Commercial bakers, large and small, in need of a total resource for quality ingredients, process optimization and custom formula solutions rely on AB Mauri.
We’re a relationship-oriented, technology-driven company that supplies the food and baking industries with best-in-class yeast and bakery ingredients.
When bakers choose from our complete line of brands, including Fleischmann’s® Yeast Products and AB Mauri® Bakery Ingredients, they experience our commitment to an ongoing working relationship — beyond the product purchase. We promise to thoroughly assess your ingredients and process needs — plus provide you with the industry experience and proven critical thinking to help set your baked goods apart in the marketplace.
Whatever your baking formulation needs, the research and technical service team at AB Mauri stands ready to provide the solutions for your baking success.
Doughnut production is a time-honored tradition – and the baker who can create fresh, light, and moist creations truly has a gift. It’s a delicate balancing act that requires perfect timing, patience and artistry.
But it has big payoffs. Doughnuts are back in a big way as consumers look to doughnuts as affordable, delicious comfort food. According to Information Resources Inc., fresh doughnut sales for the 52 weeks ending March 20, 2011 were $678,723,600.
Some are wondering – is the doughnut the new cupcake? Mom and pop shops are springing up all over, and while glazed and chocolate will always be favorites, bakers are trying out new and exciting flavors. For example, Miami-based Mandarin Gourmet Doughnut Shoppe offers Lemon Chamomile Crème Custard, Black Raspberry Tart Filled, and Guava and Cheese Filled Custard, among others. Blue Collar Joe’s out of Daleville, VA has a wide variety of off-beat doughnuts – everything from Chai Spice Cake to Blueberry Pancake Breakfast – complete with smoked bacon dust.
If you ask doughnut lovers, you will find that customers have pretty strong opinions when it comes to their favorite kind of doughnut – yeast or cake. The big difference is in the leavening technology – yeast doughnuts are made light and fluffy with (you guessed it)—yeast—and cake doughnuts require chemical leaveners to achieve their light and delicious bite.
While the debate continues – yeast vs. cake—the two types of donuts have a lot in common when it comes to quality doughnut production:
For more information on yeast and leavener technology or doughnut production, please contact your AB Mauri ® local distributor.
11.09.12 (Chesterfield, Missouri … November 9, 2012) Due to rising costs, AB Mauri® will increase prices in the United States and Canada on mold inhibition products effective Jan. 1, 2013, or as contracts expire. Factors impacting pricing include increases in propionic acid, transportation and other key raw materials. Calcium propionate will ... more
07.11.11 (Chesterfield, Missouri … July 11, 2011) Due to rising costs, AB Mauri Fleischmann’s will increase prices in the United States and Canada on all propionate products and chemical leaveners, as well as other select bakery ingredients, effective August 15, 2011 or as contracts expire. Factors impacting pricing include transportation, packaging, ... more
05.09.11 (Chesterfield, Missouri … May 9, 2011) The Mississippi River in Memphis, Tennessee, is now expected to crest at 48 feet today on May 9, 2011. AB Mauri Fleischmann's anticipates that the Fleischmann's Yeast fresh yeast plant along the Mississippi River in Memphis will remain open despite the rising flood ... more
06.03.10 (Chesterfield, Missouri … June 3, 2010) As thousands of industry professionals unite in Las Vegas to learn the latest grain-based news at the International Baking Industry Exhibition (IBIE), AB Mauri Fleischmann’s will be on hand to greet them with two sponsored lounges designed to act as key meeting places ... more
03.01.10 (Chesterfield, Missouri … March 1, 2010) Vitamin D continues to be a topic of interest in the food industry and AB Mauri Fleischmann’s supports the bakery industry’s efforts to manufacture properly fortified baked goods that meet consumer demands for wholesome food products. AB Mauri Fleischmann’s worked with food and nutrition ... more
02.04.10 (Chesterfield, Missouri … February 4, 2010) AB Mauri Fleischmann’s recently made a cash donation to Food for the Poor to help deliver food directly to those in need in Haiti. AB Mauri Fleischmann’s coordinated with other companies in the food industry and its distribution channel to make the ... more
01.07.10 (Chesterfield, Missouri… January 7, 2010) Most people understand the joy of good conversation with good food, yet some have never experienced this simple pleasure. Together with the Center for Hearing & Speech, AB Mauri Fleischmann’s hopes to help more children and adults have a chance to enjoy the ... more
11.23.09 (Chesterfield, Missouri…. November 23, 2009) Inspired by bakers and consumers alike, AB Mauri Fleischmann’s launches a marketing platform built on authenticity and technical knowledge. Marketing efforts will focus on product-specific benefits anchored by one strategic core message – Solutions for Baking SuccessTM. This core message will ... more
10.26.09 (Chesterfield, Missouri… October 26, 2009) AB Mauri Fleischmann’s salutes the nation’s most respected athletes and sports personalities at one of the most meaningful and inspiring nights in sports – the AT&T National Sportsmanship Awards. AB Mauri Fleischmann’s is sponsoring the event to demonstrate its ongoing support for causes that ... more
02.25.09 (Chesterfield, Missouri… February 25, 2009) Fleischmann's Yeast and Innovative Cereal Systems, which are both parts of AB Mauri Food Inc., will align under the new corporate banner of AB Mauri Fleischmann's effective September 1, 2009. Positioning the sales and marketing strategies under one umbrella is a natural evolution for the business. ... more
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