Mimetic Incorporation

MIMETIC is a truly unique specialty fat allowing chefs to create deliciously tasting bakery and patisserie applications in a convenient way. It is a new generation of fat, resulting from years of R&D expertise and know-how. 

Freshness and indulgence at every bite 

The sensation of biting a rich piece of cake on a High Tea, having a soft bread on a brunch or a crispy cookie during coffee break… Indulgence is key! With MIMETIC Incorporation, for preparation of cakes, soft doughs, short crust and cookies, you can offer your consumer the perfect taste while monitoring your convenience at work (ease of incorporating) and your cost structure.

  • MIMETIC is a new generation of specialty fats providing an excellent eating experience (buttery sensation) together with an exceptional workability
  • Superior quality of end-products (croissants, danishes, puff pastries, cakes, soft dough, cookies, short crust)
  • In line with consumer needs (taste, freshness and health) and industrial needs (1-on-1 replacement in recipe), for direct and long shelf life processes and frozen applications
Customer advantages
  • Top quality end-products with butter sensation
  • Prolongs the freshness of baked goods
  • Convenience: ease of use, more tolerance
  • Ease of incorporating vs. butter (less time needed for mixing f.e. brioche)
  • Cost reduction vs. butter
  • 1-on-1 replacement of regular fat
  • Storage conditions (4-20°C) are more flexible vs. butter
Consumer advantages
  • Delicious intense taste
  • Excellent melting experience
  • A perfect short and moist bite
  • Prolonged freshness sensation

Downloads 

“Next to taste properties, MIMETIC Incorporation offers me as well convenience while making cookies. As it is more tolerant,you have less waste of dough and thus a gain in efficiency!”
International Technical Advisor, Dirk De Vriendt

Contact

Contact one of our local Puratos representative or search for a local Puratos subsidiary.

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Industrial Bakery Competence Center

The IBCCs provide customers with the facilities and tools to develop specific bakery finished goods, and to research and test new applications before starting production.

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