Intens Soft & Fine, an enzyme-based improver that gives initial softness, a finer and whiter crumb structure, and longer softness during shelf life. Compatible with all types of fat, this enzyme-based technology replaces monoglycerides, traditional lipases, and full-fat soy flour in bakery applications.
- Clean(er) label,
- More cost efficient than butter or margarinecost efficient,
- An alternative to emulsifier E471/monoglycerides and to full fat soy flour & lipases
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.
