Enzyme Solutions for bakers

The baking industry has developed considerably over the past decades, and this has led to the introduction of many new bakery products and the growing need for bakers to achieve the best results in the most efficient way. LUMIS has the vantage of designing unique enzymes blends that work specifically for all types of bakery products that includes breads, biscuits, croissants and cakes. These enzyme blends are designed under the expert guidance of food technologists and enzyme experts, and also subjected to undergo lab as well as industrial trials. This ensures our baking improvers are the best in class, offering you best quality end products and thus earning you a better clientele and better profit.

Our range of baking improvers include

 
PRODUCT NAME
APPLICATION
FUNCTION
BREAD IMPROVERS
LUMIBAKE  SWB
Sandwich Bread
  • Shortens processing time
  • Good Crumb Colour
  • Improved Crumb structure
  • Soft velvety texture
  • Good oven spring & better shelf life
LUMIBAKE  HSB
High Sugar Bread
LUMIBAKE  HWB
Whole Wheat Bread
BISCUIT IMPROVERS
LUMIBAKE  PX7
Soft dough biscuits
  • Good Browning
  • Well rounded edges
  • Increased Crispines
  • Reduced Cracking
  • Ease in dough handling
LUMIBAKE  HFB
High Fibre biscuits
LUMIBAKE CB
Cracker Biscuits
KHARI IMPROVERS
LUMIBAKE  K
Khari Biscuits and Puffs
  • Makes Khari crisper and gives better rise
  • Reduces Crumbling
  • Enhances Colour and Volume
 
 
EGGLESS CAKE IMPROVERS
LUMIBAKE  CKM
Eggless cake mix
  • Soft, spongy crumb texture
  • Superior volume with uniform rise
  • Minimizes crumbliness and disintegration
 
 
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