AB Mauri® North America is a division of AB Mauri, a global leader in yeast and bakery ingredient products.

The Oven Light, The Podcast for Professional Bakers

Industrial & artisan baking doesn’t have to be so complex.
Let the expert team from AB Mauri North America shed some light on ingredients, finished baked goods & everything in between to help you have a successful & fun baking experience.

Their solutions include:

Fleischmann’s Yeast

Utilizing our yeast products, advanced technology, and superior technical support, our experts will help you achieve superior quality in your bread products. Fermentation is dependent upon the environment to allow for yeast cells to convert sugars to carbon dioxide. Carbon dioxide is responsible for the leavening or rising, of the dough. We can help you achieve proper control of your fermentation process so that you deliver the best quality at the right price.

Improvers and Conditioners

Our technical team members are experts in enzyme oxidation systems. While fermentation helps dough reach maturity, tough processing conditions call for added strength. We provide unique, application-specific dough-strengthening solutions to achieve maximum tolerance, proper dough maturity, and the best quality – at an affordable cost.

Dough Preservation

With our quality products, including our unique composite enzyme-based ESL solutions and both traditional and clean label mold inhibition products, your baked goods will keep fresher, longer, and under a variety of circumstances – long after the consumer takes them home.

Mixes, Blends and Concentrates

AB Mauri now has capabilities for mixes, concentrates and blends for breads, biscuits, crackers and a variety of sweet goods such as cakes, doughnuts, honey buns, muffins and brownies. Our 44,000-square-foot mix and milling operation in the U.S. offers two blending lines for whole grain mix concentrates, a sweet goods line and more.

Leavening

Our experts will assist you by developing chemical leavening technologies for your exact dough or batter formulation needs. Adjusting the gassing rate-of-reaction through formulation achieves the unique results that you are looking for in your tortillas, biscuits, crackers, cookies or cakes. Our baking powders and baking sodas go beyond formulation because we consider your application and process – such as temperature, specific gravity, and dough/batter development – to be tools for quality, so that you achieve consistent product attributes every time.

Colors and Flavors

For customized color and flavor solutions with superior technical collaboration, you can count on AB Mauri. Our complete lineup of high-quality molasses, malt and syrup solutions, deliver increased enzyme activity, enhanced crust and crumb color, controlled moisture retention, sweet flavors and desired finished product aroma qualities.