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<title><![CDATA[EC21 Product Catalogs - bread make]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/bread_make--053299/1/bread make.html]]></link><item>
<title><![CDATA[Raw Powder Wholesale Purity Degree 99% 2-Acetyl Pyrrole CAS 1072-83-9]]></title><link><![CDATA[https://dingyanchemical.en.ec21.com/Raw_Powder_Wholesale_Purity_Degree--11841248_11998101.html]]></link><description><![CDATA[Description: Light gray to pale yellow fine crystals. Has a bread-like aroma. Melting point 90℃, boiling point 220℃. Easily soluble in water, acids, ethanol, and ether.
Applications: Used in coff]]></description><pubDate><![CDATA[20260603]]></pubDate></item>
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<title><![CDATA[Good Price Food Oil Drilling Grade Thickener 11138-66-2 E415 Powder Xanthan Gum]]></title><link><![CDATA[https://jessiecheng888555.en.ec21.com/Good_Price_Food_Oil_Drilling--12031315_12031333.html]]></link><description><![CDATA[make any other microbial polysaccharide unmatched.1. Food: Xanthan gum is added as a stabilizer, emulsifier, suspension agent, thickener and processing aid in many foods. Widely used in salad dressin]]></description><pubDate><![CDATA[20241217]]></pubDate></item>
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<title><![CDATA[Lactic Acid]]></title><link><![CDATA[https://jiaan0biotech.en.ec21.com/Lactic_Acid--12024494_12025045.html]]></link><description><![CDATA[make perfectly clear sweets with minimum sugar inversion and with no air trapped.In bakery products it is used for direct acidification of bread. It increases butter stability and volume.To produce a]]></description><pubDate><![CDATA[20241116]]></pubDate></item>
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<title><![CDATA[Dry Yeast]]></title><link><![CDATA[https://chewkenneth.en.ec21.com/Dry_Yeast--12016559_12016567.html]]></link><description><![CDATA[make the bread soft and good taste. don&apos;t contain any preservative.
2. Used for fermenting all kinds of pasta, such as bread, pastry, biscuit, cakes, etc.
You can reach us for more details through th]]></description><pubDate><![CDATA[20241012]]></pubDate></item>
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<title><![CDATA[Inulin Powder Price]]></title><link><![CDATA[https://yifufood88.en.ec21.com/Inulin_Powder_Price--12007527_12007528.html]]></link><description><![CDATA[make the structure compact; It improves the taste and texture of food and has a long-lasting effect, so it can be replaced with fat and sugar in food and beverages. 
Inulin is one of the easily solub]]></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[make it uniform, fine, white, and well layered.
5. Improve the taste, making the bread chewy and sweet.
6. Improve the water holding capacity of bread, delay the aging of finished products, and exten]]></description><pubDate><![CDATA[20240902]]></pubDate></item>
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<title><![CDATA[Sodium Stearoyl Lactylate SSL]]></title><link><![CDATA[https://zql155421.en.ec21.com/Sodium_Stearoyl_Lactylate_SSL--11958070_11958076.html]]></link><description><![CDATA[bread and steam bread and improve the organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can make it easier to remove biscuits from moulds to produc]]></description><pubDate><![CDATA[20240627]]></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[AppearanceWhile or straw yellow powder.
Character and application
Make the dough touched soft, flexible, smooth, easy to operate; Can improve the proofing activity obviously, Have the good expanding ]]></description><pubDate><![CDATA[20221107]]></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[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>
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<title><![CDATA[Natural Shelf Life Extenders  ACE Ingredients-Acearoma]]></title><link><![CDATA[https://aceingredients.en.ec21.com/Natural_Shelf_Life_Extenders_ACE--11920160_11920164.html]]></link><description><![CDATA[makes Acearoma a functional and cost-effective solution with friendly labeling. It can replace other preservatives like lactates, lactates/acetates blends, and diacetate with favorable effects on the]]></description><pubDate><![CDATA[20240403]]></pubDate></item>
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<title><![CDATA[Sodium Alginate; CAS No.: 9005-38-3]]></title><link><![CDATA[https://nengqianchemical.en.ec21.com/Sodium_Alginate_CAS_No._9005--11842205_11842206.html]]></link><description><![CDATA[make sodium alginate a valuable ingredient in various products.
Applications in Food Industry
Sodium alginate finds extensive application in the food industry due to its versatile properties. When ad]]></description><pubDate><![CDATA[20230907]]></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[bread, bread and other fermented foods, the enzyme may provide fermentable sugars for the yeast to make pasta uniform structure, volume Increased gas holding capacity enhancement. As recommended smal]]></description><pubDate><![CDATA[20191225]]></pubDate></item>
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<title><![CDATA[Guihua Brand Baking Powder 50g/Bag]]></title><link><![CDATA[https://guilinhongxing.en.ec21.com/Guihua_Brand_Baking_Powder_50g--10464065_10481900.html]]></link><description><![CDATA[breads, biscuits ,cakes, etc. It is high quality and inexpensive, rapid, simple, time and energy saving. It can make the bakery food products stable,having soft internal structure,small uniform holes]]></description><pubDate><![CDATA[20190706]]></pubDate></item>
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<title><![CDATA[L-lactic Acid]]></title><link><![CDATA[https://197506ab.en.ec21.com/L_lactic_Acid--10923585_11740556.html]]></link><description><![CDATA[bread a unique taste. Lactic acid can also synthesize sodium stearoyl lactylate and calcium stearoyl lactylate for use as an emulsifier in bread. Calcium lactate as a flour improver can improve raw m]]></description><pubDate><![CDATA[20230305]]></pubDate></item>
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<title><![CDATA[E481-Bread Improver Food Emulsifier(SSL) Sodium Stearoyl Lactylate]]></title><link><![CDATA[https://ada1999527.en.ec21.com/E481_Bread_Improver_Food_Emulsifier--11708296_11708370.html]]></link><description><![CDATA[bread and steam bread and improve the organization and structure.
(2) It can react with amylose to delay and prevent the food aging.
(3) It can make it easier to remove biscuits from moulds to produc]]></description><pubDate><![CDATA[20230918]]></pubDate></item>

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