Intens - Puratos

Intens
What is your texture?
Texture is key to consumer
satisfaction
Puratos has developed a specific approach to measure and optimize texture of bakery products in
all their aspects:
• from the initial feel of a product that is soft and resilient;
• to the enjoyment of a moist crumb and short bite;
• and the maintaining of freshness in breads and rolls
Puratos’ expertise in texture solutions
Puratos continuously looks for the latest development in enzymes and
emulsifiers via long term research and collaboration with the top universities.
Our production facility in Andenne, Belgium, allows us to custom produce
the exact enzymes and emulsifiers that we need to deliver the texture we
are looking for.
We define the optimal synergy of these ingredients to respond to your
challenges and needs. This is made possible thanks to a highly trained
R&D and their in-depth knowledge of the application, recipe, baking
process and formulas.
Within our approach, we combine all this with scientific texture measurements
and consumer insights which enables you to obtain the desired texture of your
baked goods. So what is your texture?
Intens Modular Solutions
To take advantage of changing consumer trends, more than
ever industrial bakers must differentiate their bakery products.
Speed and flexibility have never been more essential for product
development and production teams. The right choice of ingredients
can be a major contribution to your bottom line.
INTENS modular solutions
• Optimize individual characteristics of the dough or
the final bread.
• Based on the latest enzymes research and development
INTENS allows you to:
• Add on top of an existing recipe to intensify a specific
functionality without re-engineering the entire formula
• Differentiate the texture of your products in terms of freshness,
resilience, short bite …
• Combine modules to custom create your ideal solution
• Apply to a wide range of bakery applications: sliced breads,
buns, flat breads…
Changes in the recipes may be necessary.
Intens
Freshness
In the consumers’ mind, freshness is one of the key factors of bread quality.
Consumers evaluate the freshness of breads in different ways. They judge the
softness by squeezing the bread before purchase, appreciate the moistness of
the crumb at the moment of consumption and evaluate the conservation of this
softness and moistness over time (shelf life).
What’s
your texture?
What’s Your Texture?
Challenge
Resilient
Chewy
Crumbly
Soft
Axis 1: 72%
Dry
Hard
Moist
Hard
Claggy / Sticky
Axis 2: 18%
- Sensorial
- Physical
After baking, breads lose freshness because of crumb staling, the process
in which starch molecules crystalize. The crystals trap moisture, making
the crumb feel dry. The bonding of gluten and starch is another effect of
staling. More bonds make the crumb even more firm.
Sticky
Short bite
Solution
Intens Freshness is a solution that optimizes freshness by increasing the
softness, crumb moistness and shelf life of soft breads
and rolls. The efficiency of the enzymes used in Intens Freshness is
measured both mechanically and through sensory analysis.
Typical applications
- Increasing softness and shelf life in packed sliced bread and buns.
- Optimal crumb moistness for sweet bakery products with inclusions
or fillings.
- Achieving months of shelf life for soft croissants.
- For all bakery products where additional freshness is desirable.
Benefits
• For the consumer
- Soft breads and rolls are softer when squeezed.
- Excellent crumb moistness provides more eating pleasure.
- Longer shelf life for more convenience and less waste.
• For the industrial baker
- Extended shelf life optimises logistics for baker and retailer.
- Easy to use: improved freshness without having to reformulate
the entire improver and recipe.
Tested and approved
• Expert panels, in combination with instrumental measurements,
accompany our product development. Once a solution is internally
approved, we validate it at end consumer level.
Freshness test
Can be added to any recipe, on
top of existing bread improvers
0.25 – 0.5%, according to recipe
and desired freshness
Packaging: 25 kg bag
Shelf life: 9 months
Croissant with
SOFT'R INTENS FRESHNESS
Reference
Freshness
Freshness
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-
Freshness
Freshness
Dosage
Sweet bakery products, especially with fillings and inclusions, tend
to stale quickly. Two soft croissants are compared for freshness.
The croissant with Intens Freshness shows overall superior
freshness. After 4 weeks, its freshness is at the level of a 1 week-old
reference croissant without Intens Freshness.
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2
Weeks
Weeks
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Weeks
Weeks
Croissantwith
with
Croissant
Croissant
with
INTENS
SOFT'R
INTENS FRESHNESS
SOFT'R
INTENS FRESHNESS
FRESHNESS
Reference
Reference
Reference
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Intens
Resilience
Soft breads and rolls are at risk of deformation when compressed. This can
happen during storage and transport, on the shelf, when squeezed by the
consumer or once in the shopping bag. Ideally, the baked product should return
completely to its original shape. The speed (and degree) at which this happens
is called “resilience”.
What’s your texture?
Challenge
What’s Your Texture?
Resilient
Chewy
Crumbly
Soft
Axis 1: 72%
Dry
Hard
Moist
Hard
Claggy / Sticky
Axis 2: 18%
- Sensorial
- Physical
Gluten and starch play a key role in bread resilience. The resilience of
a bread crumb is caused by the elastic properties of the gluten network
and the gel network from starch. Many enzymes and emulsifiers will
affect these networks in different ways.
Sticky
Short bite
Solution
Intens Resilience is a modular solution that enhances the resilience of
soft bakery products, helping them to regain their original shape after
compression. Resilience is measured with mechanical instruments and
sensory analysis.
Typical applications
- Soft rolls and buns: less creasing in the bag especially
in the bottom sleeve.
- Sliced breads: reduced lateral collapsing when stacked.
- Compatible with whole wheat breads, sweet bakery products
and more.
Benefits
• For the consumer
- Products are visually more appealing.
- Better resistance to finger pressure for bread and rolls.
• For the industrial baker
- Enhanced resistance to stacking and packing.
- Easy to use: improved product resilience without having
to reformulate the entire improver and recipe.
Tested and approved
An expert panel, in combination with instrumental measurements,
accompanies our product development. Once a solution is approved,
we validate it with end consumers.
Bread compression test
Two buns are compared by compressing each six times.
The bread with Intens Resilience shows superior overall
resilience. Even after 6 compressions, resilience is still higher
than the reference bread without Intens Resilience.
Bread with SOFT'R INTENS RESILIENCE
Reference
Dosage
Resilience
- Can be added to any recipe, on
top of existing bread improvers
- 3.0% according to recipe and
desired effect
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Bread with
with SOFT'R INTENS RESILIENCE
INTENS
RESILIENCE
Reference
Bread
with
SOFT'R INTENS RESILIENCE
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Resilience
Resilience
Packaging: 25 kg bag
Shelf life: 9 months
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Intens
Sliceability
Slicing exposes bread to high stress which may cause misshapen loaves, a ragged
crumb and crumb loss. Sliceability refers to the way bread maintains shape and
an even crumb during and after slicing. It is related to bread temperature and the
speed of slicing.
Challenge
Slicing is related to the rigidity of the crumb. A bread temperature that
is too high will soften the crumb, increasing deformation during slicing.
Solution
Intens Sliceability is a modular solution that reduces deformation and
crumb damage during the slicing of soft breads.* It also allows to reduce
the cooling time and to slice at higher speed.
Typical applications
- Packed sliced bread.
- Soft buns for an even slicing surface/clean cut.
- All bakery products that require a very long cooling time
before slicing (party toast…).
Benefits
• For the consumer
- Products remain visually appealing.
- Slices maintain their shape and crumb structure for convenient
sandwich preparation.
• For the industrial baker
- Optimal use of cooling and slicing capacity.
- Reduced product waste.
- Easy to use: improved sliceability without having to reformulate
the entire improver recipe.
Tested and approved
Expert panels, in combination with instrumental measurements,
accompany our product development. Once a solution is internally
approved, we validate it at end consumer level.
Dosage
- Can be added to any recipe, on
top of existing bread improvers
- 0.5% on flour weight
Packaging: 25 kg bag
Shelf life: 9 months
Sliceability test
The slicing properties of a soft toast bread are evaluated by slicing
the breads at high core temperature (50°C) about 40 minutes after
baking. The bread with Intens Sliceability keeps its shape and
does not show a ragged crumb.
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Reference
Bread with
INTENS SLICEABILITY
Intens
Short Bite
Short bite is the opposite of chewiness. It reflects the ease to tear or break off
a piece of bread, as well as the ease of chewing. Particularly in sweet bakery
products and filled snacks, consumers expect a short bite.
Challenge
What’s your texture?
What’s Your Texture?
Both crumb and crust influence the chewiness of bread. The crumb
loses its short bite through excessive moistness or when there are high
quantities of gluten in the flour. The crust becomes leathery after baking.
Resilient
Chewy
Crumbly
Soft
Axis 1: 72%
Dry
Hard
Moist
Hard
Axis 2: 18%
- Sensorial
- Physical
Solution
Claggy / Sticky
Sticky
Short bite
Intens Short Bite is a modular solution that enhances shortness of
bite and chewability in soft bakery products. At Puratos, short bite is
measured both mechanically and through sensory analysis.
Typical applications
- Sweet rolls and breads (soft rolls, buns, brioche, soft croissants, etc.).
- All types of filled snacks.
Benefits
• For the consumer
- Short bite makes filled products more convenient
and enjoyable to eat.
- Children prefer products with a short bite.
- Reduces the stickiness of fresh bread.
• For the industrial baker
- Easy to use: improved shortness of bite without having
to reformulate the entire improver and recipe.
Tested and approved
Expert panels, in combination with instrumental measurements,
accompany our product development. Once a solution is internally
approved, we validate it at end consumer level.
Short bite test
The short bite properties of two sweet buns are evaluated by
tearing the buns apart. The bun with Intens Short Bite breaks
earlier and with less force required, both signs of
superior short bite.
Dosage
Can be added to any recipe, on
top of existing bread improvers
1.5 – 2.0%, according to recipe
and desired effect
Bread
with SOFT'R INTENS SHORT BITE
Bun with
INTENS
SHORT
BITEINTENS SHORT BITE
Reference
Bread with
SOFT'R
Reference
Reference
Distance
Distance
Force
Force
Packaging: 25 kg bag
Shelf life: 9 months
Force
Force
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-
Bread with SOFT'R INTENS SHORT BITE
Reference
Dist
Dist
More
resilient
Better
sliceability
Easy
to eat
Fresher
Product range
Intens Freshness
Improve freshness with limited impact on the resilience
25 kg bag
Intens Resilience
Enhance the resilience of soft bakery products, helping to regain original
shape after compression
25 kg bag
Intens Short Bite
To enhance the shortness of bite
25 kg bag
Intens Sliceability
Improve the shape and an even crumb during and after slicing
25 kg bag
Intens Extensibility
To relax the dough and improve machinability 25 kg bag
www.puratos.ca
Puratos Canada Inc. - 520 Slate Drive, Mississauga, Ontario L5T 0A1
Toll Free: 1.800.668.5537 - Tel: 905.362.3668 - Fax: 905.362.0296 - E: [email protected]