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Accessing leading technology, MAURI’s Improvers are best in class. MAURI’s range includes Improvers for dough conditioning, dough strengthening, dough relaxants, crumb softening and crumb whitening. Technology for tailored bakery solutions.
David Sudiro
Dave’s Bakehouse Kyogle, NSW
BAKING BETTER TOGETHER SINCE 2011
All Purpose Bread Improver
Multi-purpose improver for a wide range of bakery applications to impact volume, texture and crumb softness. Soy based blend with a 1% application rate.
XL Improver
Multi-purpose improver for a wide range of bakery applications to impact volume, texture and crumb softness. Soy based blend optimised for QLD flours with a 1% application rate.
COMPLETE PLANT IMPROVER MB^
Improver that provides good dough properties, loaf volume, and soft white crumb for tinned breads in industrial bakeries. Soy based blend with a 1% application rate.
^RSPO Certified to the Mass Balance Supply Chain Model.
Soft Specialty Improver
Improver that delivers soft white crumb, excellent volume in high top loaves and helps retain its freshness for longer. Soy based blend with a 1% application rate.
Crusty Improver
Improver that delivers high volume loaves with a superior crust and a defined split. Soy based blend with a 1% application rate.
CL Supa Soft Improver
Improver that provides excellent dough handling, volume, texture and softness over a prolonged shelf life. Soy based, emulsifier-free improver that contributes to a clean label declaration.* Used at 0.5% application rate.
*Dependant on other ingredients used.
CL Supa Soft Improver**
Improver that provides excellent dough handling, volume, texture and softness over a prolonged shelf life. Soy based, emulsifier-free improver that contributes to a clean label declaration.* Used at 0.5% application rate.
*Dependant on other ingredients used.
**This is a made-to-order product, please speak to your Account Executive for lead times.
CL Bread Improver
Improver that delivers good dough handling, volume, texture and softness. Emulsifer-free improver with no added soy that contributes to a clean label declaration.* Used at 0.5% application rate.
*Dependant on other ingredients used.
Universal Softener MB^
Dough conditioner that improves crumb structure with additional softness and freshness. Should be used in conjunction with an improver. 0.5% application rate.
^RSPO Certified to the Mass Balance Supply Chain Model.
CL Premium Softener
Premium softener that improves crumb structure and gives extended fresh keeping qualities. Designed for commercial manufacture of various baked products. May contribute to a clean label declaration*, used at 0.5% application rate. Should be used in conjunction with an improver.
*Dependant on other ingredients used.
Relax Mix
Dough conditioner that assists with dough development and sheeting and can help reduce mixing and resting time. Should be used in conjunction with an improver. 0.1-0.5% application rate.
Relax Mix**
Dough conditioner that assists with dough development and sheeting and can help reduce mixing and resting time. Should be used in conjunction with an improver. 0.1-0.5% application rate.
**This is a made-to-order product, please speak to your Account Executive for lead times.
White M Premix
Bread concentrate containing the salt and improver system that helps save time weighing up ingredients in small production runs. Contains preservatives and extends mould-free shelf life. 4% application rate.
White M Premix (Preservative Free)
Bread concentrate for a soft crumb and crisp crust with no preservative. Includes improver and salt, used at 4% application rate.
M&M Bread Concentrate
Bread concentrate for a soft crumb and crisp crust. Includes improver and salt, used at 4% application rate.
Bread Improvers, Conditioners & Concentrates – Australia
We blend our passion for baking with our technical expertise to create solutions for our customers that delivers real value. In today’s competitive environment, consistent product quality is essential. Our products will give you the confidence that your baking is at its best.
Bread Improver is a flour-based mixture of several components that enable the rapid development of a dough through to the finished baked product by reducing the time required to achieve a comparable result from the traditional long fermented doughs.
Dough Conditioners are ingredients that possess the ability to strengthen the gluten structure of the dough. This results in improved machinability and gas retention, thereby improving the volume, grain, and symmetry of the final loaf.
Crumb Softeners are used in bakeries to extend the shelf life of breads by retarding and/or reducing the rate of crumb firming. During baking, the starch in dough gelatinises and some of the amylose migrates into the water phase in the dough structure. Amylopectin remains within the starch granules, but it swells and loses its crystallinity.
During cooling of the bread, the amylopectin recrystallises causing firming of the bread crumb enabling the loaf to be sliced once it has cooled to below 35°C.
Staling of bread occurs as the result of the slower recrystallisation of the amylopectin over several days and its progress can be reduced by the addition of compounds such as GMS. This effect is produced regardless of whether or not the bread contains shortening.
Commonly used emulsifiers for bread making are:
SSL – Sodium Stearoyl Lactylate
CSL – Calcium Stearoyl Lactylate
GMS – Glycerol Monostearate
DATEM – Diacetyl Tartaric Acid Esters of Monoglycerides