BOOST YOUR BAKING WITH LESS GLUTEN
ARE HIGHER GLUTEN COSTS MAKING YOUR BREAD FEEL FLAT?
MAURI Boost is a cost-effective, label-friendly* enzyme-based dough conditioner that is made in Australia to suit local flour and baking conditions. It is engineered to lower gluten addition by up to 50%, as well as to enhance dough strength and product resilience. MAURI Boost can be used in a wide variety of baking applications, circumstances, and procedures, providing consistent outcomes and cost savings**.
GLUTEN REDUCTION AND REPLACEMENT
MAURI Boost can significantly reduce the amount of gluten required and supplement dough strength. Wholemeal and grain breads can significantly benefit from MAURI Boost. It also works in white bread and other bakery applications. MAURI Boost delivers:
- Cost-in-use benefit**
- Improved product resilience
- Superior volume
- Excellent oven spring
* when used to make bread and no other food additives are used
** calculated by MAURI using recommended gluten reduction and usage of MAURI Boost and based on generally available market prices as at February 2023
CALCULATE YOUR POTENTIAL SAVINGS
MAURI Boost has been especially formulated to assist bakers to achieve long-term cost savings.
WANT TO KNOW HOW MUCH YOUR BUSINESS CAN SAVE?
Contact your MAURI Account Executive or our Customer Service Team on 1800 649 949 to calculate your savings.
In a season when wheat protein quality is affected by environmental conditions, a simple usage rate of 0.5% to 1.0% on flour weight will improve baking quality with improved volume and resilience.
Boost has been developed in Australia for local Australian flour and conditions using our global expertise in ingredient technology. Partnering with baking specialists across the MAURI global network provides access to the latest knowledge and technology, to create solutions for our customers that deliver real value.
MAURI Boost is an enzyme-based dough processing aid made with a unique blend of emulsifier-free ingredients. This is a label-friendly solution*.