101% Original
Lowest Price
Free Shipping

Britannia 5050 Potazos Masti Masala Potato Biscuit

25

14 products sold in last 17 hours
Selling fast! Over 14 people have in their cart
23 people are viewing this right now
  • Check Mark Estimated Delivery : Up to 10 - 20 mins
  • Visa Card
  • MasterCard
  • American Express
  • Discover Card
  • PayPal
  • Apple Pay
Guaranteed Safe And Secure Checkout
A unique blend of masaledar Masti Masala flavour and crispy biscuit crunch, 5050 Britannia Potazos is your go-to party snack. These thin, potato cracker biscuits are perfect for DIY snack platters, quick bites, and anytime cravings.

Product Highlights

  • Crispy potato cracker biscuit with masti masala flavour.
  • Shelf Life: 8 months
  • Ingredients: Refined Wheat Flour (Maida), Refined (Palmolein & Palm) Oil, Sugar, Dehydrated Potato Flakes (11.3%), Iodised Salt, Spices & Condiments (1.7%) (Onion, Garlic, Red Chilli, Coriander And Cumin), Raising Agents [503(Ii) & 500(Ii)], Liquid Glucose, Milk Solids, Invert Sugar Syrup, Rice Flour, Vital Gluten, Natural And Nature Identical Flavouring Substances, Emulsifiers [322(I) & 471], Maltodextrin, Dry Mango Powder, Acidity Regulators (330 & 334), Flavour Enhancers (627 & 631), Anticaking Agent (551), Dough Conditioner (223), Stabilizer (1450) And Colour (110).
  • Cholesterol Free
  • Perfect for parties and snack platters!
    Protein Per 100 g (g)
    8g
    Energy Per 100 g (kcal)
    485kcal
    Total Fat Per 100 g (g)
    18.7g
    Trans Fat Per 100 g (g)
    0g
    Saturated Fat Per 100 g (g)
    9g
    Unsaturated Fat Per 100 g (g)
    9.3g
    Monosaturated Fat Per 100 g (g)
    7.3g
    Sodium Per 100 g (mg)
    1188mg
    Total Carbohydrates Per 100 g (g)
    71.3g
    Added Sugars Per 100 g
    14.3g
    Polysaturated Fat Per 100 g (g)
    2g
    Cholesterol Per 100 g (g)
    0mg
    Total Sugar Per 100 g (g)
    17.1g

Reviews

There are no reviews yet.

Be the first to review “Britannia 5050 Potazos Masti Masala Potato Biscuit”

Your email address will not be published. Required fields are marked *