Intens Egg Replacer is an enzyme-based technology that allows to reduce up to 50% of eggs in bread of viennoiserie without impact on dough, appearance, texture and taste. This may be added on top of an existing bread improver
- Conveniently adapts to any process and any recipe
- Helps minimize the impact of volatile price of egg in recipe cost
- Helps reduce potential allergens in the product brough about by eggs
