bakeGard

The Latest in Preservation Technology

Organic BakeGuard VP

Designed to optimize your baked goods’ shelf life, Certified Organic BakeGard™ VP now offers functional replacement for cultured wheat, cultured starch, and calcium propionate solutions that is more effective than traditional vinegar and free of propionic acid for use in breads/rolls, tortillas, and other yeast-raised bakery applications. For customized Certified Organic clean label preservation solutions with superior technical collaboration, you can count on AB Mauri.

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An Egg-Cellent Alternative

Indulge Technologies Egg Replacer CC 1000

Reduce the impact of fluctuating egg prices. Our new technology protects bakers from the volatility of the egg market and maintains the quality of finished products by replacing up to 50 percent of liquid whole eggs in premium crème cakes and muffins. For customized and traditional baking process solutions and collaborative customer service, you can count on AB Mauri.

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Softase

Softening + Resilience + Sugar Reduction

Softase Palladium 2300

Softase now offers a transformational extended shelf life solution to meet multiple demands for today’s bakers. Offering state-of-the-art softening with the added benefit of elite resilience and cost-in-use savings, new Softase Palladium 2300 meets and exceeds the challenges of the modern bakery. For customized and traditional baking process solutions and collaborative customer service, you can count on AB Mauri.

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indulge

Optimize your yeast-raised donut production

Fry Shortening Reduction

For customized and traditional baking process solutions and collaborative customer service, you can count on AB Mauri for up to 30% reduction in fry shortening uptake, maintaining quality, texture, volume, shelf life, and glaze adherence, superior softness throughout the donut life, less palm shortening for significant savings, and helping achieve environmental sustainability goals. Our solutions are available in mixes, bases, and concentrates.

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