Patanjali Doodh Biscuits — DUMP

Name: Patanjali Doodh Biscuits
Brand: Patanjali

Munch or Dump rates Patanjali Doodh Biscuits by Patanjali DUMP — score 20/90.

A whole-wheat glaze over a sugar-and-palm-oil cookie: sugar plus liquid glucose stack right behind the flour, palm oil is ingredient #2, and there's barely any milk despite the name.

Why this verdict

Palm oil is the #2 ingredient, ahead of everything but flour
Two sweeteners stacked: sugar plus liquid glucose
'Doodh' name but only 1.7% milk solids
Contains artificial flavouring plus a dough conditioner, antioxidant and emulsifier
NOVA 4 ultra-processed

Ingredients (12)

Wheat Flour (Atta) 58.6% (moderate) — Whole wheat atta is the one decent thing here and brings some fiber, but it's still refined into a soft biscuit crumb.
Edible vegetable oil (palm) (concerning) — Refined palm oil, high in saturated fat, sitting as the second-largest ingredient. Cheap fat that drives the calorie density.
Sugar (concerning) — Added sugar, third by weight, feeds yeast and adds sweetness with no nutritional benefit.
Liquid glucose (moderate) — A second refined sweetener stacked on top of sugar to boost sweetness cheaply.
Milk Solids (1.7%) (moderate) — The 'Doodh' in the name, but under 2% of the biscuit. A token amount, not a real source of dairy nutrition.
Iodized Salt (moderate) — Adds sodium; iodization is a minor benefit.
Leavening Agents (INS 500, 503, 341) (safe) — Sodium/ammonium bicarbonate and calcium phosphate raising agents. Normal in baked goods, no real concern.
Cheese (moderate) — Small amount for a milky/savoury note, not enough to add nutritional value.
Dough Conditioner (INS 223) (moderate) — Sodium metabisulphite, a processing aid to soften dough. Can trigger reactions in sulphite-sensitive people; a marker of industrial baking.
Antioxidant (INS 319) (concerning) — TBHQ, a synthetic antioxidant used to keep the palm oil from going rancid. A red flag for a heavily processed fat base.
Emulsifier (INS 322 - lecithin) (safe) — Lecithin, a mild emulsifier. Common and low-risk on its own.
Natural, Nature-Identical & Artificial Flavouring (Milk & Vanilla) (concerning) — Lab flavouring doing the work the tiny bit of real milk can't. Artificial flavour is a hallmark of ultra-processed snacks.