Custom Solutions, No Matter How Complex.
Our commitment as a complete resource bakery ingredients supplier allows us to focus on key processes including:
Utilizing a wide variety of bakers yeast products (Cream, Compressed and Instant Dry Yeast) combined with superior technical service at ABMM our experts can help you to choose the right fermentation product to suit your business needs.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.
Helping you to achieve the proper control of your fermentation process will then allow you to deliver the best quality baked products at the right price.
Improvers & Conditioners
Accessing leading technology, AB MAURI’s Improvers are best in class. AB MAURI’s range includes Improvers that assist in delivering key attributes such as increased volume, dough conditioning, dough strengthening, dough relaxants, crumb softening and crumb whitening. Our technical staff is 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.
Combining this technology with technical expertise allows us to produce tailor made bakery solutions for customers including baked products such as Sandwich Bread, Buns, Sweet Dough, Frozen Dough (unfermented, prefermented, Par bake) Tortilla, Donuts etc.
Quality Enhancement / Technical Support
To ensure optimal baked goods quality , including manageing a variety of unexpected fluctuations in ingredinets and process our technical staff will take a methodical approach to analyse your ingredients, formulations compared with industry standards, processing conditions, equipment settings and packaing materials.To ensure optimal quality, including managing quality variations and solutions for avoiding unexpected fluctuations in quality, our technical staff will take a methodical approach to analyze your ingredients, analytical data, and formulations compared with industry standards, processing conditions, process equipment settings, and packaging materials.
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.
Shelf Life Extension
Utilizing the latest industry technology, our experts will help you resolve shelf life extension, freshness retention, and preservation issues in bread and dough and sweet bakery products.
With our quality products, including our unique composite enzyme-based ESL solutions your baked goods will keep fresher, longer, and under a variety of circumstances – long after the consumer takes them home.