Krishna International offers a complete range of enzymes, specifically produced for the baking application. Enzymes play an essential role in modifying the dough effectively and our products suit the needs of flour millers, bread improver manufacturers and plant bakeries.

A synergetic blend of enzymes and ingredients to provide attractive crust and delightful aroma, increase loaf volume, improve crumb structure and texture to various types of breads, buns and rolls.

Bread Improvers aid to:

• Dough processing
• Gas production
• Gas retention
• Bread softness and improving crumb colour

The bread range also includes ‘Classic Mixes’ as Multi Cereal, Rye, Bran, Soya, Oat and Sunflower in addition to the ‘Italian specialties’ like Ciabatta and Foccacia.

Every product in this range is offered as a complete mix as well as a concentrate.

Bakery release agents are an integral component of the baking process. Release agents with diverse physical properties are used for different stages of the baking process. For baked goods, release agents are typically applied in very small amounts as thin layers on equipment or product. Although the amount of release agent used for each baked goods is small, the proper selection and performance of a release agent are critical to generating saleable baked goods. Proper application is important to provide a consistent, thin, oily film.

We offer a range of Pan Release agents in Oil and Emulsion form which can be used for many applications in the baking, candy and food processing industry.

The three most common forms of deterioration in baked products are
• Staling
• Moisture loss and
• Microbial spoilage.

The reason why moulds are important spoilage organisms in bakery products is that this food matrix has a relatively high moisture content and water activity.  The most common way to prevent or control mould growth in foodstuffs is by using the anti-fungal agents.

Malted Barley traditionally has been used in bread primarily as a source of α-Amylase enzyme, but also for its flavour and health benefits. 

Our range of Malt products includes Malt Flours and Malt Extracts produced from Malted Barley. These are added to varieties of bread as a natural source of colour, aroma and enzyme. We are also able to offer the similar products from Malted Wheat on specific customer requirement

The range of cake mixes presents easy usability, convenience and abundant possibilities for combining and creating numerous varieties. Cake concentrates, partial mixes and complete mixes are available in assorted varieties - cheese, chocolate, pound cake, sponge. Our products inspire the baker to make creative and tasty cakes according to the changing consumer trends and aspiration.

The primary function of leavening agents in baking is to provide a gas for aeration and expansion of dough or batter during mixing and baking. Leavened products are light, porous and spongy with fine textural quality and desirable palatability.

There are essentially two components in a chemical leavening system: bicarbonate, which supplies carbon dioxide; and an acid that triggers the release of carbon dioxide from bicarbonate in the presence of water.

We offer a range of chemical leavening systems based on slow, fast and medium acting acids and its blends to suit your application.

Consumers are increasingly demanding high food quality and that such quality be maintained at a high level during the period between purchase and consumption. The three most common forms of deterioration in baked products are

• Staling
• Moisture loss and
• Microbial spoilage.

The reason why moulds are important spoilage organisms in bakery products is that this food matrix has a relatively high moisture content and water activity.  The most common way to prevent or control mould growth in foodstuffs is by using the anti-fungal agents.

Glazes play an important role in creating an attractive look to the bakery and pastry products. The customers are attracted to the initial appearance of the product. Glazes can affect the finished taste and texture as well as the appearance of a baked good. They contribute flavor and richness. They improve appearance, by giving desserts a smooth and/or shiny finish. Glazes also add a glassine look to fruit pies and tarts.

These are economical range of products with superb flavors and taste and can be used as toppings and fillings in pastries. They provide shiny appearance, fruit colour and taste. They are easy to apply and ready to use. It offers high and consistent quality flavour, taste and colour. The following collection of falvours is available for the customer’s selection. We are also able to develop other flavors based on specific requirement.

We offer neutral bases for milk and fruit gelato in hot and cold process. Our product development is working on the flavors and other specialties to be added to the Gelato base to launch them soon in the market

We offer complete mixes and bases for Soft Serve Ice cream and artisan type ice cream prepared in batch freezers.

Our healthy sugar free products sweetened with low calorie sweeteners find application in cakes, cookies, ice creams, brownies, muffins, glazes, jam, whipping cream. Our products are suitable not only for diabetics, but also low carb dieters and any one with intolerance to Sugar or concerned with Dental care.

We have developed these products especially for those who are Pure Vegetarians, allergic to egg and wish to exclude eggs from their diet; but still want to have yummy and tasteful cakes, muffins and brownies. These powder mixes are formulated with the top quality ingredients without compromising on the taste and appearance egg can contribute to the baked product.

Enzymes play an essential role in modifying the dough effectively and our products suit the needs of flour millers, bread improver manufacturers and plant bakeries.

 

Oxidation is a major cause of deterioration of food quality, especially of food containing oil and fat. Oxidation develops rancidity, off-flavors and changes in texture and colour and leads to the formation of peroxides and free radicals. Anti-oxidants play an important role in preventing oxidation. Apart from extending the shelf life, they ensure a consistent quality.

Krishna International offers the traditional chemical anti oxidants and their easy to use solution formulations. Butylated Hydroxy Anisole (BHA), Butylated Hydroxy Toluene (BHT) and Tertiary Butyl Hydroquinone (TBHQ) and its synergetic combinations are marketed by Krishna International. The liquid anti-oxidant formulation helps the homogenous dispersion and distribution in oil and fat. We also incorporate chelators and emulsifiers where necessary to improve the efficiency of anti-oxidant solution system.