With gluten costs continuing to rise, AB Mauri Fleischmann’s provides ABM 310 to enhance the performance of gluten and emulsifiers. It takes advantage of enzyme technologies to reduce mix times through lowering the amount of gluten in formulations by cutting added gluten levels up to 50%. It provides easier development of doughs, improved volume and texture in bread products, as well as superior finished loaf grain characteristics and crumb resilience. Phone (314) 392-0800; Webwww.abmf.com