AB Mauri Bakery Ingredients
Dough Improvers
Dough Improvers are as essential to the bread-making process as yeast, flour, salt and water. Dough Improvers modify the gluten structure of the dough, so that the carbon dioxide (produced by yeast or chemical leaverers) retention is optimized. This results in an attractive loaf of bread.
AB Mauri® Dough Improvers are designed to optimize the dough.
| CODE | PRODUCT NAME | PACK SIZE | PALLET COUNT |
|---|---|---|---|
| 1021 | Natax 2.2 | 50 lbs/22.6 kg | 50 |
| 2303 | DRIMATE | 50 lbs/22.6 kg | 50 |
| 2306 | Brew Buffer CS | 50 lbs/22.6 kg | 50 |
| 2307 | MCP Dough Conditioner | 50 lbs/22.6 kg | 50 |
| 2308 | Monocalcium Phosphate | 50 lbs/22.6 kg | 50 |
| 2323 | Arkady Iodate Special® * | 50 lbs/22.6 kg | 50 |
| 2325 | HC Yeast Food | 50 lbs/22.6 kg | 50 |
| 2332 | No Bro Yeast Food | 50 lbs/22.6 kg | 50 |
| 2336 | WD 53 | 50 lbs/22.6 kg | 40 |
| 2337 | No Bro Yeast Food NA | 50 lbs/22.6 kg | 50 |
| 2339 | Calcium Sulfate Dihydrate | 50 lbs/22.6 kg | 48 |
| 2343 | Ammonium Sulfate | 50 lbs/22.6 kg | 40 |
| 2346 | MCP Dough Conditioner No Bro | 50 lbs/22.6 kg | 50 |
| 2364 | English Muffin Base | 50 lbs/22.6 kg | 50 |
| 2365 | ABM 25 Natural Dough Conditioner | 50 lbs/22.6 kg | 40 |
| 2366 | ABM 50 Full Dough Concentrate | 50 lbs/22.6 kg | 40 |
| 2367 | ABM 36 Bread Soft | 50 lbs/22.6 kg | 40 |
| 2369 | ABM 310 Gluten & Emulsifier Enhancer | 50 lbs/22.6 kg | 40 |
| 2370 | ABM 37 Bread Soft II | 50 lbs/22.6 kg | 40 |
| 2381 | ABM 1650 Bread Softener | 50 lbs/22.6 kg | 40 |
| 2382 | ABM 1500 Bread Softener | 50 lbs/22.6 kg | 40 |
See your local sales consultant to learn more about how we can help you meet your long-term goals.
Leaveners
Leaveners are designed to raise doughs or batters, giving the finished baked good a porous structure and enhanced taste and texture. They can be applied to all types of bakery goods from cookies and cakes to pretzels and batters.
AB Mauri Leaveners produce excellent grain, texture, volume, flavor and crumb color for premium bakery goods.
| CODE | PRODUCT NAME | PACK SIZE | PALLET COUNT |
|---|---|---|---|
| 2400 | Double Acting Baking Powder Type II | 50 lbs/22.6 kg | 50 |
| 2403 | Double Acting Baking Powder | 50 lbs/22.6 kg | 50 |
| 2405 | Single Acting Old Time Baking Powder | 50 lbs/22.6 kg | 50 |
| 2409 | Bakers Cream | 50 lbs/22.6 kg | 50 |
| 2410 | Sodium Bicarbonate | 50 lbs/22.6 kg | 49 |
| 2411 | Sodium Bicarbonate Type II | 50 lbs/22.6 kg | 49 |
| 2412 | Sodium Bicarbonate #1TFF | 50 lbs/22.6 kg | 49 |
| 2415 | Baking Powder | 44 lbs/20 kg | 50 |
| 2416 | Pinnacle® | 44 lbs/20 kg | 30 |
| 2417 | Phos-Fo-Lac Acid Salt® | 44 lbs/20 kg | 50 |
| 2418 | Double Acting Baking Powder | 10 lbs/4.5 kg | 30 |
| 2422 | Ammonium Bicarbonate | 50 lbs/22.6 kg | 42 |
| 2428 | Double Acting Baking Powder Type C | 50 lbs/22.6 kg | 50 |
| 2434 | Single Acting Old Time Type B Baking Powder | 50 lbs/22.6 kg | 50 |
| 2435 | Pancake Leavening Base | 50 lbs/22.6 kg | 50 |
| 2438 | Sodium Bicarbonate | 2 lbs/.9 kg | 72 |
| 2440 | Double Acting Baking Powder | 2000 lbs/907.1 kg | 1 |
| 2443 | Single Acting Baking Powder Type R | 50 lbs/22.6 kg | 50 |
| 2447 | Double Acting Baking Powder Type BB | 50 lbs/22.6 kg | 50 |
| 2448 | Double Acting Baking Powder Type BR | 50 lbs/22.6 kg | 50 |
| 2451 | Double Acting Baking Powder Type M | 50 lbs/22.6 kg | 50 |
| 2452 | Double Acting Baking Powder Type W | 50 lbs/22.6 kg | 50 |
| 2456 | Sodium Bicarbonate #1 | 2000 lbs/907.1 kg | 1 |
| 2461 | Double Acting Baking Powder Type II | 2000 lbs/907.1 kg | 1 |
| 2462 | Regulated Double Acting Baking Powder | 50 lbs/22.6 kg | 50 |
| 2463 | Double Acting Baking Powder Type CA | 50 lbs/22.6 kg | 50 |
| 2464 | English Muffin Base | 50 lbs/22.6 kg | 50 |
| 2470 | TK- Leavening Blend | 50 lbs22.6 kg | 50 |
| 2472 | Double Acting Baking Powder Type AR | 50 lbs/22.6 kg | 50 |
See your local sales consultant to learn more about how we can help you meet your long-term goals.
Tablets
AB Mauri Tablets can be used in a yeast and chemically raised bakery applications, including white breads, high fiber breads, tortillas, donuts, rolls and buns. Tablets improve the condition of the dough by providing a concentrated oxidation, reduction, nutritional, or enzymatic dough conditioner without the need to scale these minor ingredients. Tablets offer an easy to use handling system for improving baked product quality (final volumes, internal grains, crust color, shelf life, vitamin content etc). In addition, we offer specially designed tablets to improve the manufacturing processing (water conditioner, improve machineability, improved water retention etc).
| PRODUCT CATEGORY | CODE | PRODUCT NAME | PACK SIZE | PALLET COUNT |
|---|---|---|---|---|
| Oxidation | 3100 | Par C 30 | 5000 tablets | 30 |
| 3101 | Par C 60 | 2800 tablets | 30 | |
| 3102 | Par C 120 | 1600 tablets | 30 | |
| 3103 | ADA | 7400 tablets | 30 | |
| 3105 | Zymox 3.0 | 1800 tablets | 30 | |
| Reduction | 3125 | Par Power | 9000 tablets | 30 |
| 3126 | Par Pro 110 | 5000 tablets | 30 | |
| 3127 | Par Pro AM | 6000 tablets | 30 | |
| 3128 | Par Lax | 6000 tablets | 30 | |
| 3129 | L-Cysteine 40 | 2000 tablets | 30 | |
| 3130 | Relax 10 | 2000 tablets | 30 | |
| Conditioner | 3150 | DS Yeast NB | 1800 tablets | 30 |
| 3151 | Par Am | 7000 tablets | 30 | |
| 3153 | Hydrozyme | 2000 tablets | 30 | |
| 3154 | Caldate 20 | 11000 tablets | 30 | |
| 3155 | ABM 310 | 1600 tablets | 30 | |
| Bread Improver | 3176 | Fleischmann’s Shelf Life | 1800 tablets | 30 |
| 3177 | RDA | 2000 tablets | 30 |
To learn more about how tablets can improve the conditioning of your dough, visit Innovative Cereal Systems, another division of AB Mauri Food, or see your local sales consultant to learn more about how we can help you meet your long-term goals.
Mold Inhibitors
Put simply, mold inhibitors inhibit the development of mold. The end-result is a longer shelf-life for cakes, pies, muffins, tortillas and breads.
AB Mauri Mold Inhibitors help reduce the growth of mold and bacteria that are responsible for spoilage in many food products.
| CODE | PRODUCT NAME | PACK SIZE | PALLET COUNT |
|---|---|---|---|
| 2518 | Whey Based Mold Inhibitor - 4230 | 50 lbs/22.6 kg | 40 |
| 2529 | Potassium Sorbate Granular | 50 lbs/22.6 kg | 40 |
| 2537 | Nabitor Natural Mold Inhibitor | 50 lbs/22.6 kg | 50 |
| 2558 | Sodium Benzoate – Low Dusting | 50 lbs/22.6 kg | 30 |
| 2559 | Calcium Propionate Powder | 50 lbs/22.6 kg | 40 |
| 2560 | Calcium Propionate Crystal | 50 lbs/22.6 kg | 40 |
| 2574 | Sorbic Acid | 50 lbs/22.6 kg | 40 |
| 2578 | Sodium Propionate | 50 lbs/22.6 kg | 33 |
| 2584 | Calcium Propionate Crystal | 880 lbs/399.1 kg | 1 |
| 2598 | Calcium Propionate Powder | 1697 lbs/769.7 kg | 1 |
See your local sales consultant to learn more about how we can help you meet your long-term goals.
Vinegars & Acidulants
AB Mauri Vinegars are free of clarifiers, preservatives and other impurities. A special process is used to create a consistent, high-quality vinegar with strong characteristics of flavor and aroma. This natural mold inhibitor allows for a simple ingredient declaration and longer shelf-life. Plus, it provides a high efficient, natural cleanser for equipment.
AB Mauri Acidulants are designed to react with chemical leaveners, so that gases are released in a timely manner.
- Citric Acid
- Sodium Acid Pyrophosphate
- Sodium Aluminum Phosphate
- Supremo® Fumaric Acid
- White Distilled Vinegar (50, 120, 200 US Grain)
See your local sales consultant to learn more about how we can help you meet your long-term goals.
Syrups & Malts
AB Mauri Syrups & Malts provide flavor, aroma and color to a wide variety of breads, sweet doughs, crackers, cookies and more.
When added to the dough, AB Mauri Syrups & Malts usage results in rich flavor and enhanced aroma, improved oven spring, uniform grain and velvety texture. Plus, a rich crust color helps create an appealing premium product.
- Baker’s Molasses
- Baker’s Syrup (Dark, Light, Low, High Diastatic)
- Corn Syrup
- Corn Syrup, Malt Extract Blend
- Dry Malts (Non Diastatic, Low, High Diastatic)
- Panomalt® Pure Barley Malt Non-Diastatic Syrup*
- Panomalt Regular Diastatic Malt Syrup*
- Panomalt Special Non-Diastatic Malt Syrup*
- Pure Malt Extract Non-Diastatic
*Canada only
See your local sales consultant to learn more about how we can help you meet your long-term goals.
Grain Blends
AB Mauri Grain Blends are designed with todays nutrional bread products in mind. These blends are developed with close customer collaboration so that the final baked products provide the nutritional and physical characteristics required by today’s health conscience consumers.
- AB Mauri Eight Grain Blend
- AB Mauri Ten Grain Blend
- AB Mauri Twelve Grain Blend
- AB Mauri Custom Grain Blends
See your local sales consultant to learn more about how we can help you meet your long-term goals.