Company: AB Mauri, St. Louis

Website: www.abmna.com

Ingredient Snapshot: AB Mauri now offers an organic line of dough-strengthening and extended shelf-life solutions that enable bakers to create organic products without sacrificing ingredient functionality or product integrity. The ingredients also provide bakers with a clean-label option for their finished goods. The following products have received organic certification and are recognized as organic in the United States, Canada and Quebec: ICS 34-O, an enzyme-based oxidant system for strength and tolerance in bread, buns and rolls that contains ascorbic acid; ICS 36-O, an enzyme-based oxidant system for strength and tolerance in bread, buns and rolls that contains organic acerola cherry powder; ICS 37-O, an enzyme-based oxidant system for maximum strength and tolerance in bread, buns and rolls that contains ascorbic acid (ideal for breads with high grain or seed use); Softase 701-O, an enzyme-based extended shelf life (ESL) system for breads, buns and rolls (ideal for products requiring a soft, resilient crumb); Softase 704-O, an enzyme-based extended shelf life (ESL) system for yeast-raised products with low finished moisture (ideal for products requiring a moist, soft crumb); and Fermentase WM 200-O, an enzyme-based, dough-conditioning system for water management that reduces water absorption in cracker and bread dough (ideal for croutons).