<?xml version="1.0" encoding="utf-8" ?>
<rss version="2.0">
<channel>
<title><![CDATA[EC21 Product Catalogs - bread baking]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/bread-baking--053299/1/bread baking.html]]></link><item>
<title><![CDATA[Food Grade Calcium Sulfate]]></title><link><![CDATA[https://whzxy027.en.ec21.com/Food-Grade-Calcium-Sulfate--3343249_6994675.html]]></link><description><![CDATA[Baking Industry—Since most grains contain less than 0.05％ calcium, the fillers are economical sources of supplemental calcium in enriched flour, cereals, baking powder, yeast, bread conditioners ]]></description><pubDate><![CDATA[20241210]]></pubDate></item>
<item>
<title><![CDATA[Sodium Lactate 50 %]]></title><link><![CDATA[https://jiaan0biotech.en.ec21.com/Sodium-Lactate-50--12024494_12025016.html]]></link><description><![CDATA[Baking, Bread, Buffer, Cake Mixes, Conditioners, Cosmetics, Cupcakes, Dialysis Solutions, Exfoliant Scrub, Eye Drops, Facial Cleaner, Hair Conditioner, Hand Creams, Humectant, Kidney Dialysis Solutio]]></description><pubDate><![CDATA[20241118]]></pubDate></item>
<item>
<title><![CDATA[Inulin Powder Price]]></title><link><![CDATA[https://yifufood88.en.ec21.com/Inulin-Powder-Price--12007527_12007528.html]]></link><description><![CDATA[baking products
The addition of inulin powder to baked goods is used to develop new bread concepts, such as prebiotic bread, multi-fiber white bread and even multi-fiber gluten-free bread. Inulin can]]></description><pubDate><![CDATA[20240920]]></pubDate></item>
<item>
<title><![CDATA[OEM Manufacture Compound Bread Flour Improver ODM Supply]]></title><link><![CDATA[https://jingjing001.en.ec21.com/OEM-Manufacture-Compound-Bread-Flour--11996592_11996866.html]]></link><description><![CDATA[OEM Manufacture Compound Bread Flour Improver ODM Supply
Product name: 
Bread improver
Product quality feature:
1. Improve the rheological properties of dough, enhance its operational and machining p]]></description><pubDate><![CDATA[20240902]]></pubDate></item>
<item>
<title><![CDATA[Glyceryl Monolaurate GML]]></title><link><![CDATA[https://zql155421.en.ec21.com/Glyceryl-Monolaurate-GML--11958070_11958088.html]]></link><description><![CDATA[baked product extensively, having the function for increase the quality of rice and flour production.
3.It is a kind of broad antibiotic, which is safe, efficient and extensive. It can inhibit some k]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
<item>
<title><![CDATA[High Quality Refined Alpha Amylase Enzyme]]></title><link><![CDATA[https://newgenbio123.en.ec21.com/High-Quality-Refined-Alpha-Amylase--11045208_11045315.html]]></link><description><![CDATA[baking and other industries.
Charactaristics 
The endo-amylase enzyme may be rapidly hydrolyzed amylose and amylopectin aqueous 1,4-α- glucoside bond, produce a large number of small amounts of malt]]></description><pubDate><![CDATA[20191225]]></pubDate></item>
<item>
<title><![CDATA[Double Action Baking Powder 500g/Bag]]></title><link><![CDATA[https://guilinhongxing.en.ec21.com/Double-Action-Baking-Powder-500g--10464064_10464146.html]]></link><description><![CDATA[This product conforms to requirements of standard GB1886.245.
Our company export Leavening Agent, double action baking powder, aluminium free bread, cake, bakery baking powder.
]]></description><pubDate><![CDATA[20230626]]></pubDate></item>
<item>
<title><![CDATA[Additives in Baking]]></title><link><![CDATA[https://aceingredients.en.ec21.com/Additives-in-Baking--11496765_11592379.html]]></link><description><![CDATA[ACE Ingredients Baking Additives
Baking additives in baking process increase bakery product texture flavor and shelf life of the baking food, such as breads, pasta, noodles and gluten free product. O]]></description><pubDate><![CDATA[20220624]]></pubDate></item>
<item>
<title><![CDATA[Emulsifier Polyglycerol Esters of Fatty Acids(PGE)-E475]]></title><link><![CDATA[https://ada1999527.en.ec21.com/Emulsifier-Polyglycerol-Esters-of-Fatty--11708296_11708442.html]]></link><description><![CDATA[baking to make oils and fats dispersed more homogeneously in dough to get higher foamability and produce larger volume of product, fine and supple feeling in mouth.
3. It can be added into ice cream ]]></description><pubDate><![CDATA[20230918]]></pubDate></item>
<item>
<title><![CDATA[Export Good Qulity Bread Improver]]></title><link><![CDATA[https://lijidang.en.ec21.com/Export-Good-Qulity-Bread-Improver--1235589_8863811.html]]></link><description><![CDATA[bread inner structure is evenly, taste soft, and elasticity, the fresh life can be extended. Dissovle it in water or add it into the flour directly.
The recommended adding amout :0.1%~0.3%。
Index:
]]></description><pubDate><![CDATA[20221107]]></pubDate></item>
<item>
<title><![CDATA[Vital Wheat Gluten]]></title><link><![CDATA[https://sanqun.en.ec21.com/Vital-Wheat-Gluten--6447346_6447454.html]]></link><description><![CDATA[bread powder, dumpling powder, the powder of convenience noodle and vermicelli powder, with improvement the baking quality of product, steam to boil quality, edible quality and nutrition value.
In fo]]></description><pubDate><![CDATA[20230320]]></pubDate></item>

</channel>
</rss>