Everything about Parle Rusk Real Elachi | Review
Have you ever cracked the bread rather than tearing? Rusks are the double baked bread. Most of the late morning breakfast for the hostelites would be this kind of rusks, biscuits or bread, hope you might recollect the days that you scarf your breakfast and rush to the class to be latecomer. Parle rusk is a crunchy, crispy toast and every family’s teatime essential.
Why people love Parle Rusk Real Elachi?
The taste, flavor and quality of the product attract peoples to consume this treat. Moreover Parle brand is one of the India’s oldest brand products. Rusks are the best tea time and also TV time snacks with our loved ones.
Table of Contents
Wanna Know About The Brand?
Wanna Know About The Brand?
Parle Products Pvt. Ltd.
Chai ke bhee hai, Parle Rusk se pyaar
Bakery type products – Bread Toast (Rusks)
FSSAI License Information
Manufacturing Unit 1
Manufacturing Unit 2
Manufacturing Unit 3
Manufacturing Unit 4
Manufacturing Unit 5
Manufacturing Unit 6
Manufacturing Unit 7
Important Images on the Pack
The Parle Rusk brand name is illustrated in front of the pack. ‘Parle’ logo is illustrated in white with uppercase letters on a red pentagon shaped background. This shows the rusk is made by Parle company to consumers at first sight.
Glazing background colour gives a premium look to the rusk pack. At the bottom of the pack ‘premium rusk’ text is printed, which shows the rusk quality is above average.
At the background, the company illustrated multiples of wheat cob illustrations. Those wheat cobs have regular spaces between them and in large and small sizes. It indicates that the rusk contains wheat as a base ingredient.
Illustration of Rusk inside the pack in a wooden chopping board along with a cup of tea with saucer, wheat cobs and elachi. They give an impression that the rusk is specially made to serve with hot tea. And it is made from wheat and contains elachi for flavour.
Unboxing Parle Rusk Real Elachi
Details on the Pack
Taste Experience of Parle Rusk Real Elachi
Opening the pack, the baking as well as elaichi aroma is sensed. When sniffed, the rusk delivers the elachi aroma, and a mild bread aroma. The outer layer of the rusk delivers the aroma of baked bread. When breaking the rusk into two halves and gasp, it delivers the feel of elaichi.
The treat looks rectangle in shape. The outer layer of treat is baked brown in colour and its inner side is of white colour. The upper edge of the rusk is curved. The rusk has pores and is totally dry in state. When breaking the treat, you can see the pores clearly. We can observe that a single bread loaf is sliced vertically to get many rusk pieces.
While taking the rusk, some baked particles stick to the fingers. While holding the treat, it is so dry and hard. The outer layer of rusk delivers some smoothness at one side and roughness at another side and the crumb of treat delivers some roughness. When breaking the treat, you can feel the hardness of it.
The rusk is slightly hard and feels crispy to crunch. When bitten, the treat delivers the taste of baked bread with flavour of elaichi, at the time sweetness is sensed. Also, the outer layer delivers the strong baked taste. At every bite ‘crunch’ sound is heard. The treat takes a short time to crush inside the mouth and little hardness is sensed when crunching. And the treat is easily soluble in the mouth.
Dry, floury and hard mouth feel is observed. After eating the treat, sugary sense and elaichi flavour will be present in the tongue for a few minutes. The crunched rusk particles are stuck in between the teeth and give a long sugar feel in mouth.
Parle Rusk Real Elachi’s Ingredients
Amount Added : 67 %
Other Name : Maida
Source : Wheat Grain
How : The wheat bran is separated from wheat grain. Then the starchy white part of the wheat grain is ground to produce refined wheat flour.
Why : Refined wheat flour is the base ingredient which gives structure to the Rusk.
Source : Sugarcane
How : From sugarcane, the juice is extracted. Then it is purified and filtered. Then it is crystallized to produce sugar.
Why : Sugar gives sweetness, colour and mild caramelized flavour to the Parle Rusk.
Source : Palm Fruit
How : Palm fruit is sterilized, threshed and digested. Then the pulp of the fruit is pressed to obtain the palm oil. The oil is then clarified, dried and stored.
Why : Palm oil gives crispiness and improves the texture quality of the rusk. It gives a softer texture to the Parle Rusk.
Source : Wheat Grain
How : Suji also called Rava is made from wheat by the milling process. When the wheat grain passes through the rollers the bran and germ are removed. The endosperm part is broken into coarse particles to obtain suji.
Why : Suji helps in increasing the crispiness, texture and the organoleptic properties of Parle Rusk.
Source : Industry
How : It involves the preparation of molasses, seeding seed yeast, fermentation & harvesting yeast cells by centrifugation. .
Why : Yeast is a microbe which helps in leavening by releasing carbon dioxide gas when fermenting the sugars added to the dough. It increases the volume of Parle Rusk by increasing dough yield.
Source : Milk
How : Milk solids is a dry form of milk where the water is removed. Milk is spray dried to produce milk solids.
Why : Milk solids give flavour and tenderness to Parle Rusk.
Source : Sea Water
How : Sea water is evaporated under sunlight to produce salt. Then potassium iodide or potassium iodate is sprayed over the normal salt in industries to produce iodised salt.
Why : Iodised salt acts as a flavour enhancer in the rusk. It also acts as a preservative, which improves the shelf life of the Parle Rusk.
- Soya Lecithin
Code Name : INS 322
Source : Soybean
How : Soya lecithin is a by-product of soybean oil production. The soya lecithin is extracted from soybean oil by-product by using different solvents (ethanol / chloroform).
Why : Soya lecithin acts as an emulsifier that holds all ingredients together. It also strengthens the gluten network to produce good quality rusks.
- Sodium Stearoyl-2 Lactylate
Code Name : INS 481 (i)
Source : Industry
How : Stearic acid sourced from plant sources is reacted with lactic acid to produce salts called sodium stearoyl-2 lactate.
Why : Sodium stearoyl-2 lactate is used to mix and hold ingredients together. It improves the quality of Parle Rusk.
- Diacetyl Tartaric and Fatty Acid Esters of Glycerol
Code Name : INS 472e
Source : Industry
How : DATEM is produced by interaction of Diacetyl tartaric anhydride with Mono and diglycerides of fatty acids in the presence of Tartaric acid or Acetic acid.
Why : DATEM acts as a dough conditioner which helps in strengthening the gluten network to produce good quality rusks. It also improves the volume and texture of Parle Rusk.
- Mono and Diglycerides of Fatty Acids
Code Name : INS 471
Source : Soybean oil
How : Mono and diglycerides of fatty acids are produced by reacting fatty acids and glycerol.
Why : Mono and diglycerides of fatty acids helps in the better aeration, emulsion and in foam stabilization as well. This helps in increasing volume and producing a softer crumb.
Source : Wheat
How : Wheat fibre is an isolated dietary fibre made from the wheat plant. This fibre goes through a special thermo-physical process followed by milling, sieving and standardizing for different applications.
Why : Wheat fibre gives fibre content, which increases the nutrient profile. It also improves the texture of Parle Rusk.
Type : Cardamom
Amount Added : 0.07 %
Source : Cardamom Seeds
How : Cardamom seeds are dried and then it is ground to powder form. Then the oil is extracted by steam distillation method.
Why : Spices are added to give aroma and flavour of the Parle Rusk.
Name : Ascorbic Acid
Source : D-sorbitol
How : Bio-oxidation with Gluconobacter oxydans & Keto gulonicigenium vulgare as biocatalyst is used to convert D-sorbitol into L-ascorbic acid via 2-Keto-L-gulonic acid as key intermediate.
Why : Ascorbic Acid helps in dough formation and leavening of the dough. It prevents rancidity and thus gives better quality rusk and also extends the shelf life.
- INS 1100(i)
Name : Protease
Source : Nutrient Agar & Bacillus species
How : Protease is synthesized by submerged fermentation using Bacillus Subtilis with Gelatin in a nutrient agar contains galactose & peptone.
Why : Protease accelerates the yeast fermentation and helps in dough expansion. It also helps in improving crumb texture and inhibits staling. During mixing, it helps by reducing the stickiness.
Artificial Flavouring Substances
Flavour : Cardamom
Type : Artificial
Source : Industry
How : The artificial flavours have a chemical structure which does not resemble the chemical structure of any ‘Natural flavours’ that exist in nature and are completely made in a laboratory.
Why : Artificial flavours enhance the flavour of the Parle Rusk.
Nutritional Information - Per Pack/Per Serve
Per pack = 63 g (7 Rusks)
*Per serve = 18 g (2 Rusks)
The per serve value is not provided in the pack and is completely based on mr_crunchy perspective.
Low Saturated Fat
Trans fat Free
*Why is sodium given as not mentioned?
Sodium value is not mentioned on the nutritional list of Parle Rusk. But, having a look at the ingredients list, there is a mention about the usage of iodised salt, which contains sodium obviously. The value of sodium is not mandatory to be listed in the Nutritional table as per Food Safety and Standards (Packaging and Labelling) regulations, 2011.
*Why is cholesterol given as not mentioned?
The cholesterol value is not mentioned on the nutritional list of Parle Rusk. 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.
Tree Nut free
Things to know before buying
Green colour indicates that Parle Rusk is a vegetarian product and it is mentioned on the front side.
The multiple sources used in the production of Parle Rusk are listed and it is mentioned on the back side.
The Nutrients present in Parle Rusk are listed. It is mentioned on the back side.
There is no serving size recommended on the pack.
There is no must see info printed in Parle Rusk pack.
The date on which this Parle Rusk was packed. It is mentioned on the top side.
Best Before/Expiry Date
For the best experience of the rusks, consume it before the given date. It is mentioned on the back side.
Ingredients to Know Before Buying
Each Rusk contains about 2.75g of sugar and this pack contains about 15.49 g of sugar. If you are concerned about your sugar intake kindly make a note of it.
Warnings on Parle Rusk Real Elachi Pack
Milk Lactose Intolerance
Milk Protein Allergy
Parle Rusk Real Elachi’s Packaging
The primary packaging is specially designed to contain seven rusks. Primary packing purpose is for physical protection like moisture, sunlight, heat; information transmission and marketing. The main purpose of a primary packing is to prevent The recycle number mentioned here is ‘7’ which is the ‘other’ category of packaging. There are different polymers used in this packaging. In Particular, the company didn’t mention any packaging.
The company illustrated the man throwing the pack into the dustbin. It means that after consuming the rusks, an empty pack should be thrown into the dustbin.
Claims on Parle Rusk Real Elachi
Other Breakdowns in Parle Rusk Real Elachi
The word premium indicates high-quality. The Rusk is called the Premium rusk. It shall indicate the usage of high-quality ingredients in the correct proportion which result in the right amount of sweetness, taste and crunch. The Parle Rusk uses premium ingredients and that can be the reason they are called Premium rusk.
What is a Rusk?
Rusk is double baked bread. At first the bread is made by a baking process, and then they are cut into slices. Then these slices are separated from each other and baked again in the oven which results in rusk formation.
Why is it not in a rectangular shape which is given in front of the pack?
The reason is that there is no mould to shape at the top during making of the rusk. Leavening agents help in raising the dough which gives the bread a dome shaped and thus forms the curved sides of the rusk.
Wheat illustration everywhere…….
We can clearly see wheat cob near rusk illustration and wheat cob design on all the sides of the pack. Why? It is to show that this rusk is majorly based on wheat ingredients. By a little glance at our ingredient section, you can see that refined wheat flour, suji and wheat gluten used constitute more than 67 % of rusk ingredients. So, definitely this Parle Rusk is Wheat based.
Where & How to Store Parle Rusk Real Elachi?
No storage information.
Expectation Vs Reality
Some Interesting Facts Before You Leave
Frequently Asked Questions
It contains 7 rusks.
The single rusk weights about 9 g.
15.62 g of sugar is present in this product.
5.6 g of fat is present in this rusk.
Artificial Cardamom flavour is used.
A rusk is basically dehydrated bread with added sugar. Fibre content present in rusk is good for health.
The best way is to eat rusk after dipping it in tea or coffee. Be careful on how long you are dipping to avoid falling off the rusk in drink.
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.