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Panesse bread receives international quality certification – July 2018

Panesse is a brand of high quality bread created by AB Mauri Brasil in two formats – as chilled dough and frozen parbaked. It enables independent bakeries in Brasil to offer a wider choice of products more conveniently and easily. A sales pilot has started in São Paulo, Brasil with the goal of delivering a superior and tasty product. The quality of the ingredients and the fermentation lasting over 40 hours results in a bread with an aerated crumb and a thin crunchy crust.

As part of the Panesse brand marketing strategy, it was registered to be evaluated by the International Taste & Quality Institute (iTQi), based in Brussels. The Institute is the world's leading organisation dedicated to certifying the taste of food and drink products and has the collaboration of a jury of more than 250 specialists selected from the 15 most prestigious European culinary associations.

The parbaked frozen product was tested by several gastronomy specialists and received a high rating. In blind testing, Panesse won the top score of three stars with its Whole Grain version and two stars for both the Traditional and Grains.


AB MAURI UK&I completes the double acquisition of Holgran and Fleming Howden from Rank Hovis Milling Ltd. - July 2018
 


 

AB MAURI UK and Ireland is delighted to confirm that on Saturday June 30th, 2018, it successfully completed the acquisition of both Holgran and Fleming Howden from Rank Hovis Milling Ltd. Holgran and Fleming Howden are located in Gainsborough, Lincolnshire and Newbridge, Edinburgh respectively.

Both businesses are well established with rich heritages and have strong reputations. They are well-run and have highly capable, passionate and dedicated teams of people; principles that align perfectly to the business values of AB MAURI. Coupled with their strong heritages and reputations built up over many years, it’s an exciting time for these businesses to come together and extend the AB MAURI portfolio.

In Holgran, we have a renowned supplier of malted grains, seeds and blend inclusions; which complements our existing portfolio of products. In Fleming Howden, we have an excellent operator, long renowned for sourcing, manufacturing and distributing a wide range of yeast and bakery ingredients; delivering excellent service to the Scottish bakery industry.

In light of these exciting acquisitions, AB MAURI expects to develop its existing technical capability and broaden market opportunities alike. Most importantly, AB MAURI will be able to build on its ability to flexibly respond to customers.

AB MAURI looks forward to building a bright future and to continue moving forward in a positive direction.


AB Mauri® North America To Acquire Specialty Blending Business - January 2017

ST. LOUIS – AB Mauri® North America, a leader in yeast and bakery ingredient products and solutions, has reached an agreement to acquire the business and assets of Specialty Blending Co., LLC – a bread and sweet goods mix manufacturer located in Cedar Rapids, Iowa, and a subsidiary of Flowers Foods, Inc. The transaction is expected to close in the first quarter of 2017. Financial terms are not disclosed.

Specialty Blending’s mix and milling operation is situated in 44,000-square feet on four acres in Cedar Rapids and features multiple blending lines, including two for whole-grain bread concentrates and a third for sweet goods mixes used in items such as doughnuts and honey buns. Additionally, there is a specialty mill operation ideally suited for ancient grains, organic grains and custom blends. 

“The acquisition of Specialty Blending will further strengthen our North American bakery ingredients business representing a unique opportunity to combine the global technology strength of AB Mauri together with a high-quality and well-positioned ingredients blending operation,” said Mark Prendergast, president, AB Mauri North America.

The current product portfolio includes specialty bread, cake, doughnut, muffin, brownie and cookie mixes as well as blends and mixes for crackers and biscuits.

“Specialty Blending has supplied our bakeries with high-quality fresh bread mixes and ingredients since we acquired the business in 2009,” said Allen Shiver, president & CEO, Flowers Foods. “We look forward to continuing that relationship now as a customer of AB Mauri.”

The acquired facility joins AB Mauri’s other manufacturing sites located across North America including  Fleischmann’s® Yeast production plants in Memphis, Tennessee, Calgary, Alberta, and Montreal, Quebec, and bakery ingredient plants in Greenville, Texas, and Wilsonville, Oregon. AB Mauri’s regional headquarters and bakingHUB™ research bakery and fermentation science laboratory are located in St. Louis, Missouri.


Now Open AB Mauri UK & Ireland Centre of Excellence - November 2015

On Wednesday November 18th 2015, the AB Mauri UK & Ireland Centre of Excellence was officially unveiled to the wider baking industry.

44 guests, including many industry bodies, were welcomed with an innovation talk by Jim Hawkridge, Technical Director and given an extensive tour of the facilities to demonstrate the development capabilities for both the bread and confectionery units.

Jim Hawkridge commented: “Whilst the new facilities will help us to provide enhanced support to the wider baking industry, we are very thankful that it will also enable us to evolve experience internally, invest time and develop stronger people.”

George Weston, Chief Executive of Parent Company Associated British Foods (seen here with AB Mauri UK & Ireland Managing Director, Andrew Pollard), then officially declared the centre open. 

Speaking shortly before the official opening, a delighted Andrew Pollard commented: “Our customers tell us we are industry leaders in technical support - something we are very pleased about and very grateful for. But equally, our customers tell us very loud and clear that what you need from an ingredients supplier is to be innovative and, hopefully, by having this facility in our global network, we will be able to deliver that for them.”

The facility, located in Corby, Northamptonshire, is ideally situated approximately 3 miles from the companies Corby manufacturing site. It features a development bakery with built in presentation suite, conference room and office facilities for both the NPD and QA functions.

The facility received a warm response from customers:

‘AB Mauri has a new Innovation centre of exceptional quality. A truly outstanding centre that will work in partnership with customers, providing solutions based on sound knowledge.’

Paul Birchall, Greggs.

‘The Centre of Excellence is a good showcase for AB Mauri expertise and resource. The hard work now begins to meet and prioritise customer expectations.’

Steve Cook, Fine Lady Bakeries.

Please look through our photo gallery for great highlights from the day.


Full Speed Ahead: New AB Mauri North America bakingHUB™ & Pilot Fermentation Lab Now In High Gear - March 2015

After more than a year of diligent development, construction and setup, a huge dream became a reality on March 12th 2015, as AB Mauri North America dedicated its new regional office including a state-of-the-art bakingHUB™ and pilot fermentation lab. Local dignitaries – including City of St. Louis Mayor Francis G. Slay – helped ABMNA President Mark Prendergast commemorate the significant day for the company.

Designed to enhance business operations and allow ABMNA to better support customers in baking and non-baking industries, the bakingHUB™ features a 5,000-square-foot baking and fermentation facility where AB Mauri food scientists and customers create a wide range of finished baked goods for trial and test purposes. The new facility replicates optimal baking conditions and provides business partners with impactful solutions, improvements and alternatives for their specific bakery needs.

The bakingHUB™ currently produces a variety of pan breads, artisan baguettes, croissants, bagels, rolls, doughnuts, cakes, muffins and other sweet goods, and is adding a flour and corn tortilla line this summer.

The new North America headquarters, which totals 23,000-square feet in size, is located in the Cortex Innovation Community – a high-powered, immersive district also featuring Boeing’s Defense, Space & Security unit, Washington University, Manifest Digital and others – within the City of St. Louis. Nearly 60 full-time ABMNA employees are now housed out of the new facility. More information can be found at www.abmna.com.

News


Gb Plange Acquisition Update – Completion January 2014
 
On Friday 31st January 2014 AB Mauri, a subsidiary of Associated British Foods plc, completed the acquisition of Gb Plange from BI Bakery Ingredients Holding GmbH, a wholly owned subsidiary of Wilh. Werhahn KG.

We will now continue working on combining the businesses to enable us to go forward as one company.

Note: Gb Plange is a bakery ingredients supplier operating in key European markets including the UK, Italy, Spain, Portugal, Belgium, the Netherlands and France. It offers customers – whether from the craft or industrial sector – a comprehensive programme of high quality bakery ingredients as well as excellent technical application support. Gb Plange has extensive experience and expertise in fermentation, enzyme and flour technology.