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<title><![CDATA[EC21 Product Catalogs - bread baking]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/bread-baking--053208/1/bread baking.html]]></link><item>
<title><![CDATA[D-allulose Syrup]]></title><link><![CDATA[https://averyhu.en.ec21.com/D-allulose-Syrup--11778077_12047339.html]]></link><description><![CDATA[Baked Goods: Cookies, cakes, and breads requiring browning effects.
Key Characteristics
Sweetness &amp; Caloric Value: Allulose provides approximately 70% of the sweetness of sucrose (table sugar) but co]]></description><pubDate><![CDATA[20250307]]></pubDate></item>
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<title><![CDATA[Sodium Saccharin]]></title><link><![CDATA[https://1988amanda.en.ec21.com/Sodium-Saccharin--10363627_10363418.html]]></link><description><![CDATA[Bakeries use sodium saccharin to sweeten baked goods, breads, cookies and muffins.
Artificially sweetened diet drinks and sodas use sodium saccharin since it dissolves readily in water.
Other product]]></description><pubDate><![CDATA[20170828]]></pubDate></item>
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<title><![CDATA[Liquid Glucose]]></title><link><![CDATA[https://yangguijie.en.ec21.com/Liquid-Glucose--4071574_4071728.html]]></link><description><![CDATA[bread, baking foods, it can keep the effect of starch and extend the shelf life. High quality and delicious taste are kept in preserved fruits, succades, Jams, tinned fruits and cream.
Application: 1]]></description><pubDate><![CDATA[20110110]]></pubDate></item>
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<title><![CDATA[High Fructose Corn Syrup(F42,F55,F90)/Coconut Fatty Acid. Call: +60143599064]]></title><link><![CDATA[https://andrewtan237.en.ec21.com/High-Fructose-Corn-Syrup-F42--8618843_9691446.html]]></link><description><![CDATA[bread, baked goods.It can serve to prevent starch from aging, extend the shelf-life and so on, with good moisturizing properties.
4.High maltose syrup is also used for candied fruit, jam, canned frui]]></description><pubDate><![CDATA[20181005]]></pubDate></item>
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<title><![CDATA[Food USP Grade Sucralose CAS No:56038-13-2]]></title><link><![CDATA[https://danshuigou.en.ec21.com/Food-USP-Grade-Sucralose-CAS--11734357_11734378.html]]></link><description><![CDATA[bread, pastries, ice cream, jam, jelly, pudding and other foods.
2. High temperature processing, such as baking, high-temperature sterilization, spray drying, extrusion.
3. Fermented foods.
4. Canned]]></description><pubDate><![CDATA[20230223]]></pubDate></item>

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