Everything about Sunfeast Bounce Minis Strawberry | Review
Yay!! Teeny weeny strawberry flavoured mini bounces. Wow!! So attractive. Aren’t they? Hey buds! Mmmm!! Yup, I could smell strawberry before opening the pack… Hehe!! Yumm!!! But, how is it even possible to fill the strawberry flavoured crème into these tiny biscuits? Oh! Yeah even I am wondering about it. Come on join mr_crunchy, let’s explore.
Table of Contents
Table of Contents
Wanna Know About The Brand?
Wanna Know About The Brand?
Brand Name |
|---|
 |
Sunfeast Bounce | ||
|---|---|---|
Launched | – | |
Headquarters | Kolkata, India | |
Area Served | Indian Subcontinent and Gulf countries | |
Website | www.sunfeast
world.com | |
Parent Company |
|---|
 |
Sunfeast | ||
|---|---|---|
Founded
| 2003 | |
Headquarters | Kolkata, India | |
Area Served | Indian Subcontinent and Gulf countries | |
Website | www.sunfeast
world.com | |
Parent Group |
|---|
 |
ITC Limited | ||
|---|---|---|
Founded
| 1910 | |
Headquarters | Kolkata, India | |
Area Served | Indian Subcontinent and Gulf countries | |
Website | www.itcportal.com | |
Basic Overview
Ye Bacchaha Ya Bounce | |
|---|---|
Category | Bakery Products |
Sub category | Fine bakery wares – Biscuits |
Type | Vegetarian |
Flavour | Strawberry |
Shelf Life | 6 months |
Net Quantity | 25 g |
MRP | Rs. 10 |
FSSAI License Information | |
|---|---|
Parent unit | 10012031000312 |
Manufacturing Unit 1 | 10012043000081 |
Manufacturing Unit 2 | 10012012000154 |
Important Images on the Pack
The brand name Sunfeast Bounce is illustrated. Bounce is designed in a large font so that it entice’s the consumers.
Mmmm!! Yumm!! Look at the biscuits on the splattering strawberry liquid. Honestly, it is an eye-catching elucidation of the usage of strawberry.
Another illustration is a ‘half crunched biscuit’, which shows the center filled strawberry crème. Hey!! Look at the strawberry fruits too? As per their illustration, is it really made from strawberry fruits? Scroll!! Scroll!! Let’s find more.
Unboxing Sunfeast Bounce Minis Strawberry
Pack | Treat | |
|---|---|---|
Pack | Treat | |
|---|---|---|
Details on the Pack
a. Primary Packaging
b. Secondary Packaging
Taste Experience of Sunfeast Bounce Minis Strawberry
Let’s open the pack now, Mmm!! Strong strawberry aroma. Aw!! This is so pleasing. I could smell both the strawberry and baked aroma from the biscuits.
The biscuit is circle in shape and looks tiny. The treat is mild brown in colour at top and brown in colour at bottom. Also, the top side is puffed like structure and bottom side looks flat.
The texture of the biscuit is hard. The treat is smooth at the top, bottom side and delivers slight roughness. When breaking the biscuits, it breaks into two to three halves. Also, the crème is dry in state and it delivers a slight waxy feel.
On consuming the biscuits, it feels dry but the strong strawberry aroma can be sensed by nose. At first bite it delivers a crunchy sound. On eating the treat both crème and crumb delivers sweetness. The crème delivers sweeter feel in tongue and strawberry aroma is sensed more.
After eating the treat sweet feel is sensed more. Yummy Yummy…
Sunfeast Bounce Minis Strawberry’s Ingredients
The Sunfeast Bounce Minis is made of two parts,
- Center filling
- Biscuit
Let us now look into the ingredients used for the production of center filling and biscuit.
Center Filling
Center filling is the crème which is filled inside the biscuits.
Amount Added : 38 %
Source : Sugarcane
How : Sugarcane is crushed and the juice is extracted. Then the juice is heated and filtered. Then it is crystallized to produce sugar.
Why : Sugar is a base ingredient which should be added at higher proportion for the proper setting of the creme. This gives sweetness and texture to the crème.
Source : Palm fruit
How : Palm oil is produced from pulp of palm fruit. The palm oil has half saturated and half unsaturated fat content. The unsaturated fat is separated using fractional distillation method to produce Palmolein oil. The palm oil may have undergone many processing steps such as decolourisation, deodorisation and bleaching which are the refining steps.
Why : Refined Palmolein oil improves creamy consistency to the crème.
Source : Palm fruit
How : The palm fruit is sterilized, threshed and digested to obtain the pulp. Then the pulp is pressed to obtain oil and by pressing the nuts and fibers are removed. The oil collected is clarified, dried and packed. The palm oil may have undergone many processing steps such as decolourisation, deodourisation and bleaching which are the refining steps.
Why : Refined palm oil gives creaminess and mouthfeel to the crème.
As per the definition of FSSAI thickeners are substances which when added to food are capable of facilitating a uniform dispersion of oils and fats in aqueous media or vice versa, and/or stabilising such emulsions.
- INS 1400
Name : Dextrin
Source : Corn starch
How : Corn starch is heated and dried. Then the starch is further treated with HCL (Hydrochloric Acid) to produce dextrin.
Why : Dextrin acts as a thickener. It gives thick consistency and acts as a bulking agent in the crème.
According to the definition of FSSAI the substances which when added to food are capable of facilitating a uniform dispersion of oils and fats in aqueous media or vice versa, and/or stabilising such emulsions.
- INS 322 (i)
Name : Partially Hydrolysed Lecithin
Source : Soybeans
How : Soy lecithin is obtained as by product (secondary product) form soybean oil production. Then soy lecithin is further hydrolysed partially using enzymes to produce partially hydrolysed lecithin.
Why : Partially hydrolysed lecithin helps to mix and hold all ingredients together and improves quality.
- INS 435
Name : Polyoxyethylene Sorbitan Monostearate
Source : Sorbitol
How : Polyoxyethylene sorbitan monostearate is produced by the esterification of sorbitol with commercial stearic acid.
Why : Polyoxyethylene sorbitan monostearate holds ingredients together and also improves the texture of the crème.
The food colours impart colours to the crème. Usually the colour associated to the flavour is added. Since it is strawberry flavoured, the colours are added to resemble the colour of strawberry. The colours used are as follows
INS 124
Name : Ponceau 4R
Colour : Red colour
INS 127
Name : Erythrosine
Colour : Red/Pink colour
Type : Synthetic (Artificial)
Source : Industry
How : Colours are produced by using multiple chemicals in industry.
Why : Artificial colours impart colours to the center filling of the biscuit. The colours mentioned above are mixed to provide pinkish red colour to the crème.
- Nature Identical Flavouring Substances
Flavour : Strawberry
Source : Industry
How : The chemical structure of the nature identical flavouring resembles the chemical structure of the ‘Natural flavours’ such as a fruit, but made in industry.
Why : Nature identical flavourings impart flavour to the crème and improves the flavour profile of the creme.
Biscuit
Other Name : Maida
Source : Wheat grains
How : Maida is the major ingredient used in bakery products. The wheat bran is separated from wheat grain. Then the endosperm part i.e. the starchy white part of wheat grain is separated and ground to produce Maida.
Why : Maida forms the base ingredient which gives the structure and texture to the biscuit.
The oil which hydrogenated is not mentioned on the pack and so its specific processing method cannot be determined.
Source : Not mentioned.
How : The oil source is not mentioned. The extracted oil undergoes hydrogenation process. 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 oil improves texture and helps in mixing of the dough.
Source : Sugar
How : Sugar is heated with water and acids (mostly citric acid) to produce invert syrup.
Why : Invert syrup gives sweetness, colour and also gives good texture to the biscuit.
Source : Corn grain
How : Liquid glucose is produced from starch obtained from corn grains mostly. These starches are dissolved in water and hydrolysed with acids or enzymes to form liquid glucose.
Why : Liquid glucose gives sweetness and texture to the biscuit. It also improves the colour.
Amount Added : 0.5 %
Source : Strawberry fruit
How : Strawberry fruit is blended into juice and then it is dried to form a powder. Spray drying technique is used mostly to produce the fruit powders.
Why : Since it is a strawberry flavoured biscuit, strawberry juice powder is added to give flavour to the biscuit.
Source : Milk
How : The fat content of milk is called butter. The milk is sent into the cream separator where the butter and remains of milk gets separated.
Why : Butter gives flavour, aroma and also improves texture of the biscuit.
According to FSSAI definition, a leavening agent or raising agent in the manufacture of bakery products, that is, for promoting the development of the desired cellular structure in the bakery product with an accompanying increase in its tenderness and volume;
These are the ingredients which help in the increase in the volume of the biscuit.
- INS 500 (ii)
Name : Sodium Bicarbonate
Source : Industry
How : Sodium bicarbonate is commonly known as baking soda. It is produced when sodium carbonate reacts with carbon dioxide and water.
Why : Sodium bicarbonate releases CO2 during baking which increases the volume of the biscuit.
- INS 503 (ii)
Name : Ammonium Bicarbonate
Source : Industry
How : Ammonium bicarbonate is produced when ammonia reacts with water and then with carbon dioxide.
Why : Ammonium bicarbonate releases CO2 during baking which increases the volume of the biscuit.
- INS 450 (i)
Name : Dipotassium Diphosphate
Source : Industry
How : Dipotassium diphosphate is the potassium salts of phosphoric acid. It is produced by neutralization of phosphoric acid and potassium hydroxide.
Why : Dipotassium diphosphate when combined with sodium bicarbonate releases CO2 during baking which increases the volume of the biscuit.
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 are added to improve mouth feel and flavour. It adds tenderness to the biscuit.
Source : Sea water
How : Sea water is evaporated to produce salt. Then potassium iodate or potassium iodide is sprayed over the salt in industries to produce iodized salt.
Why : The overall flavour and taste of the biscuit is increased by iodized salt. It also acts as preservative in the biscuit.
According to FSSAI emulsifiers are substances which when added to food are capable of facilitating a uniform dispersion of oils and fats in aqueous media or vice versa, and/or stabilising such emulsions.
- INS 322 (i)
Name : Partially Hydrolysed Lecithin
Source : Soybeans
How : Soya lecithin is obtained as by product (secondary product) from soybean oil production. Then it is further hydrolysed partially by enzymes to produce partially hydrolysed lecithin.
Why : Partially hydrolysed lecithin helps to mix and hold all ingredients together and improve the quality of the biscuit.
- INS 471
Name : Mono and diglycerides of fatty acids
Source : Industry
How : Mono and diglycerides of fatty acids are produced when fatty acids reacts with glycerol.
Why : Mono and diglycerides of fatty acids helps the biscuit to be stable. It prevents the ingredients from separating thus improving the stability of the biscuit. It also helps in dough mixing.
- Artificial Flavouring Substances
Flavour : Milk, Vanilla
Source : Industry
How : Artificial flavouring substances have chemical structure which does not resemble the chemical structure of any ‘Natural flavours’ that exist in the nature and is completely made in industry.
Why : Artificial flavourings impart flavours to the biscuit and improves the flavour profile.
Nutritional Information - Per Pack/Per Serve
Energy | Carbs | Protein | Fat |
|---|
Per pack 25 g = 5 biscuits
126.25 kcal |
17.67 g | 70.7 kcal |
0.95 g | 3.8 kcal |
5.75 g | 51.75 kcal |
*Per Serve 10 g = 2 biscuits
50.5 kcal |
7.07 g | 28.28 kcal |
0.38 g | 1.52 kcal |
2.3 g | 20.7 kcal |
*Note :
The per serve size is not given by the company and is purely given by mr_crunchy’s perspective.
Health Check
Complex Carbohydrates | ||
Low Sugar | ||
Low Saturated Fat | ||
Low Sodium* | Not mentioned | |
Cholesterol Free* | Not mentioned | |
Trans fat Free | ||
Caffeine Free | ||
* Note
*Why sodium is given as not mentioned?
The sodium value is not mentioned on the nutritional list of Sunfeast Bounce Minis. But, having a look at the ingredients list, there is a mention about the usage of 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[1].
*Why cholesterol is given as not mentioned?
The value of cholesterol and trans fat is not mandatory to be listed in the Nutritional table as per Food Safety and Standards (Packaging and Labelling) regulations[2] , 2011. The cholesterol value have to be added only when there is a claim made about it.
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 Sunfeast Bounce Minis is a vegetarian product. Mentioned on the primary packaging (front side) and secondary packaging (back side).
Ingredients
The multiple sources used in the production of these biscuits are listed. Mentioned on the back side of secondary packaging.
Nutritional Information
The Nutrients present in Sunfeast Bounce Minis biscuits are listed. Mentioned on the back side of secondary packaging.
Per Serve
There is no serving size recommended on the pack.
Must See
The info which needs the most concern. Mentioned on the back side of secondary packaging.
Manufacturing/Packed Date
The date on which this Sunfeast Bounce Minis is packed. Mentioned on the back side of secondary packaging.
Best Before/Expiry Date
For the best experience of these biscuits, consume it before the given date. Mentioned on the back side of secondary packaging.
Ingredients to Know Before Buying
Hydrogenated vegetable oil is a very highly processed oil. Hydrogenated vegetable oil can have trans fat as a by-product (when partially hydrogenated) which is not needed in our diet as it is a harmful fat which can increase the LDL cholesterol level. The WHO recommends not to take more than 1% total energy from trans fat which is about 2.2 g per day. Here the Sunfeast Bounce Minis contains about 0.3 grams of trans fat in 100 grams. If you’re concerned about trans fat make a note of it.
Synthetic colours can cause allergy or enhance the allergies symptoms in the people who are sensitive to it. If you are so, consider consuming products with synthetic colours in them.
The Sunfeast Bounce Minis contains nearly 3.88 grams of sugar in every two biscuits. Since it's a small biscuits, it is easy to consume more without knowing it. If you are concerned about sugar intake in your diet, this is a valuable info.
Warnings on Sunfeast Bounce Minis Strawberry Pack
Contains | Why? |
|---|---|
Wheat | Gluten Intolerance |
Celiac Disease | |
Milk Solids | Lactose Intolerance |
Milk Protein Allergy | |
Soya | Soya Allergy |
Sunfeast Bounce Minis Strawberry’s Packaging
This primary packaging acts as a barrier for the treat. It prevents the biscuits from the moisture content and it doesn’t allow the aroma outside. The recycle number is 5 which is polypropylene. Polypropylene is made up of addition polymers, it has good moisture resistance and has good impact strength.
This secondary packaging is properly sealed. So the whole pack is designed with attracting colours and illustrations. It holds the small packs inside and acts as barrier. The recycle number is 7 which denotes ‘other’ category of packaging materials. There might be different kind of polymers used for this packaging.
The company mentioned that the packaging is dry waste. Also, they suggested that after eating the treat, pack should be thrown into the dustbin; it helps to recycle the pack again.
Struggling to open the pack? Yes. Sometimes it’s hard to open. But here, no problem. Unwind indication makes it easier to open the pack. But, do we open as it is mentioned?
Claims on Sunfeast Bounce Minis Strawberry
No Claims.
Other Breakdowns in Sunfeast Bounce Minis Strawberry
Yumm! Strawberry flavoured, I just love it. How much strawberry is present in this Sunfeast Bounce Minis?
The Sunfeast Bounce Minis contains 0.5 % of strawberry juice powder. It’s about 0.13 grams of strawberry juice powder in the pack (25 grams), but still the flavour is so high? How? This is made by the flavourings added to the Sunfeast Bounce Minis.
This crème looks so tempting, we all love crème don’t we?? Why it is Crème and not as Cream?
The center filling is crème as it does not contain any milk solids in them. As per rules only products with milk or milk related products can be claimed as cream.
Devoid of product – without the biscuit, maybe the wrapper inside.
This can happen as the product is so small that sometimes the wrappers are empty i.e no biscuit inside the wrappers during the fast pace packing in the packing machine. The Sunfeast Bounce Minis can also contain extra units in them without varying the net weight which means the biscuits units may vary but the overall pack weight is same.
Where & How to Store Sunfeast Bounce Minis Strawberry?
Before Opening the Pack
Expectation Vs Reality
APPEARANCE |
|---|
Some Interesting Facts Before You Leave
Frequently Asked Questions
Yes. Strawberry juice powder is used.
5 biscuits.
No. It contains milk solids.
Yes. They are wheat, milk solids and soya.
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.
