Intens Fresh EM (English Muffin) 2-30

A new generation of freshness enzymes specifically formulated for the use of English muffins to increase shelf life without compromising textural features.

  • Patented technology
  • Deliver fresh results desired by consumers
Consumer advantages
  • Customers can enjoy English muffins with excellent freshness and texture
Customer advantages
  • Increased shelf life
  • Convenient and cost-effective
  • Reduce steps in the production process

English muffins or breakfast muffins are a popular bread distinguished by their spongy character. Toasted, buttered, topped with fruit or used in the creation of breakfast sandwiches, English muffins are commonly found in most supermarkets.

Intens Fresh EM 2-30 is a freshness enzyme solution that can be incorporated without altering the taste of texture of the end product. Intens Fresh EM 2-30 increases the shelf life while providing a fresh tasting English muffin that consumers expect at point of purchase.

Usage rate: 0.2% on flour weight.

Kosher parve.


Enriched wheat flour (malted barley flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), enzymes.