Everything about Parle Rusk Real Elachi | Review

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.

INS 300

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.