Intens

Intens product ranges include

Intens Soft & Fine
Intens Freshness
Intens Resilience
Intens Short Bite
Intens Gluten replacement
Intens Sliceability
Intens Soft & Fine
Intens Egg Replacement
Intens Strength CL
Intens Mould Control

Intens Soft & Fine

Intens Soft & Fine is a modular improver solution that can be used in all different kinds of soft breads. Developed with our Innovation Inspired by Nature, it answers the clean label needs and offers a cost efficient solution to alternatives in the market like lipases, full fat soy flour and monoglycerides.

Intens Freshness

Intens Freshness is a modular ingredient in powder form that optimizes the freshness of bakery products for a longer time. It can be used in all type of bakery products with a shelf life up to two weeks.

Intens Resilience

This powdered modular enzyme-based technology optimizes the resilience of soft bakery products to reduce wrinkling and to help soft bakery products maintain their shape during transportation and storage.

Intens Short Bite

This powdered modular solution allows you to enhance the short bite – and reduce the chewiness – of your bakery products. Intens Short Bite is a clean label product. Dosage: on flour weight.

Intens Gluten replacement

Modular ingredient in powder form to replace part of the gluten and to reinforce low protein flour, in direct method and frozen dough. 1% on flour weight to replace 1% gluten.

Intens Sliceability

This powdered modular solution makes slicing soft breads much easier, allowing you to completely avoid crumb deformation. It also allows for improved bread depanning on industrial lines. Intens Sliceability is a clean label product. Dosage 0.4-0.5% on flour weight

Intens Soft & Fine

Intens Soft & Fine is a modular ingredient that gives initial softness & fineness of the crumb in bakery applications. It’s a clean label cost efficient alternative to other solutions on the market like monoglycerides, other lipases and full fat soy flour.

Intens Egg Replacement

This powdered modular enzyme-based technology can reduce up to 50% of eggs in bread or viennoiserie without impact on dough rheology, appearance, texture or taste. This module can be added to any recipe, on top of an existing bread improver.

Intens Strength CL

This powdered modular solution uses unique enzyme technology to give better strength and tolerance to the dough, especially in fluctuating raw material and process conditions. Thanks to Intens Strength, your breads will have an improved and more consistent volume.

Intens Mould Control

This powdered modular enzyme-based solution preserves the shelf life of yeast raised bakery products. It helps to give longer microbiological shelf life up to more than 60 days, depending on application, hygiene and environmental conditions like temperature or humidity. This technology has limited impact on yeast activity, fermentation time and flavor.