What are good day biscuits made of? A detailed ingredient breakdown

November 26, 2025 •

2 min read

As the largest cookie brand in urban India, Britannia's Good Day is a household name, leading many to wonder: what are good day biscuits made of? The biscuit's base recipe typically features refined wheat flour, sugar, and palm oil, supplemented by milk solids and various flavorings.

Quick Summary

Good Day biscuits are manufactured using refined wheat flour, sugar, and palm oil, with additions like milk solids, emulsifiers, and specific flavors like cashew or butter to create distinct varieties.

Key Points

Refined Flour Base: Good Day biscuits use refined wheat flour (maida) for a light texture.
Palm Oil and Saturated Fats: Palm oil is the main fat, contributing to texture and longevity, but is high in saturated fat.
Key Additives for Consistency: Emulsifiers and raising agents ensure proper texture and stability.
Distinctive Flavorings: Specific ingredients create the unique taste of each flavor.
High Sugar Content: Sugar and invert sugar syrup provide sweetness and aid moisture retention.

The Core Ingredients of Good Day Biscuits

At its heart, a Good Day biscuit is a product of several core components that create its signature flavor and texture. While specific ingredients can vary between flavors, the foundational recipe remains consistent across the popular product line.

Refined Wheat Flour (Maida)

The primary ingredient in Good Day biscuits is refined wheat flour, commonly known as maida. This finely milled flour is made from the starchy endosperm of the wheat grain. The refining process, which removes bran and germ, results in a soft, light texture but also reduces fiber, iron, and B vitamins.

Palm Oil

Palm oil is the main vegetable fat, providing the classic crunchy texture. It is cost-effective and remains semi-solid at room temperature. Refined palm oil is high in saturated fats.

Sugar and Invert Sugar Syrup

Good Day biscuits are sweet due to high sugar content. Many variants also use invert sugar syrup, a mix of glucose and fructose. This aids in moisture retention, sweetness, and browning.

Milk Solids and Butter

Milk solids and butter enhance flavor. Butter Cookies contain about 4.5% butter, and many flavors use milk powder. These add richness and improve mouthfeel.

Raising Agents

Ammonium bicarbonate (E503(ii)) and sodium bicarbonate (E500(ii)) are used as raising agents. They cause the dough to rise during baking, creating a light texture.

Emulsifiers

Emulsifiers help blend ingredients like oil and water. Common examples include soya lecithin (E322) and mono- and diglycerides of fatty acids (E471). They improve texture, stability, and shelf life.

Flavor-Specific Ingredients

Each Good Day flavor has unique additions:

Cashew: Contains cashew bits.
Butter: Higher proportion of butter.
Pista-Badam: Features cashew, almond, and pistachio bits.
Choco-Chip: Includes chocolate chips.

Good Day Flavors: Ingredient Comparison

Key ingredients differ between popular Good Day biscuit flavors. For a detailed list of ingredients for various flavors, consult the {Link: Britannia website https://britannia-international.com/products/product-type/cookies/good-day-butter/} or product packaging.

A list of key additives

Raising Agents: Ammonium Bicarbonate and Sodium Bicarbonate help the biscuits rise.
Emulsifiers: Soy Lecithin (E322) and Mono- and Diglycerides (E471) stabilize dough.
Flavoring Substances: Natural and artificial flavors enhance taste.

Conclusion: A Blend of Simplicity and Science

Good Day biscuits combine simple ingredients and food science. Maida, sugar, and palm oil form the base, while nuts, butter, and flavorings create different varieties. Additives like emulsifiers and raising agents ensure desired texture and shelf-life. For healthier options, homemade recipes using whole wheat flour are available.

Britannia International

Frequently Asked Questions

Maida is refined wheat flour. Its high glycemic index can cause blood sugar spikes and it lacks fiber.

While the base is similar, flavors have unique additions like cashews or more butter.

Palm oil is used for texture, cost-effectiveness, and shelf life, but is high in saturated fats.

Emulsifiers like soy lecithin prevent ingredient separation, improving texture and shelf life.

Yes, many recipes exist, often using whole wheat flour for a potentially healthier version.

Due to refined flour, sugar, and saturated fat, they are not considered a healthy snack in large quantities.

Invert sugar syrup is a liquid sweetener that helps retain moisture, soften crumbs, and enhance browning.