AB Mauri Fleischmann's introduces gluten and emulsifier reducer
November 24, 2010
Baking & Snack staff
ABM 30, a gluten and emulsifier enhancer from AB Mauri Fleischmann’s, is designed to allow up to 50% reduction of added gluten and, possibly, emulsifiers, depending on use. The company formulated ABM 30 to help bakers deal with the continued rise in gluten costs. It enhances grain characteristics in bread and bun production. By employing the latest in enzyme technologies, doughs made with this ingredient also benefit from reduced mixing times and easier development. Finished products exhibit improved volume, texture, grain and crumb resilience.
Phone (314) 392-0800; Web www.abmf.com