Everything about Sunfeast Dark Fantasy Choco Fills | Review

Source : Wheat grain
How : The wheat bran is separated from wheat grain. Then the starchy white part of the wheat grain is separated from the grain by milling and then it is ground to produce refined wheat flour.
Why : Wheat flour is used as a base ingredient to prepare the biscuit. It gives structure to the Dark Fantasy Choco Fills biscuit.

The oil which hydrogenated is not mentioned on the pack and so its specific processing method cannot be determined.
Source : Industry
How : Hydrogenated vegetable oil used here is partially hydrogenated. The oil source is not mentioned here. But, let’s know… what is hydrogenation process? It 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 gives texture and improves the brittleness of the 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 gives sweetness to the biscuit and also improves the texture of the biscuit.

Source : Sugarcane
How : From sugarcane, sugar is produced. The production process of sugar is already explained. The invert syrup is produced by heating sugar with water and acid (mostly citric acid).
Why : Invert syrup provides sweetness, flavour and colour to the biscuits. It improves the texture. And it undergoes chemical reaction (caramelization) which improves the colour of 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 gives taste, colour and flavour.

These are ingredients used to leaven the biscuit i.e. increases 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 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 helps in improving appearance, raises the volume and also adds taste to the biscuit.

Source : Cocoa beans
How : Cocoa beans are fermented, dried, roasted and ground to produce chocolate liquor. It has half of the finely ground cocoa solids and half of the cocoa butter. From which, the cocoa solids is separated.
Why : Cocoa solids imparts dark brown colour to the biscuit. It also gives chocolate flavour and taste.

Source : Milk
How : Butter is produced by churning milk or milk cream. While churning, the fat is separated from milk and then it is solidified.
Why : Butter gives flavour and texture to the biscuit. It also improves the mouthfeel of the Dark Fantasy Choco Fills 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 improves the crumb texture of the biscuit. It gives tenderness and also improves the mouthfeel.

Source : Sea water
How : Edible common salt is normal sea salt which we use at home. It is prepared by evaporation of sea water under sunlight. It is further refined and processed in industries.
Why : Salt enhances the overall flavour of the biscuit. It also masks the over sweetness of the biscuit.

• INS 322 (i)

Name : Partially Hydrolysed Lecithin
Source : Soybeans
How : We know, soy lecithin is a byproduct (secondary product) of soybean oil production. The obtained lecithin is hydrolysed partially using enzymes and thus the partially hydrolysed lecithin is produced.
Why : Partially hydrolysed lecithin helps to hold ingredients together, thus improving 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 react with glycerol.
Why : Mono and diglycerides of fatty acids help the biscuit ingredients to be stable. It means preventing the ingredients from separating and thus improving the quality. Mono and diglycerides of fatty acids also help in dough mixing.

• Natural Colour

Code Name : INS 150c
Name : Ammonia Caramel
Source : Carbohydrates
How : INS 150c is produced by dry heating carbohydrates at high temperature with ammonium compounds only.
Why : INS 150c or Ammonia caramel imparts brown colour to the biscuit. 

• INS 150d

Name : Sulphite Ammonia Caramel
Source : Carbohydrates
How : Sulphite Ammonia Caramel is produced by dry heating carbohydrates with ammonium and sulphite compounds.
Why : Sulphite ammonia caramel imparts dark brown colour to the Biscuit.

• Nature Identical Flavouring Substances

Flavour : Chocolate
Source : Industry
How :  The chemical structure of Nature identical flavourings resemble the chemical structure of the ‘Natural flavours’ such as a fruit. But it is completely made in laboratory or industry which involves multiple steps.
Why : Natural identical flavourings enhance chocolate flavour to the biscuit, thus improving the aroma and taste.

• Artificial Flavouring Substances

Flavour : Vanillin, Milk
Source : Industry
How : The chemical structure of artificial flavouring substances do not resemble the chemical structure of any ‘Natural flavours’ that exists in nature and is completely made in the laboratory.
Why : Artificial flavouring substances impart flavour to the biscuit. It also improves the aroma and taste of the biscuit.