AB Mauri® North America’s history as a yeast supplier dates to the introduction of Fleischmann’s® Yeast in the U.S. in 1868, thanks to the industry-changing vision of brothers Charles and Maximilian Fleischmann. Today, AB Mauri supplies Fleischmann’s® Yeast products to commercial bakers across North America, combining more than 150 years of baking experience with the technical expertise and hands-on support bakeries need to keep production moving. History of Fleischmann’s® Yeast Brothers Charles and Maximilian Fleischmann initially partnered with Cincinnati distiller James Gaff. Eight years later, Fleischmann’s Yeast expanded north of the border to Canada. By the early 20th century, the company had combined with several other food corporations, including a merger that formed Standard Brands through J.P. Morgan in 1929. Coincidentally, that was also the year the company began sponsoring the musical variety radio program The Fleischmann’s Yeast Hour, starring Rudy Vallee. Following several acquisitions, including by Nabisco Brands, Inc. in 1981 and Australian company Burns, Philp & Co., Ltd. in 1986, Associated British Foods purchased Burns Philp’s global yeast and bakery ingredients businesses, including the Fleischmann’s® Yeast assets. AB Mauri was formed in 2004 to serve commercial bakers. A sister company, Chicago-based ACH Food Companies, currently directs the Fleischmann’s® Yeast consumer retail business in North America. In 2005, AB Mauri purchased baking enzyme technology leader Innovative Cereal Systems, LLC, located in Wilsonville, Oregon. Twelve years later, AB Mauri acquired Specialty Blending Co., a bread and sweet goods mix manufacturer in Cedar Rapids, Iowa, from Flowers Foods. Today, what started as Gaff, Fleischmann & Co. more than 150 years ago has evolved into AB Mauri North America, backed by global yeast and bakery ingredient expertise and focused on supporting the bakers we serve. The Industry Standard: Fleischmann’s® Yeast for Commercial Baking As an experienced yeast supplier, AB Mauri offers Fleischmann’s® Yeast products developed for the demands of commercial bread production and other bakery applications. Fleischmann’s® Yeast products are special strains of baker’s yeast chosen and cultivated for uniformity, hardiness, strength, stability and consistency. Fresh yeast can be used across a wide variety of applications, from low-sugar French breads to high-sugar sweet rolls. Its reliable activity works well with automated bakery equipment by helping reduce variance and narrow proofing windows. Depending on your operation and baking needs, Fleischmann’s® Yeast is available in cream, compressed and dry formats. Products Fleischmann’s® Cream Yeast A highly active liquid form of fresh baker’s yeast, cream yeast is typically suited to larger industrial bakeries with the production volume to use it within its shorter shelf life. For bakeries equipped to handle cream yeast, it offers a dependable option for supporting consistent fermentation across large-scale production. Fleischmann’s® Compressed Yeast A fresh yeast format generally preferred by smaller and regional bakeries, Fleischmann’s® Compressed Yeast is typically available in one- or five-pound blocks or in crumbled form in 50-pound bags. It gives commercial bakers a familiar fresh yeast format backed by Fleischmann’s® long history in the baking industry. Fleischmann’s® Dry Yeast Fleischmann’s® Dry Yeast offers commercial bakers the convenience of a low-moisture yeast format with a longer shelf life than fresh yeast. Its storage characteristics make dry yeast a practical option for bakery operations looking for greater flexibility while maintaining dependable fermentation performance. More Than a Yeast Supplier The right yeast matters. So does the team behind it. AB Mauri combines Fleischmann’s® Yeast products with technical expertise from people who understand commercial baking. We take the time to understand your ovens, process and people so we can help you evaluate fermentation performance, troubleshoot challenges and find the yeast solution that makes sense for your operation. Contact Our Team Yeast Supplier FAQs What types of yeast does AB Mauri supply? AB Mauri supplies Fleischmann’s® Yeast for commercial baking applications, with cream yeast, compressed yeast and dry yeast options. The right format depends on your bakery’s formulation, production process, volume and operational needs. What is the difference between cream, compressed and dry yeast? Cream yeast is a liquid fresh baker’s yeast commonly used by larger industrial bakeries. Compressed yeast is another fresh format available in blocks or crumbled form, while dry yeast has a lower moisture content and longer shelf life. Each format offers different advantages depending on production requirements. How do I choose the right yeast for commercial baking? Start with your formulation and production process. Product type, fermentation requirements, equipment, production volume and handling can all influence the right yeast selection. As a commercial yeast supplier, AB Mauri pairs Fleischmann’s® Yeast with technical expertise to help bakers identify a solution suited to their operation. Does AB Mauri provide technical support for its yeast products? Yes. AB Mauri’s support goes beyond supplying an ingredient. Our technical team can work alongside commercial bakers to evaluate fermentation, troubleshoot production challenges and understand how yeast and other bakery ingredients perform within the complete formulation and process. How long has Fleischmann’s® Yeast been used in baking? The Fleischmann’s® Yeast story dates back to 1868, when Charles and Max Fleischmann introduced their yeast to the United States. Today, Fleischmann’s remains part of AB Mauri’s commercial baking portfolio, backed by more than 150 years of baking experience.