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.
- Initial softness, finer & whiter crumb, longer softness during shelf life
- Clean(er) label and cost efficient
- Perfect for buns, toasts, sweet bakery, donuts and any other soft items
Intens Soft & Fine is an enzyme-based improver which mimics the attributes of mono- and diglycerides in recipes. It gives greater initial softness, a finer & whiter crumb, and longer softness throughout shelf life when producing bakery items like toast breads, hamburger buns, brioche, sweet dough croissants, donuts, and many more.
Intens Soft & Fine can be used in improvers and mixes, to be applied in all different kinds of soft breads.
It answers the clean label expectations of consumers and offers a cost-efficient alternative to expensive ingredients such as lipases, full fat soy flour and monoglycerides.
0.5-2% on flour weight depending on the application.
Wheat flour, Enzymes.
