Puratos 'Intens', Tackling Single Functionalities

Industrial is a fast segment in the bakery world. Today, industrial bakeries around the world are continuously looking to address the increasing production challenges and to satisfy ever more demanding consumers.

In order to do so, they need innovative, yet flexible solutions that can be implemented quickly: Puratos’ Intens product range is the ideal answer to this trend. Intens is a range of modular ingredients that optimise a single functionality (like freshness, short bite, resilience, dough extensibility, etc.) of the dough or the final product. Intens products can be used in all types of yeast-raised bakery applications, such as rolls, sliced breads, buns, pizzas and pitas.

Intens Gluten Replacement

A module that particularly caught the attention recently is the Intens Gluten replacement, which allows for the replacement of (part of) the vital wheat gluten, which results in a reduction in the recipe cost. Vital wheat gluten is often used to provide extra strength to the dough, especially in challenging conditions, like with automated equipment, low protein flour, whole wheat breads, etc. However, gluten is a relatively expensive ingredient, which can contribute from 3.5% up to 15% of the total recipe cost. In addition, the price of gluten has been fluctuating quite a lot following an upward trend. As a result, increasingly more industrial bakeries switch to Intens Gluten Replacement, which guarantees them the same baked product quality, independence from the gluten price volatility, and above all, a cost reduction.

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