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<title><![CDATA[EC21 Product Catalogs - flour or]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/flour-or--053299/1/flour or.html]]></link><item>
<title><![CDATA[Supply Lipoic Acid]]></title><link><![CDATA[https://yifufood88.en.ec21.com/Supply-Lipoic-Acid--12007527_12007561.html]]></link><description><![CDATA[Product Usage:
Exogenous lipoic acid is reduced by two or more enzymes within the cell. This reduced form affects the cell&apos;s process of scavenging free radicals. Regulates transcription factor activi]]></description><pubDate><![CDATA[20240920]]></pubDate></item>
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<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[or 20Kg/bag)
Usage:
Mix with flour evenly and directly.
Dosage:
0.3-1%.It is recommended to determine the optimal dosage through baking experiments according to the quality requirements of the produc]]></description><pubDate><![CDATA[20240902]]></pubDate></item>
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<title><![CDATA[Glyceryl Monolaurate GML]]></title><link><![CDATA[https://zql155421.en.ec21.com/Glyceryl-Monolaurate-GML--11958070_11958088.html]]></link><description><![CDATA[flour pro rate.
Proposal appending 0.1%, or as processing required according to GB2760-2011
Tech index:
Acid value (Calculated by KOH) / (mg/g) ≤3.5
Saponification value(Calculated by KOH) / (mg/g)]]></description><pubDate><![CDATA[20240627]]></pubDate></item>
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<title><![CDATA[Glucono Delta Lactone Wholesale Price]]></title><link><![CDATA[https://sissizhang1997.en.ec21.com/Glucono-Delta-Lactone-Wholesale-Price--11947431_11947432.html]]></link><description><![CDATA[or GDL can be added
first and then heated over water to 80°C and protected for 15
minutes to form tofu.
Cheese The amount of GDL added in cheese making is
generally 0.25 to 0.3% by weight of milk, d]]></description><pubDate><![CDATA[20240605]]></pubDate></item>
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<title><![CDATA[Soy Protein Concentrate]]></title><link><![CDATA[https://atlantic5za.en.ec21.com/Soy-Protein-Concentrate--9885310_9887035.html]]></link><description><![CDATA[or Non GMO 
Functional or non-functional 
Shelf life:2year
Package:25lg/bags
Concentrate Soya Protein is about 70% /65% soy protein and is basically defatted soy flour without the water-soluble carbo]]></description><pubDate><![CDATA[20160310]]></pubDate></item>
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<title><![CDATA[Soya Flour]]></title><link><![CDATA[https://palvaenterprise.en.ec21.com/Soya-Flour--10720039_10720049.html]]></link><description><![CDATA[PRODUCT: SOYA FLOUR - TOASTED, DEFATTED, UNTOASTED 
Specification: On Enquiry 
Price: On Enquiry 
Quantity: Min. 1x20&amp;#39; FCL (One Container) OR As per buyer&amp;#39;s requirement 
Packing: As per requi]]></description><pubDate><![CDATA[20180503]]></pubDate></item>
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<title><![CDATA[Best Price for Magnesium Lactate Supplements Magnesium Lactate Dihydrate]]></title><link><![CDATA[https://xinyangchemicals.en.ec21.com/Best-Price-for-Magnesium-Lactate--10989265_11076313.html]]></link><description><![CDATA[or crystal powder ,can be easily dissolved in hot water, and hardly dissolved in ethanol.
Specification 
Characteristics
White to cream color crystal powder or granular
Solubility
Easily soluble in h]]></description><pubDate><![CDATA[20200310]]></pubDate></item>
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<title><![CDATA[Ascorbic Acid FCC/USP/BP]]></title><link><![CDATA[https://global2za.en.ec21.com/Ascorbic-Acid-FCC-USP-BP--10878827_10879007.html]]></link><description><![CDATA[Specifications
Food Grade Bulk Ascorbic Acid 
1.90%,93%, 95%, 97% 
2.Very competitive price 
3.Mesh:40~80Mesh;100Mesh,200mesh
Bulk Ascorbic Acid Details 
Bulk ascorbic acid is a white or slightly yel]]></description><pubDate><![CDATA[20181221]]></pubDate></item>
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<title><![CDATA[Purity Halal Food Emulsifier Datem E472e 80% Purity]]></title><link><![CDATA[https://ada1999527.en.ec21.com/Purity-Halal-Food-Emulsifier-Datem--11708296_11716949.html]]></link><description><![CDATA[or fats homogeneously before further processing.(3) Directly mix it with flour for use.
Dosage RecommendedAddition maximum is 1.0% for raw dried flour products and raw wet products, while 5.0% for no]]></description><pubDate><![CDATA[20230918]]></pubDate></item>
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<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[or add it into the flour directly.
The recommended adding amout :0.1%~0.3%。
Index:
　　Moisture ％
　　≤12.0
　　ash %
　　≤30
　　Heavy metals（Pb）%
　　≤0.0010
　　Arsenic]]></description><pubDate><![CDATA[20221107]]></pubDate></item>
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<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[or fermentation section.
3, the chemical segment in the sugar, add the amount of 0.1-0.3kg/t dry basis can improve the degree of fermentation; increase the amount in the fermentation section 0.002-0.]]></description><pubDate><![CDATA[20191225]]></pubDate></item>
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<title><![CDATA[Sodium Alginate ,CMC Food Grade]]></title><link><![CDATA[https://mewo2008.en.ec21.com/Sodium-Alginate-CMC-Food--3570265_3570356.html]]></link><description><![CDATA[or wheat flour.
***Sodium alginate in textile : medium and low viscosity are both suitable for the printing requirements of net, roll style and handwork printing.
Sodium alginate has already been use]]></description><pubDate><![CDATA[20170520]]></pubDate></item>
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<title><![CDATA[Terra Alba for Baking]]></title><link><![CDATA[https://whzxy027.en.ec21.com/Terra-Alba-for-Baking--3343249_11554718.html]]></link><description><![CDATA[Product Description 
FA-13
Anhydrous Calcium Sulfate for baking, Supplies calcium to enriched
flour,cereals,baking powder,bread conditioners and cake icing. Its main
function is to improve the hardne]]></description><pubDate><![CDATA[20231011]]></pubDate></item>
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<title><![CDATA[Vital Wheat Gluten]]></title><link><![CDATA[https://sanqun.en.ec21.com/Vital-Wheat-Gluten--6447346_6447454.html]]></link><description><![CDATA[Vital Wheat Gluten
Description:
A yellow white powder with normol taste and grain sweet smell. 
Application:
In flour industry, it is a kind of pure natural additive to the flour of strength differen]]></description><pubDate><![CDATA[20230320]]></pubDate></item>
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<title><![CDATA[Ammonium Bicarbonate Food Grade]]></title><link><![CDATA[https://neo1711.en.ec21.com/Ammonium-Bicarbonate-Food-Grade--11789963_11789981.html]]></link><description><![CDATA[Ammonium bicarbonate is a white orthorhomic or monoclinic crystal. There is ammonia smell. The density is 1.58g/cm3.Soluble in water, the aqueous solution is alkaline, insoluble in ethanol.
Mainly as]]></description><pubDate><![CDATA[20230515]]></pubDate></item>
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<title><![CDATA[Vital Wheat Gluten]]></title><link><![CDATA[https://goldengrain.en.ec21.com/Vital-Wheat-Gluten--8742935_8972812.html]]></link><description><![CDATA[or wheat flour. It is soluble in alkalies, and partly soluble in alcohol and dilute acids. Vital Wheat Gluten is characterized by high viscoelasticity when hydrated, while devitalized wheat gluten ha]]></description><pubDate><![CDATA[20170821]]></pubDate></item>
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<title><![CDATA[Food Grade Sodium Alginate]]></title><link><![CDATA[https://aofulong.en.ec21.com/Food-Grade-Sodium-Alginate--8674243_8747751.html]]></link><description><![CDATA[or rice noodle have a strong cohesiveness, pulling, bending and reduce breaking, stabilization and decrease the liquid out when it is used in sala (a cold dish)flavoring, puddingspecial suitable in t]]></description><pubDate><![CDATA[20140207]]></pubDate></item>

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