Intens Freshness 2-30

The Intens range of modular solutions is based on the latest ingredient innovation, helping you to improve a single challenge in your dough or final bread, and 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 pan breads, soft buns, crusty breads, flatbreads and croissants. On top of that, each Intens product focuses on a single area of functionality, such as dough rheology, shape, texture or cost reduction.

Intens Freshness 2-30 is a clean label modular solution, made with a new generation of freshness enzymes that can extend the shelf life of your product for 21+ days, without compromising any textural parameters of the baked goods.

  • Clean label
  • 21+ days shelf life
  • Patented enzyme technology
Customer advantages
  • Keep the product fresh during its entire shelf life
  • Bread feels as soft on day 21 as the first day
  • Greater distribution savings
  • In line with consumer trends
Consumer advantages
  • Soft and moist crumb while maintaining resilience
  • Clean label

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Ingredients

Wheat flour, vegetable oil, amylase, xylanase, protease

The Intens range of modular solutions is based on the latest ingredient innovation, helping you to improve a single challenge in your dough or final bread, and 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 pan breads, soft buns, crusty breads, flatbreads and croissants. On top of that, each Intens product focuses on a single area of functionality, such as dough rheology, shape, texture or cost reduction.

Intens Freshness 2-30 is a clean label modular solution, made with a new generation of freshness enzymes that can extend the shelf life of your product for 21+ days, without compromising any textural parameters of the baked goods.

  • Clean label
  • 21+ days shelf life
  • Patented enzyme technology
Customer advantages
  • Keep the product fresh during its entire shelf life
  • Bread feels as soft on day 21 as the first day
  • Greater distribution savings
  • In line with consumer trends
Consumer advantages
  • Soft and moist crumb while maintaining resilience
  • Clean label

View full description

R & D

Our dedicated team of researchers and our state-of-the-art facilities are completely at your service.

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Sensory Analysis

Sensory Analysis allows to translate consumer wishes, perception and preferences into recipes and process specifications.

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