AB Mauri, BAKO partner to expand distribution of Aromaferm® bakery ingredients
The collaboration brings together AB Mauri’s expertise in fermentation and bakery ingredients with BAKO’s extensive distribution capabilities.
UK – Leading bakery ingredients manufacturer AB Mauri UK & Ireland has announced a major strategic distribution partnership with BAKO, a key distributor of bakery products, to expand the reach of its innovative Aromaferm® sourdough range.
This collaboration is designed to make advanced, clean-label sourdough technology highly accessible to independent, craft, and industrial bakers across the British Isles, meeting the surging consumer demand for artisanal flavor profiles and gut-friendly baked goods.
Under the new agreement, BAKO will leverage its extensive nationwide logistics network and regional distribution depots to supply AB Mauri’s complete Aromaferm® portfolio.
The Aromaferm® line features a highly specialized selection of live wheat and rye sourdough starters, liquid ferments, and convenient sourdough pastes.
These products are engineered to help professional bakers streamline the traditionally complex, time-consuming process of sourdough fermentation while consistently delivering authentic artisanal characteristics.
By integrating the Aromaferm® range into BAKO’s distribution channels, the partnership directly addresses a critical shift in modern consumer preferences.
Driven by a heightened focus on wellness and digestive health, market interest in traditional slow-fermented breads has experienced significant year-over-year growth.
The partnership specifically focuses on Aromaferm® Fermora Wheat (an active chilled liquid) and Rye Ferment 200 (an inactive powder), products selected to meet rising consumer demand for sourdough‑style breads without the operational complexity of traditional long fermentation.
AB Mauri and BAKO say the collaboration has been planned for several months and includes coordinated product training, sales and marketing support, and depot‑level technical assistance across all five BAKO depots, enabling bakers to adopt the ingredients with minimal disruption to existing recipes and schedules.
However, executing a classical Type I sourdough process, requiring precise 12-to-48-hour fermentation schedules and regular starter maintenance, presents steep operational challenges for many commercial baking environments.
The Aromaferm® technology mitigates these constraints by providing ready-to-use, biologically active sourdough components that instantly impart complex lactic and acetic acid flavor notes, enhance crumb elasticity, and naturally extend the shelf life of bread products.
Bakers can achieve the distinct tart taste, open cell structure, and premium aesthetic associated with craft sourdoughs without dedicating extensive floor space or labor to raw starter cultivation.
Company representatives from both organizations expressed immense optimism regarding the commercial roll-out.
The alliance unites AB Mauri’s deep biotechnological research and product development capabilities with BAKO’s unparalleled customer service and market penetration.
To support the launch, technical baking teams from both companies will provide coordinated recipe development, hands-on production troubleshooting, and customized application support for commercial bakeries seeking to transition their existing portfolios toward cleaner labels and higher-value product lines.
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