Mimetic Lamination

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. 

French viennoiserie at its best

To consumers there is something about eating French viennoiserie: its cracking sound, its golden beauty, its perfect layers, its exquisite sensorial experience of melting in the mouth and its… taste. MIMETIC Lamination offers you a combination of intense taste, exquisite freshness and great workability.

  • 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

 


Available items:

  • MIMETIC Lamination 20: Recommended when processing conditions are below 18°c, softer fat.
  •  MIMETIC Lamination 32: Recommended when processing conditions are above 18°c, harder fat.
  • MIMETIC Lamination Cleaner Label: With consumers' rising interest in transparency, sustainability and food safety, this item is the right choice if you want to opt for a more clean label.
  •  MIMETIC Lamination Primeur: Looking for a specialty fat that does contain butter in order to claim “made with butter”? Opt for this solution.

 

"Laminated baked goods made with MIMETIC keep fresh longer on the shelf – validated by an export sensory panel on four different freshness parameters versus two alternative lamination fats."

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Customer advantages
  • Top quality end-products with butter sensation
  • Excellent shortbite, melting and crispiness of baked goods
  • Prolongs the freshness of baked goods
  • Convenience: ease of use, great workability, excellent plasticity
  • Cost reduction vs. butter
  • Works in direct and frozen processes
  • Approved on industrial lines and in long shelf life
  • Allows nutritional and sustainable claims on packaging
  • 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, moist and crispy bite
  • Prolonged freshness sensation

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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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