Fleischmann’s Yeast, a Division of AB Mauri Food Inc, is a market leader in yeast and baking ingredient products. The company, headquartered in Chesterfield, Mo., with four manufacturing plants in North America, sells yeast under the Fleischmann’s® Yeast brand name and bakery ingredients, including powdered dough improvers, tablet dough improvers, chemical leaveners, mold inhibitors, syrups & malts, vinegars & acidulants and grain blends, under the AB Mauri™ brand name. AB Mauri operates from more than 43 locations in 28 countries with its global headquarters in the United Kingdom.
ABM 25 — AB Mauri Natural Dough Conditioner - #2365: AB Mauri Natural Dough Conditioner is an all-natural dough improver system that utilizes the next generation of enzyme technology. It was specially designed to enhance dough strength, reduce emulsifier usage and provide oxidation for a wide range of bakery applications. It allows for a clean, label-friendly product and produces consistent dough handling during processing with a unique blend of oxidizing and strengthening enzymes. Thus, the end result is an improved finished loaf grain, texture, volume, crust color and overall quality. It also provides a process-tolerant conditioning system that requires no added oxidation to supplement the activity.
ABM 310 — AB Mauri G&E Enhancer - #2369: Designed to allow for gluten and possibly emulsifier reductions, ABM 310 uses the very latest in enzyme technology. It can reduce up to 50 percent of gluten usage, and improves the finished loaf grain characteristics and crumb resilience. Doughs using this dough improver system benefit from reduced mixing times and easier development of the dough. As gluten costs continue to rise, ABM 310 is a powerful, cost-effective alternative for enhancing grain characteristics in bread and roll production.
ABM 37 — AB Mauri Bread Soft II - #2370: AB Mauri Bread Soft II is an innovative dough improver system that is designed to enhance and extend the keeping qualities, such as freshness or softness, in bread products produced from a wide range of flour qualities. ABM 37 improves the softness initially and long-term. It also provides an improved finished loaf grain, texture, crust color, overall quality and reduces the overall staling rate of chemically and yeast leavened baked products.
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