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.
Intens Extensibility is a modular solution ideal for, baguettes, flat breads and pizza dough. It enables to reduce dough shrinkage and improve dough workability on automated lines.
Wheat flour, vegetable oil (canola and/or soya), l-cysteine hydrochloride, xylanase.