Based on the latest research and development, Intens modular ingredients are a range of improvers specifically designed for different bread applications to improve a range of individual functionalities.
The Intens range of modular solutions are based on the latest ingredient research and development, improve a single functionality of the dough or the final bread, and allow you to be fast and flexible when creating new bakery products. As any production team knows, speed and flexibility have never been more crucial when it comes to product development.
The various modular solutions in the Intens range can be used in a wide range of bakery applications including toast bread, buns, flat breads, croissant, brioche, and baguettes. On top of that, each Intens product focuses on a single area of functionality: dough rheology; visuals and shape; shelf life; texture; nutrition; and cost Reduction.
This powdered modular solution uses the latest enzyme technology to keep products fresh and resilient throughout their shelf life while also making crumbs soft and moist. Intens Freshness is a clean label product. Dosage 0.25-0.5% on flour weight.
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.
This powdered modular solution allows you to reduce or replace the gluten in a bakery recipe, and to reduce your costs. The gluten content can be reduced by up to 3% on flour weight for some bakery applications. Dosage on flour weight.
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