AB Mauri® North America dates to the introduction of Fleischmann’s Yeast in the U.S. in 1868, thanks to the industry-changing vision held by brothers Charles and Maximillian Fleischmann.

History of

Fleischmann’s Yeast

They initially partnered with Cincinnati distiller James Gaff at the time, and eight years later, Fleischmann’s Yeast made the move north of the border to Canada.

By the early 20th century, the company combined with several other food corporations, including a merger forming Standard Brands by J.P. Morgan in 1929. Coincidentally, this was also the same year that the company began sponsoring the musical variety radio program, The Fleischmann’s Yeast Hour, starring crooner 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 global yeast and bakery ingredients companies including the Fleischmann’s Yeast assets, forming AB Mauri in 2004 to service commercial bakers. A sister company – ACH Food Companies, based in Chicago – 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 closed on the purchase of Specialty Blending Co., a bread and sweet goods mix manufacturer located in Cedar Rapids, Iowa, from Flowers Foods. Today, what started as the Gaff, Fleischmann & Co. more than 150 years ago has now evolved to what we know as AB Mauri North America.


The Industry Standard

Fleischmann’s Yeast 

Fleischmann’s Yeast products are special strains of yeast that are chosen and cultivated for uniformity, hardiness, strength, stability and consistency. Fresh yeast is used by bakers in a wide variety of bakery applications from low-sugar French breads to high-sugar sweet rolls. It has excellent activity that works well with automated bakery equipment because it reduces variance and narrows proofing windows. Fresh yeast is available in cream, compressed & dry formats.



Cream Yeast

A liquid form of yeast that is highly active but has a shorter, more immediate shelf life, typically meant for larger industrial bakers.


Compressed Yeast

Generally preferred by smaller and regional bakeries, compressed yeast typically comes in one- or five-pound blocks or in crumbled form in 50-pound bags.


Dry Yeast

A type of yeast that consumers are very familiar with, featuring a long shelf life due to its low moisture content.