AB Mauri Fleischmann’s is a relationship-oriented, technology-driven company that supplies the food and baking industries with best-in-class yeast and bakery ingredients. Today’s consumers are more aware than ever and AB Mauri Fleischmann’s is dedicated to helping bakers address their demand for innovative products. Outlined below are five key issues bakeries face today and the solutions AB Mauri Fleischmann’s can provide.
1. Shelf-Stable Compressed Yeast
Baker’s Select from Fleischmann’s Yeast is a special strain specifically chosen for its uniformity, rapid activity and enhanced stability, making it perfect for all yeast leavened bakery applications. Available in one pound blocks with 24 blocks to a case, product benefits include:
- Consistent yeast performance in low sugar and high sugar yeast leavened products
- Superior activity stability throughout the shelf life of the product compared to standard compressed yeast
- Twice as stable when compared to standard compressed yeast
- Visually lighter appearance and crumbly in texture
- Innovative packaging materials greatly minimize chances of mold growth
- Individually labeled blocks, allowing for the case to be broken down
2. Gluten Reduction
AB Mauri Gluten and Emulsifier Enhancer – ABM 310 is designed to allow for gluten and possibly emulsifier reductions. As gluten costs continue to rise, ABM 310 is a powerful alternative for enhancing grain characteristics in bread and bun production. By using the very latest in enzyme technologies, dough’s made with this ingredient also benefit from the following:
- Reduced mix times as the result of lowering amounts of gluten
- Easier development of the dough
- Improved volume and textural qualities in bread products
- Improved finished loaf grain characteristics and crumb resilience
- Reduced gluten levels, up to 50 percent
- Reduced level of emulsifiers
3. Natural Mold Inhibition
AB Mauri Nabitor is an all-natural mold inhibition system. As more and more consumers are taking the time to read ingredient labels, they are demanding healthy and more natural ingredients. Bakers who understand this trend can capitalize on the benefits offered through healthy-oriented ingredients, such as AB Mauri Nabitor. Additionally, this product:
- Allows friendly-labeling, the term “no artificial preservatives” can be used when Nabitor replaces propionates or sorbates
- Provides a powerful, synergistic, natural mold inhibition system versus traditional, stand alone, “natural mold inhibitors”
- Inhibits a broad spectrum of mold and rope
- Works as a functional replacement for calcium propionate
- Produces a clean flavor profile when used at the recommended levels
4. Chemical Leavening and Sodium Reduction
AB Mauri Low Sodium Baking Powder contains 50 percent less sodium as compared to traditional, double-acting baking powders and is specifically formulated to reduce sodium without compromising the gassing rate of reaction, baked volume, flavor, or texture. Additionally, this low sodium chemical leavener is designed to:
- Provide a regulated gassing rate of reaction for optimum product performance
- Provide bench tolerance where longer processing times are required
- Increase the amount of calcium by more than 500 percent
- Improve the eating quality by producing light-textured, fine-grained baked products
- Produce excellent grain, texture, volume, and crumb color for top quality cakes
5. Proper Fortification, Vitamin D
AB Mauri Fleischmann’s offers Vitamin D3 in conjunction with its Fleischmann’s Yeast products. When added to the dough, Vitamin D3 provides bakers predictable fortification levels that meet FDA requirements for “Good Source” labeling. In addition, AB Mauri Fleischmann’s can provide customer-specific nutritional blends to meet customer’s label goals. The benefits to adding Vitamin D include:
- Proper fortification – Baked goods need to meet a tight range of 40 IUs to 45 IUs, and fortification through powder or tablet helps bakers meet this FDA regulation.
- “Good Source” claim – Baked goods need to meet a minimum of 40 IUs per serving to be considered a good source of Vitamin D. In order to claim a food is a good source of a nutrient, the food must contain 10 to 19 percent of the Recommended Daily Intake (RDI). The RDI for Vitamin D is 400 IUs, so a food must contain at least 10 percent of the RDI for Vitamin D (or 40 IUs) per serving in order to qualify as a good source. Adding Vitamin D3 to the dough provides predictable fortification levels, allowing bakers to target for the “Good Source” claim.
- Application-specific fortification – Nutritional blends added to formulas can be applied based upon the desired product attributes, independent of other ingredient requirements.
Source: AB Mauri Fleischmann’s
