Bakery Ingredients

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Showing all 7 results

  • Encapsulated Ascorbic Acid

    Strength: 70%, 80%
    Application: Bread

  • Encapsulated Calcium Propionate

    Strength: 70%, 80%
    Application: Bread, Buns, Dry cakes

  • Encapsulated Citric Acid

    Strength: 60%, 85%, 72%
    Application: Flat Bread, Pan Bread, Tortilla

  • Encapsulated Fumaric Acid

    Strength: 70%, 85%
    Application: Flat Bread, Tortilla

  • Encapsulated Sodium Bicarbonate

    Strength: 70%, 80%
    Application: Bread, Buns, Dry cakes

  • Encapsulated Sodium Diacetate

    Strength: 70%, 80%
    Application: Bread, Buns, Dry cakes

  • Encapsulated Sorbic Acid

    Strength: 50%, 70, 85%
    Application: Bread, Buns, Dry cakes
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