Intens Egg Replacer

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. 

Intens Egg Replacer is a solution to replace eggs in yeast raised goods, without impacting dough rheology, appearance, texture or taste. It can help alleviate short term supply issues and solve long term challenges as well. Intens Egg replacement can reduce total egg cost by about 50%, depending on the percentage of eggs and type of finished application. 10kg of eggs can be replaced by 2kg of Intens Egg Replacer & 8kg of water.

Customer advantages

  • Dough rheology
  • Visuals and shape
  • Texture
  • Cost reduction
  • Avoid supply challenges with egg

Consumer advantages

  • No difference in product taste
  • No difference in product texture

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Added to any recipe on top of an existing bread improver.

Usable in Croissant, Danish, Brioche, Rolls and bun applications.

Wheat flour, gluten, enzymes, rapeseed oil 

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. 

Intens Egg Replacer is a solution to replace eggs in yeast raised goods, without impacting dough rheology, appearance, texture or taste. It can help alleviate short term supply issues and solve long term challenges as well. Intens Egg replacement can reduce total egg cost by about 50%, depending on the percentage of eggs and type of finished application. 10kg of eggs can be replaced by 2kg of Intens Egg Replacer & 8kg of water.

Customer advantages

  • Dough rheology
  • Visuals and shape
  • Texture
  • Cost reduction
  • Avoid supply challenges with egg

Consumer advantages

  • No difference in product taste
  • No difference in product texture

View full description