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  2. Products >
  3. Chemicals >
  4. Food Additives >
  5. Emulsifiers >
  6. bread making bread making : 27 Products from 9 Suppliers & Manufacturers
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  • Tartaric Acid

    • Place of origin:  

      Mayotte

    bread. Improve the structure of tissue, prolong shelf life and increase the soft feeling and pliability.Complex compound can be formed by starch and DATEM to avoid starch from swelling and losing.It is used as the emulsifier, dispersion agent to improve emulsification and the intermiscibility between oil and water.It is used in butter to make the taste better. Conclusion: The product conforms to

    [Related Keywords : Tartaric Acid]

    • Anli Mohamed
    • This product is owned by premium member(Trade PRO) of EC21.

    • Business Type

      Manufacturer

    • Location

      DZAOUDZI, Comoros

    • Employees Total

      101 - 500

    • Annual Revenue

      USD 2,000,001 - 5,000,000

    Contact Now Start Order

  • Sodium Stearoyl Lactylate (SSL) E481 CAS NO. 25383-99-7

    • Place of origin:  

      China

    bread, cakes, whipped cream, chocolate, candy, noodles, dumplings, sauces, etc. 1. Enhance the elasticity, toughness, and air retention of the dough, increase the volume of bread and steamed bread, and improve the structure of the dough. 2. Make the surface of noodles and instant noodles smoother, with a low stripping rate, resistance to foaming and cooking, and chewy. 3. Make the biscuits easy t

    [Related Keywords : Sodium Stearoyl Lactylate, ssl emulsifier, e481 emulsifier]

    Contact Now Start Order

  • Calcium Stearoyl Lactylate(CSL)

    • Place of origin:  

      China

    bread and steam bread and improve the organization and structure. It can react with amylose to delay and prevent the food aging. It can make it easier to remove biscuits from moulds to produce smooth appearance, distinct layers and crisp feeling in mouth. (2) It can make hot and spicy food more pliable and softer and prolong the preservation time. (3) Enhance the quality of quick frozen food, imp

    [Related Keywords : CSL, Food Emulsifiers, Emulsifiers, E482]

    Contact Now Start Order

    6 related Products from this Supplier

  • Diacetyl Tartaric Acid Esters of Mono and Diglycerides DATEM

    • Place of origin:  

      China

    bread and steam bread, and improve their organization and structure. (2) It can react with amylose to delay and prevent the food aging. (3) It can be used in cream to make it smoother and finer. (4) It can be used in butter and concentrated butter to prevent oil separating and enhance its stability. (5) It can also be sued in sugar, syrup and spices. (6) It can be used in non-dairy creamer to mak

    [Related Keywords : DATEM EMULSIFIER]

    Contact Now Start Order

    4 related Products from this Supplier

  • Sodium Stearoyl Lactylate(SSL)

    • Min. Order:  

      1000 Kilogram

    • Price:  

      US$ 1300

    • Place of origin:  

      China

    bread, and improve the organizational structure. 2. It can interact with amylose to delay and prevent food aging. 3. Make biscuits easy to demould and neat in appearance. 4. It can make spicy food taste smooth and soft, and prolong the preservation time. 5. Make the surface of noodles, vermicelli and instant noodles smoother, with low breaking rate, foam resistance and boiling resistance. 6. Impr

    [Related Keywords : Sodium stearoyl lactylate, SSL, SSL in food]

    Contact Now Start Order

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Competitive bread making products from various bread making manufacturers and bread making suppliers are listed above, please select quality and cheap items for you.

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