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 teduction.
This modular solution enhances the resilience of soft bakery products to retain their original shape after compression.
Wheat starch, wheat flour, vegetable oil (canola and/or soya), xylanase.
Our dedicated team of researchers and our state-of-the-art facilities are completely at your service.
Sensory Analysis allows to translate consumer wishes, perception and preferences into recipes and process specifications.