Home> Application> Bakery Additives

Bakery Additives

To make flour, sugar, salt, fat, ammonium bicarbonate and other ordinary materials into appealing baking food, food additives are essential for bakery industry. Bakers should know more food additives that are generally used in bakery products. For example, flour treatment agents are food additives that improve baking functionality. They are used to increase the speed of dough rising and to improve the strength and workability of the dough. Oxidizing agents, reducing agents, enzymes are also used in bakery to improve the processing characteristics. Some of the commonly used food additives in bakery are ascorbic acids, sodium benzoate, citric acid, vanilla, MSG, ethanol, sucrose, yeast, fumaric acid, lecithin, phosphoric acid, glycerine and menthol.

Bakery Additives
Xanthan Gum

Xanthan Gum

Cas No. 11138-66-2

E No. E 415

HS Code 391390

View Details
Agar

Agar

Cas No. 9002-18-0

E No. E406

HS Code 130231

View Details
Isomaltulose

Isomaltulose

Cas No. 13718-94-0; 58166-27-1; 343336-76-5

E No.

HS Code 294200

View Details
Xylitol

Xylitol

Cas No. 87-99-0; 16277-71-7

E No. E967

HS Code 290549

View Details
Konjac Gum

Konjac Gum

Cas No. 37220-17-0

E No. E425

HS Code 071490

View Details
Aspartame

Aspartame

Cas No. 22839-47-0

E No. E951

HS Code 292429

View Details
Glucose Syrup

Glucose Syrup

Cas No. - -

E No.

HS Code 170230

View Details
Liquid Glucose

Liquid Glucose

Cas No. - -

E No.

HS Code 170230

View Details
Fructo oligosaccharide

Fructo oligosaccharide

Cas No. - -

E No.

HS Code 170260

View Details
Trehalose

Trehalose

Cas No. 99-20-7

E No.

HS Code 294000

View Details
Display:
110 Results