Bakers Journal

Products
Organically soft and strong


October 14, 2015
By Laura Aiken

AB Mauri debuted an organic line of dough-strengthening and softening options, plus extended shelf-life solutions.

The following AB Mauri dough strengtheners and softeners have received organic certification and are recognized as organic in the United States, Canada and Quebec:

·         ICS 34-O: enzyme-based oxidant system for strength and tolerance in bread, buns and rolls; contains ascorbic acid

·         ICS 36-O: enzyme-based oxidant system for strength and tolerance in bread, buns and rolls; contains organic acerola cherry powder

·         ICS 37-O: enzyme-based oxidant system for maximum strength and tolerance in bread, buns and rolls; ideal for breads with high grain or seed use; contains ascorbic acid

·         Softase 701-O: enzyme-based extended shelf life (ESL) system for breads, buns and rolls; ideal for products requiring a soft, resilient crumb

·         Softase 704-O: enzyme-based extended shelf life (ESL) system for yeast-raised products with low finished moisture; ideal for products requiring a moist, soft crumb

·         Fermentase WM 200-O: enzyme-based dough conditioning system for water management; reduces water absorption in cracker and bread dough; ideal for croutons

The organic products will be produced at the AB Mauri Bakery Ingredients Wilsonville plant in Portland, Oregon. The plant has very strict cleaning, production and storage guidelines to ensure the finished organic goods comply with all QAI organic certification requirements.