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<title><![CDATA[EC21 Product Catalogs - Flour Making]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/Flour_Making--053204/1/Flour Making.html]]></link><item>
<title><![CDATA[Sodium Stearoyl Lactylate (SSL) E481 CAS NO. 25383-99-7]]></title><link><![CDATA[https://chemsinoadditives.en.ec21.com/Sodium_Stearoyl_Lactylate_SSL_E481--12009533_12010563.html]]></link><description><![CDATA[flour, raw wet noodle products, fermented noodle products, bread, meat enema, water, and oily fat emulsified products, biscuits Use special beverages to improve its emulsification stability and appli]]></description><pubDate><![CDATA[20240927]]></pubDate></item>
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<title><![CDATA[Calcium Stearoyl Lactylate(CSL)]]></title><link><![CDATA[https://y1z0l0.en.ec21.com/Calcium_Stearoyl_Lactylate_CSL--11940346_11940349.html]]></link><description><![CDATA[flour for use.
(2) Put this product into warm water at about 60℃ with proportion of 1:6 to get paste shaped substance, ten add it into flour in proportion to obtain better effect. 
(3) When used in]]></description><pubDate><![CDATA[20240729]]></pubDate></item>
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<title><![CDATA[Bread Improver]]></title><link><![CDATA[https://zql155421.en.ec21.com/Bread_Improver--11958070_11958073.html]]></link><description><![CDATA[flour directly.
The recommended adding amount :0.1%~0.3%.
Index:
　　Moisture ％ 　　≤12.0
　　ash % 　　≤30
　　Heavy metals（Pb）% 　　≤0.0010
　　Arsenic (As）% 　　≤0.]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[Europe Standard Food Emulsifier Diacetyl Tartaric Acid Esters of Mono and Diglycerides]]></title><link><![CDATA[https://lijidang.en.ec21.com/Europe_Standard_Food_Emulsifier_Diacetyl--5563203_5564144.html]]></link><description><![CDATA[flour for use.
Recommended Addition Amount:
Addition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for non-dairy creamers. The addition amount can be changed based on ]]></description><pubDate><![CDATA[20221107]]></pubDate></item>

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