Improver to create the perfect 'melting' texture in bread
Based on the latest research and development, Intens modular ingredients are a range of improvers specifically designed for different bread applications to improve a range of individual functionalities.
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.
The various modular solutions in the Intens range can be used in a wide range of bakery applications including toast bread, buns, flat breads, croissant, brioche, and baguettes. On top of that, each Intens product focuses on a single area of functionality: dough rheology; visuals and shape; shelf life; texture; nutrition; and cost Reduction
Soft’r Melting technology is an improver solution that allows you to create the perfect melting texture for medium and sweet bread applications, from the day they are made to the end of their shelf life. As soft sweet baked products such as donuts and panettone become ever more popular, producers are under pressure to deliver quality goods with better texture and longer-lasting freshness. That is why Puratos created Soft’r Melting, a technology solution that enhances the freshness of sweet bakery products by increasing the softness, moistness, short bite and resilience of baked goods, from the beginning until the end of shelf life. Soft’r Melting also creates a melting sensation that will make your bread products seem even more indulgent than ever. Thanks to Soft’r Melting you can now create products with a more enjoyable texture, a longer shelf life, and – since the breads remain fresher for longer – lower levels of waste