients (like fat and water).
- INS 322
Name : Soy Lecithin
Source : Soya beans
How : Soy beans are used to produce soybean oil. During this production, soy lecithin is formed as a by-product (which means side product).
Why : Soy lecithin helps to keep the ingredients bind together and also helps improve the texture of the biscuit.
- Nature Identical Flavouring Substances
Flavour : Not mentioned
Source : Industry
How : Nature Identical Flavouring Substances are completely made in industry which involves multiple steps. But, the chemical structure of a natural identical flavouring substance resembles chemical structure of a natural substance like fruit.
Why : Natural identical flavourings enhance the flavour of the biscuit. It also improves the aroma and taste of the biscuit.
Crème
Oh!!! Wait wondering why it is crème and not cream?? Click on the link below to find it in hidden truth/marketing breakdown.
Source : Sugarcane
How : Sugarcane is crushed and the juice is extracted, heated and filtered. Then it is crystallized to produce sugar.
Why : Sugar acts as a base ingredient. It adds taste to the crème.
Source : Cocoa beans
How : Cocoa beans are fermented, dried, roasted, dehulled and it is grounded to produce chocolate liquor. The chocolate liquor consists 50% of finely ground cocoa solids and 50% of cocoa butter. From this the cocoa solids are obtained.
Why : Cocoa solids add flavour and colour to the crème.
The type of edible vegetable fat used in this particular product is not mentioned. So, the process explained below is a general process used for the production of edible vegetable fat.
Source : Not mentioned
How : Edible vegetable fat is mostly obtained by a process called hydrogenation. Hydrogenation is the process in which hydrogen gas is passed into fat to convert it from liquid state to required consistency.
Why : The velvety nature of the crème is given by the hydrogenated vegetable fat.
- Nature Identical Flavouring Substances
Flavour : Not mentioned
Source : Industry
How : Nature Identical Flavouring Substances are completely made in industry which involves multiple steps. But, the chemical structure of a natural identical flavouring substance resembles chemical structure of a natural substance like fruit.
Why : Natural identical flavourings enhance the flavour of the biscuit. It also improves the aroma and taste of the biscuit.
Nutritional Information - Per Pack/Per Serve
Energy | Carbs | Protein | Fat |
|---|
Per pack = 50 g (5 sandwich biscuits)
240 kcal |
35.15 g | 140.6 kcal |
2.75 g | 11 kcal |
9.85 g | 88.65 kcal |
Per serve = 20 g (2 sandwich biscuits)
96 kcal |
14.06 g | 56.24 kcal |
1.1 g | 4.4 kcal |
3.94 g | 35.46 kcal |
Weight Variants in Oreo Choco Creme
a. Weight Variants
b. Flavour Variants
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 Choco Crème. 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* | Maybe | Maybe |
Vegetarian | ||
Non-Vegetarian | ||
Keto-Friendly | ||
Gluten free | ||
Lactose free* | Maybe | Maybe |
Tree Nut free | ||
Peanut free | ||
Soya free | ||
Sugar free | ||
*Note
*Why is it ‘maybe’ a vegan product?
It is because this biscuit is manufactured in an equipment which is also used for processing products that contain milk. As this product indicates ‘may contains milk’ we cannot conclude that it is an assured vegan.
*Why is it ‘maybe’ a lactose free product?
Did you see that it ‘may contain milk’ statement, it denotes the possibility for traces of milk in the Oreo biscuit. It is because this biscuit is manufactured in an equipment which is also used for processing products that contain milk. If milk is present, traces of lactose can also be found which indicates the product isn’t lactose free. So, we cannot conclude that it is an assured lactose free product.
Things to know before buying
Veg/non-veg info
Green colour indicates that Oreo is a vegetarian product. Mentioned on the bottom side.
Ingredients
Multiple sources used in the biscuit are listed. Mentioned on the bottom side.
Nutrition information
Nutrients present in the biscuits are listed. Mentioned on the bottom side.
Per serve
Recommended Serve size. Mentioned on the front side.
Must see
The info that requires most concern. Mentioned on the bottom side.
Manufacturing/Packed date
The date on which this particular product is manufactured. Mentioned on the back side.
Best before/Expiry date
For the best experience of the treat, consume it before the given date. Mentioned on the back side.
Ingredients to Know Before Buying
Oreo Choco Crème consists of about 18.9 g of sugar in 50 g whole pack. If you are concerned about sugar intake in your diet, this is a valuable info.
Warnings on Oreo Choco Creme Pack
Contains | Why? |
|---|---|
Wheat | Wheat Allergy |
Gluten Intolerance | |
Celiac disease | |
Milk | Milk Protein Allergy |
Milk Lactose Intolerance |
Extra | Why? |
|---|---|
INS 322 (Soy Lecithin) | Soya Allergy |
Oreo Choco Creme’s Packaging
The packaging acts as a barrier for the biscuit. It prevents moisture from penetrating into the pack. There is no mention about the packaging material used.
Consumers are requested to throw the packs into the dustbin and must not litter which will damage our environment. We can try to keep our city clean.
Claims on Oreo Choco Creme
No claims & breakdown.
Other Breakdowns in Oreo Choco Creme
Twist!!! Lick!!! Dunk!!! Strategy.
This crème biscuit is suggested to be dunk in the milk to enhance the overall taste/sensory experience of the treat.
So, why does the company ask us to dunk the biscuit as the biscuits are known for their brittleness. Curious to know? Follow me!!
Why dunk the biscuit term often used?
The target audience of the biscuit are children. Kids mostly dunk the biscuit before they eat. So they used dunk as their strategy, also the biscuit becomes soft and soggy when dunk in milk so it’s easy to chew. Moreover, it enhances the overall flavour and taste of the biscuits.
Yummm!! Choco crème!!! It is chocolate flavoured, how?
Only about 3 grams of cocoa solids are used per 100 g of the biscuit. It imparts chocolate brown colour to the biscuit. And regarding the flavour, the cocoa used is not sufficient enough so that additionally flavouring substances are added. Hence, the choco biscuit is called choco crème flavoured.
Why is it called choco crème and not as choco cream?
The product can be called cream only if the ingredients of the product contains milk or milk substances in them. But, the Oreo crème does not contain any milk products and this is the reason for to be called as choco crème and not as choco cream.
Aww!! So puzzling!! What colour are the Oreo biscuits? Brown or Black?
Actually, there is no colour assigned to the biscuit portion of an Oreo. Some people think Oreo is a shade of brown, while others view the colour closer to black. This particular Oreo choco biscuit looks brown because of the addition of cocoa solids.
Why is the Cadbury brand used here, whilst Nabisco is the manufacturer of the Oreo biscuits?
Oreo is a 100 year old brand under the Nabisco division of mondelez. But, Mondelez is the parent company of both Oreo and Cadbury. When Mondelez thought of introducing a biscuit section in India the company launched it as Cadbury Oreo for better marketing and reach out for the consumers.
Where & How to Store Oreo Choco Creme?
Before opening the pack
Expectation Vs Reality
APPEARANCE |
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PER SERVE |
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Some Interesting Facts Before You Leave
Frequently Asked Questions
Crème does not contain milk solids whereas cream contains milk solids.
No. Only 2 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.
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