Fleischmann’s Yeast Launches Four New Dough Improver Innovations
Fleischmann’s Yeast has added four new dough improvers to its AB Mauri line of bakery ingredients. The new dough improvers are the result of technical collaboration between the company and its sister company, Innovative Cereal Systems – both divisions of AB Mauri Food Inc.
The four new dough improvers are ABM 36 Enzyme Softener, ABM 25 Natural Dough Conditioner, ABM 50 Full Dough Concentrate and ABM 310 Gluten & Emulsifier Enhancer. They were designed with unique advanced technology to deliver consistent performance and tolerance while also minimizing ingredient labeling in line with the current healthy eating trend.
ABM 25 Natural Dough Conditioner
ABM 25 is an enzyme-based oxidant system designed to produce bread without chemical oxidizers, such as potassium bromate or azodicarbonamide (ADA). Plus, maturity of the dough is enhanced, resulting in improved process tolerance and quality of the end-baked product. This ingredient allows bakery products to use natural labeling for healthy baked goods.
ABM 36 Enzyme Softener
ABM 36 contains a multiple enzyme system that improves softness and freshness qualities in yeast-raised products. It works with a wide range of flours. It will allow you to eliminate other enzyme softeners and emulsifiers such as mono’s for possible cost savings.
ABM 50 Full Dough Concentrate
ABM 50 incorporates advanced enzyme technology for yeast-raised baked goods. It is an enhanced traditional full improver system that typically simplifies a baker’s formulation by allowing for the removal of individual component emulsifiers and oxidants. It is best used with ABM 36 Enzyme Softener for extended shelf-life.
ABM 310 Gluten & Emulsifier Enhancer
ABM 310 can offer significant savings in gluten costs because it uses an enzyme technology that is designed to allow for gluten and possible emulsifier reductions. Doughs made with this ingredient also benefit with reduced mix times because it allows for easier development of the dough. Whether a baker needs to reduce the gluten level or improve the quality of a gluten, ABM 310 is ideal. A positive bonus is that it also enhances grain characteristics and crumb resilience.
All four are kosher certified and come in powdered form in 50 lb (22.6 kg) bags. Pallet loads include 40 bags per pallet.
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