Fleischmann's Yeast: Still The One Since 1868
The greatest thing since sliced bread might never have happened if it wasn’t for the greatest thing before sliced bread: yeast. This single-celled microorganism – known by the strain name Saccharomyces Cerevisiae within the baking industry – has been a staple with bread makers for thousands of years. But, it has only been since the second half of the 17th century – 1868 to be exact, when Charles and Max Fleischmann joined with Cincinnati distiller James Gaff – that the foundation for Fleischmann’s Yeast was formed.
The brothers quickly found value in the established Vienna Process not known in the United States at the time and ultimately revolutionized the way Americans baked. Eight years later, the duo introduced their bakery yeast at the World’s Fair in Philadelphia and instantly gained exposure to an audience of more than 10 million people.
Since that time, Fleischmann’s Yeast has been on the forefront of innovation including:
- Creating the first chain restaurant in the U.S. – the Vienna Bakery – in multiple cities
- Championing the fast delivery of products to customers – much like Amazon today
- Generating masterful marketing programs – from health campaigns to mascots
- Developing an active dry yeast product not requiring refrigeration – just before WWII
In 2018, Fleischmann’s Yeast is now known as a generational, tried and true product among at-home bakers, and as a trusted brand with years of technical, innovative support behind it by industrial bakeries located across the United States and Canada.
150 years later, AB Mauri North America has been entrusted with not only maintaining but also elevating the brand’s legacy in the years to follow. The big question, however, lies ahead: What will the future of baking look like 150 years from now?
For more information about Fleischmann’s Yeast and AB Mauri’s total portfolio of bakery ingredients – including yeast and chemical leaveners, dough conditioners, softeners, oxidizers, mold inhibitors, tortilla and frozen dough solutions, cereal ferments, and artisan bread and sweet goods mixes, blends and concentrates – please visit www.abmna.com.