Fleischmann's launches low-sodium baking powders

by Jeff Gelski
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CHESTERFIELD, MO. — Fleischmann’s Yeast is introducing AB Mauri Low Sodium and AB Mauri Sodium Free baking powder options. Potential applications include cakes, cookies, crackers and tortillas. The baking powder options are recommended for use in chemically leavened baked products. They provided a minimum of 14% carbon dioxide.

AB Mauri Low Sodium baking powder, when compared to traditional, double-acting baking powder, reduces the amount of sodium by nearly 50%, increases the amount of calcium by more than 500% and provides excellent crumb color and light texture, according to Fleischmann’s Yeast. AB Mauri Sodium-Free baking powder, when compared to traditional, double-acting baking powder, reduces the amount of sodium by nearly 100% and provides an excellent crumb color and light texture, according to the company.

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