Our Products
Bakery and Biscuit Industry
KFIRM has developed baker food additives under expert guidance of food technologists and enzyme experts. KFIRM has designed unique enzymes blends that work specifically for all types of bakery products that include breads, biscuits, Rusk, Khari.
SUPERZYME XL
BREAD IMPROVER
KFIRM Bread Improver Consist Of Enzymes & Permitted Food Based Ingredients. It Shows Good Performance & Improve All Desired Bread, Bun, Rusk Quality.
- Volume & softness.
- Crumb structure & color.
- Improve fermentation tolerance at final proof.
- Tolerance towards variation in flour quality.
GLUTEN K+
FOR BAKERY
Replaces 99% wheat vital Gluten from your Bread / Rusk recipe.
- Improves volumes, softness & crumb structure.
- Improve fermentation tolerance.
- To minimize the doug shrinkage during fermentation process.
PIZZA BASE CONCENTRATE
PIZZA BASE IMPROVER
Improves volume, chewiness and extra softness for longer period.
LIPO 200
COOKIES IMPRROVER
- It help to improve cookies by making them lighter & crispier.
- Lipo 200 improves/ increases cookies dimension size.
- Improves mouth feel, color and glazing ion finished product.
- It reduces product breakage problem during transport.
RP 50
CREAM ROLL / KHARI IMPROVER
- Improves Color, More Lighter and Crisper.
- 10-15% Increases in Volume.
- Enhances the Sheeting Property.
Egg Free Cake Products & Tutti Fruity
CAKE CONCENTRATE & PREMIXES POWDER
- KFIRM Eggless Sponge & Muffin Cake Concentrate.
- KFIRM Eggless Premixes (Vanilla and Chocolate Flavor).
- KFIRM Egg-Free fruit Cake Premix.
- KFIRM Choco Lava Premix.
VITA PLUS
CAKE IMPROVER - FOR CAKE INDUSTRIES
- Use In Egg And Egg Free Cakes.
- Improves Shelf Life.
- Improves Volume, Softness & Texture.
- Reduces Egg Content (In Egg Cake) And Sponge Breakage Ratio.
TUTTI FRUITY
All color available as per customer demand.
Industrial Food Grade Enzyme
INDUSTRIAL FOOD GRADE ENZYME
- Baking Enzyme
- Flour Mill Enzyme
- Biscuit/Cracker/Waffer Enzyme System
- Noodle/Pasta Enzyme System
Jaggery & Distillery Industry
JAGGERY BIO-CLEANERTM
FOR JAGGERY INDUSTRIES
KFIRM has developed Jaggery Bio-CleanerTM
- Improves moulding rate and sweetness.
- Improves mouth feel, color and glazing in finished product.
- Reduces Product breakage problem during transport.
ALCOHOL BOOSTER
FOR MOLASSES BASED INDUSTRIES
During Fermentation of molasses processing to improves Ethanol production.
Wheat & Cereal Milling Industry
Enzymes are invaluable processing aids in wheat and cereal milling industry. Coming new crop and improper handling such as milling process, storage of grain results in low extensibility, short elasticity, grayish color, low gluten percentages and robust of flour. To compensate for the deficiencies of the grain, it is necessary to add food based ingredients.
KFIRM Lifesciences offer a range of Products for flour supplementation, each with its own special properties which work to obtain specific needs of wheat flour/Besan.
FlOURZYME 50
FLOUR IMPROVER
- Strength gluten matrix.
- Enhance dough stability/to minimize collapse the dough during proofing.
- Product is Veg. Origin and perfectly safe to handle.
- Enhance dough stability/to minimize collapse the dough during proofing.
GLUTEN K+
FOR FLOUR MILL
- Improves volumes, softness & crumb structure.
- Improve fermentation tolerance.
- To minimize the doug shrinkage during fermentation process.
ALPHA 200
FOR GAATHIA / SEV / BHUJIA/ DHOKLA - BESAN IMPROVER
KFIRM Besan improver consists of permitted food based ingredients. It show good performance and improve all desired Sev / Snacks quality attributes.
PAKODI CRAZY
NIMKEE IMPROVER
- Improves volume & softness.
- Improves lighter & crispier.
- Reduces yur production time up to 35-45% and breakage problem.
- Improves finished goods shelf life.
NODZYME
NOODLES IMPROVER
- Improves mechanical stability & tolerance to long cooking time.
- Better surfaces smoothness and firmness of products.
- Improves whiteness and surface lucency of noodles.
- Reduces broken ratio and increases productivity.