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 label solution.
Modular improver solution designed to replace mono- and diglycerides, providing a soft, fine crumb in a broad range of soft breads such as toast bread, buns, donuts, and more. Intens Soft & Fine is clean(er) label and cost efficient.
- Clean(er) label
- More cost efficient than butter or margarine
- An alternative to emulsifiers such as monoglycerides in powder and gel
0.5-2% on flour weight depending on the application.
Wheat flour, Enzymes.
