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Products for Bread
Ingredients for Cake and Confectionary
Specialties for Pastry
Powder for Ice Cream
Health and Wellness Range
Milling Aids
Food additives
 

» Products for Bread
Baking Enzymes
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.
 
K.I.- M 100
Alpha-amylase hydrolyzes starch into soluble dextrins resulting in increase in volume.
Available in various concentrations from 5,000 SKB to 120,000 SKB.
Dosage : 05-100 mg per Kg of flour.
K.I.- M 100 AG
Amiloglucosidases hydrolyses dextrin to dextrose and speeds up the fermentation. Dosage: 50-100 mg per Kg of flour.
K.I.- M 200
Xylanases used in the baking industry for improving fermentation tolerance and increasing bread volume and softness.
Available in various grades and concentrations
Dosage: 05-100 mg per Kg of flour.
K.I.- M 200 KR
Special Xylanases for better fermentation tolerance.
Dosage: 10 -60 mg per Kg of flour.
K.I.- M 300 GO
Glucose Oxidase oxidises free sulphydryl groups in gluten, strengthen the dough, and increases the flour stability.
Available in three concentrations
Dosage: 03 - 60 mg per Kg of flour.
K.I.- M 300 LF
Phospho lipase replace partially or fully the emulsifiers and also contribute in increase of the bread volume.
Dosage: 05-60 mg per Kg of flour.
K.I.- M 300 LP
A better performing Lipase.
Dosage: 05-60 mg per Kg of flour.
K.I.- M 500 NS
An anti-staling amylase very effective in reducing staling in bakery goods
Dosage: 100-300 mg per Kg of flour.
K.I.- M 500 FL
Speciality enzyme for extra softness in sweet and bread dough  
Dosage : 40-100 mg per Kg of flour. 
K.I.- M 840
Special Phospholipase to replace egg in Cake formulations.
Dosage: 20-50 mg per Kg of flour.
K.I.- M 900
Concentrated protease to reduce gluten strength in baking.
Dosage: 01-20 mg per Kg of flour.
 
Bread Improvers

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
 
Krishnazyme Super

A premium grade bread improver providing good volume, structure, crumb colour and dough and handling tolerance.
Dosage: 0.3- 0.5% on flour basis
Packing: 10 Kg and 25 Kg

Krishnazyme Extra 200

A multipurpose improver providing good dough and handling tolerance with extra volume.
Dosage: 0.3- 0.5% on flour basis
Packing: 10 Kg and 25 Kg

Krishnazyme MP 300

An emulsifier free multipurpose improver providing good volume, softness and dough and handling tolerance.
Dosage: 0.3- 0.5% on flour basis
Packing: 10 Kg and 25 Kg

Krishnazyme Conc.

A very concentrated bread improver providing good volume, fine structure and pleasant aroma.
Dosage: 0.03- 0.05% on flour basis
Packing: 1 Kg, 5 Kg and 25 Kg

Krishnazyme Super BR 300

A multipurpose improver providing good volume, excellent structure and better fermentation tolerance.
Dosage: 0.3- 0.5% on flour basis
Packing: 10 Kg and 25 Kg

Krishnazyme Super BR 1000

 An improver for increased volume, fine crumb structure and softness and suitable for multiple applications.
Dosage: 1% on flour basis
Packing: 10 Kg and 25 Kg

Krishnazyme SP 2000

An improver for increased volume, fine crumb structure and softness and suitable for multiple applications.
Dosage: 1% on flour basis
Packing: 10 Kg and 25 Kg

 
Bread Mixes

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.

 
Krishnamix Multi
A balanced blend of 7 grains and seeds providing a healthy and tasty bread dark in colour.
Packing: 10 Kg and 25 Kg
Krishnamix Rye
A blend of rye and sourdough for the easy production of tasty rye bread.
Packing: 10 Kg and 25 Kg
Krishnamix Ciabatta
A real aroma rich mix for making classic Italian Ciabattas.
Packing: 10 Kg and 25 Kg
Krishnamix Soya
A soy protein rich mix for the consistent quality production of  Soya bread.
Krishnamix Country
Mix for making typical European style country bread.
Packing: 10 Kg and 25 Kg
Krishnamix Sunny
Mix with sunflower seeds and oats flour and flakes for a healthy and tasty bread.
Packing: 10 Kg and 25 Kg
Krishnamix Baguette
Concentrate for classic French style Baguette and similar breads with real appeal.
Packing: 10 Kg and 25 Kg
Krishnamix Spicy
A balanced blend of Indian seasoning with really hot note.
Packing: 10 Kg and 25 Kg   
Krishnamix Indian
A real seasoned bread with an Indian curry taste.
Packing: 10 Kg and 25 Kg   
Krishnamix Chutney
A bread with an excellent Indian Chutney taste
Packing: 10 Kg and 25 Kg  
Krishnamix Veggie Meat
A protein enriched bread with meaty chewy and taste.
Packing: 10 Kg and 25 Kg  
Krishnamix Corny
A perfect blend of corn and Indian seasonings to produce great tasting bread.
Packing: 10 Kg and 25 Kg
 

Release Agents

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.

 
Krishna pan EM 350
A vegetable based releasing emulsion, ideal for applying to facilitate easy release of baked product from baking tins and pans.
Packing: 20 Ltrs
Krishna pan EXCEL
A vegetable oil based premium quality stable pan releasing emulsion, ideal for applying to facilitate easy release of baked product from baking tins and pans.
Packing: 20 Ltrs
 
Shelf Life Extenders
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.

 
Krishnamould CP P
Calcium Propionate, the most effective mould inhibitor in bread, in powder form. A dense product with low dusting properties, unlike the normal Calcium Propionate Powder.
Packing: 20 Kg 
Krishnamould CP G
Calcium Propionate, the most effective mould inhibitor in bread, in granular form. A non-dusting product with good water-soluble properties.
Packing: 20 Kg
 
Malt Products

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

 
Krishna malt EZ
Enzyme active light colored Barley malt flour in varying degrees of diastatic power, colour and flavour.
Packing: 10 Kg and 25 Kg
Krishna malt IT
Roasted dark Barley malt flour in various colour and flavour.
Packing: 10 Kg and 25 Kg
Krishna malt LI
Liquid Malt Extract which imparts colour and enhances flavour in bread.
Packing: 25 Kg
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» Ingredients for Cake and Confectionary
Cake Mixes

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.

 
Krishnaphee Spongee
A complete mix which requires only addition of water and egg for the preparation of sponge cake with soft and fine structure and excellent taste. Swiss Rolls and Victoria sponges can be made with the same mix.
Packing: 10 Kg and 25 Kg
Krishna phee Spongee(PRIME)
A premium quality sponge mix which requires only addition of water an egg for sponges with good volume, great taste and moist crumb. Swiss Rolls and Victoria sponges can be made with the same mix.
Packing: 10 Kg and 25 Kg
Krishna phee SFI
A concentrate offering consistent result and cost effectiveness to industrial bakers for preparing sponges with high volume, perfect structure and good keeping properties. Swiss Rolls and Victoria sponges also can be made from SFI.
Packing: 10 Kg  
 

Confectionary Mixes

Our confectionary mixes are formulated with the finest ingredients resulting in a superior final product.  We can develop custom blends and formulations to meet the customer requirements.

 
Krishna fin RM
A complete mix for producing American style muffins of high volume, mouth-watering taste and extended shelf life.
Packing: 10 Kg and 25 Kg
Krishna fin RM Conc.
A concentrate for producing American style muffins of rich taste and excellent structure.
Packing: 10 Kg and 25 Kg
Krishnazan Donut (C)-Conc
A concentrate to produce top quality cake donuts featuring excellent symmetry, volume and shelf life.
Packing: 10 Kg and 25 Kg
Krishnazan Donut (C).
A complete mix to produce top quality cake donuts featuring excellent symmetry, volume and shelf life.
Packing: 10 Kg and 25 Kg
Krishnazan Browny
A dark, moist, chewy and rich Brownie of smooth texture and deep flavour can be prepared with this mix by just adding egg, butter and water.
Packing: 10 Kg and 25 Kg
 

Leavening Agents

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.

 
Krishna bake SA 160
A single acting Baking Powder which is specially formulated for commercial application and produces good volume and even structure. 
Packing: 10 Kg and 25 Kg
Krishna bake DA 160
Double acting Aluminium free chemical leavener. This product is particularly appropriate for pancake, biscuit, and some cake recipes.
Packing: 10 Kg and 25 Kg
 

Shelf Life Extenders

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.
 
Krishna mould Sorba
Potassium Sorbate, a highly recommended anti moulding agent in cake, in crystalline powder form.
Packing: 15 Kg and 25 Kg   
Krishnamould Special

Blend of mould inhibitors to act effectively in cake and similar products.
Dosage: 0.02-0.05 %
Packing: 15 Kg and 25 Kg   

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» Specialties for Pastry
Glazes

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.

 
Krishna gel Cold

A multipurpose, cold setting and high quality gel providing mirror effect to cakes, bavarois and fruits. It is ready to use and easy to apply.Krishnagel Cold is neutral and can add any flavour or colour as per the requirement.
Packing : 4 Kg Bucket 

Krishna gel Hot

A hot setting glaze which can be applied manually as well as using sprays on pies, Danish or puff pastry, cakes and on fresh fruits. It gels immediately with excellent shine once heated to around 80°C. Flavour and colour can be added as per the customers’ choice.
Packing: 4 Kg Bucket

 
Fruit flavored fillings

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.

 
K.I,Fruit fancy Strawberry

Strawberry flavour
Packing: 2.5  Kg 

K.I.Fruit fancy Blueberry

Blueberry flavour
Packing: 2.5  Kg

K.I.Fruit fancy Mango

Mango flavour
Packing: 2.5  Kg

K.I. Fruit fancy Blueberry

Blueberry flavour
Packing: 2.5  Kg

K.I. Fruit fancy Orange

Orange flavour
Packing: 2.5  Kg

 

Fruit Jam

We have a variety of jams with spectacular quality. This delicious range of products made with fruit pulps are used in different bakery and pastry application as filling and topping. High fruit content and good baking stability make them the products of choice for many of our customers. The following are readily available and jams of other fruits can be tailor made based on requirement.

 
Krishna fruity FC 50

Mixed fruit Jam
Packing: 4 Kg

Krishna fruity FC 45

Pineapple Jam
Packing: 4 Kg

Krishna fruity FC 60

Strawberry Jam
Packing: 4 Kg

 
Icings & Creams
 
Krishnastard EC 20
A specially formulated Custard Powder to provide the traditional taste and flavour to Iranian cup cake
Packing: 25 Kg
Krishnastard INST
Mix for the production of high quality Custard with rich taste and excellent appearance.
Packing: 25 Kg
Krishnastard INST(PRIME)
For the preparation of premium quality Custard with rich taste and excellent appearance.
Packing: 25 Kg
Krishna cream (WP)
It is a high yielding whipped topping powder that is more stable for cake filling and cake toppings.
Packing: 10 Kg and 25 Kg
Krishna cream IS 200
A double refined, extra-white sugar pulverized to a smooth consistent and uniform powder, which finds key use in preparing icings.
Packing: 10 Kg and 25 Kg
 
Flavours

We offer specially formulated falvours for bakery industry impressing your customer’s sensation of taste and smell. These are heat stable and designed for optimum dosage.

 
Colors

We have range of vibrant and bright colors in liquid and paste form. These are formulated for optimum dosage in various food products.

 
Candied & Dried Fruits

Candied and Dried fruits find application in decorating most of the bakery and pastry products. These are processed from fresh fruit and vegetable and available in various colors & flavors.

Candied fruits present great opportunities for creative enhancement of breads and cakes, especially in buns, cakes, bread, pizza and rolls. We offer a choice assortment of candied fruits that include candied papaya (tutty fruity), orange peel, ginger, ginger peel and lime peel.

 
Krishnatutty SC 70
It is uniformly sized papaya cubes and glazed for industrial applications. The product is available in Red, Green & Orange colors.
Packing: 15 Kg carton
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» POWDER FOR ICE CREAM
Gelato Bases

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

 
Gel cream 50
Neutral base for preparing milk gelato by the addition of milk, dairy cream and sugar.
Packing: 25 Kg Paper bag
Fruit cream 50
Base for producing fruit gelato by adding sugar, water and fruits or fruit preparations.
Packing: 25 Kg Paper bag
 
Ice Cream Powders

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

 
Krishna cream Softee
Powder for producing fluffy and smooth, soft serving ice cream with good over run with the addition of Water.
Packing: 25 Kg Paper bag
Krishna cream Softee Base
Base for making fluffy and smooth soft serving ice cream with good over run by adding Sugar, Milk and water.
Packing: 25 Kg Paper bag
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» HEALTH AND WELLNESS RANGE

Sugar Free

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.

 
Krishna phee Choco SF
Sugars free Pre- Mix for preparation of chocolate cake with low calorie and low glycemic index.
Packing: 25 Kg Paper bag
Krishna fin RM SF
A sugar free muffin  Pre- Mix to prepare soft and tasty muffins.
Packing: 25 Kg Paper bag
Krishna phee PRM SF
Pre- Mix for preparation of sugar free cake with low calorie and low glycemic index.
Packing: 25 Kg Paper bag
Krishna zan Donut SF (C)
Complete Mix for making tastier chemical leavened Doughnuts.
Packing: 25 Kg Paper bag
Krishna zan Donut SF (Y)
Complete Pre- Mix for making tastier yeast l leavened Doughnuts.
Packing: 25 Kg Paper bag
 
Egg Free
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.
 
Krishna phee sponge (EF)
Pre- Mix for easy preparation of EGG FREE sponge cake.
Packing: 25 Kg Paper bag
Krishna phee SFI (EF)
EGG FREE cake concentrates for preparing a wide range of cakes without eggs.
Packing: 25 Kg Paper bag
Krishna zan Browny (EF)
EGG FREE Brownie pre mix to make egg free Chocolate Brownies
Packing: 25 Kg Paper bag
Krishna ffin RM (EF)
EGG FREE Muffin mix to make egg free muffins easily and fast just by adding oil and water.
Packing: 25 Kg Paper bag.
Krishna ffin RM (EF) Conc.
Pre-mix to make egg free muffins easily and fast.
Packing: 25 Kg Paper bag
Krishna phee sponge choco (EF)
Premix for easy preparation of Egg Free chocolate cake mix.
Packing: 25 Kg Paper bag
 
Healthy Bread Mixes

Our healthy bread mixes come with the natural aroma and traditional taste but with additional nutritional and health benefits. Our variety of healthy bread mixes are perfect choice for all your customers who believes in a link between diet and wellness.

 
Krishnamix Fibery
A fibre rich bread concentrate with fenugreek fibre which has high medicinal values.
Packing: 25 Kg Paper bag
Krishnamix Bran
For making bread, which has very rich wheat fibre content.
Packing: 25 Kg Paper bag
Krishna mix Diety
A bread mix modified for its glucose absorption to reduce the glycemic effect and reduce blood glucose.
Packing: 10 Kg and 25 Kg
Krishnamix Wholy
A complete whole meal bread  mix with a lot of fibers to enhance the nutritive
Packing: 10 Kg and 25 Kg
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» MILLING AIDS
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.

 

K.I.- M 100
Alpha-amylase hydrolyses starch into soluble dextrins resulting in increase in volume.
Available in various concentrations from 5,000 SKB to 120,000 SKB.
Dosage: 05-100 mg per Kg of flour.
K.I.- M 100 AG
Amiloglucosidases hydrolyses dextrin to dextrose and speeds up the fermentation.
Dosage: 50-100 mg per Kg of flour
K.I.- M 200
Xylanases used in the baking industry for improving fermentation tolerance and increasing bread volume and softness.
Available in various grades and concentrations
Dosage : 05-100 mg per Kg of flour.
K.I.- M 200 KR
Special Xylanases for better fermentation tolerance.
Dosage: 10-60 mg per Kg of flour.
K.I.- M 300 GO
Glucose Oxidase oxidises free sulphydryl groups in gluten and strengthen the dough and also increases the flour stability.
Available in three concentrations
Dosage: 03-60 mg per Kg of flour.
K.I.- M 300 LF
Phospho lipase replace partially or fully the emulsifiers and also contribute in increase of the bread volume.
Dosage: 05-60 mg per Kg of flour.
K.I.- M 300 LP
A better performing Lipase.
Dosage: 05-60 mg per Kg of flour.
K.I.- M 500 NS
An anti-staling amylase every effective in reducing staling in bakery goods
Dosage: 100-300 mg per Kg of flour.
K.I.- M 500 FL
Speciality enzyme for extra softness in sweet and bread dough
Dosage : 40-100 mg per Kg of flour.
K.I.- M 840
Special Phospholipase to replace egg in Cake formulations.
Dosage : 20-50 mg per Kg of flour
K.I.- M 900
Concentrated protease to reduce gluten strength in baking.
Dosage : 01-20 mg per Kg of flour
 
Flour Correctors (Improvers)

Our flour correction solutions help the Millers to deliver consistent quality flour to their customers. We offer tailor made products to solve the problems with gluten quality and enzyme activity, stabilize the flour and also to improve flour for specific application.

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» FOOD ADDITIVES

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.

 
Krishnaquin BHA
FCC grade BHA offering excellent anti oxidant properties in oil and fat. It also helps to minimize the nutritional losses.
Packing: 25 Kg
Krishnaquin BHT
BHT with good anti oxidant properties in oil and fat. It provides very good synergetic effect in combination with BHA.
Packing: 25 Kg
Krishnaquin TBHQ
TBHQ is considered to be the most effective anti oxidant in frying oil and fat. It provides good synergetic effect in combination with Citric Acid, which acts as a chelating agent.
Packing: 25 Kg
Krishnaquin 010
Krishnaquin 010 is a synergetic blend of BHA and BHT in sunflower oil. This product, in liquid form, is easy to dose and ensures the uniform dispersion.
Packing: 25 Kg
Krishnaquin 020
Krishnaquin 020 is a synergetic blend of BHA and BHT in vegetable oil. This product, in liquid form, is easy to dose and ensures the uniform dispersion.
Packing: 25 Kg
Krishnaquin 040
Krishnaquin 040 is a synergetic blend of anti oxidant TBHQ and the chelating agent Citric Acid. This product, in liquid form, is easy to dose and ensures the uniform dispersion.
Packing: 25 Kg
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