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العربيةRaw materials for Baking & Flour Milling
Dough strength, volume, texture, shelf-life
Enzymes, organic acids and raw materials for consistent baking and flour milling.
Enzyme 4
Amylase Enzyme
CAS 9000-90-2
·
MOQ 25 kg
Lipase Enzyme
CAS 9001-62-1
·
MOQ 25 kg
Papain Enzyme
CAS 9001-73-4
·
MOQ 25 kg
Xylanase Enzyme
CAS 9025-57-4
·
MOQ 25 kg
Vitamin 4
Vitamin B1 (Thiamine Hydrochloride)
CAS 67-03-8
·
MOQ 25 kg
Vitamin B2 (Riboflavin)
CAS 83-88-5
·
MOQ 25 kg
Vitamin B3 (Niacinamide)
CAS 98-92-0
·
MOQ 25 kg
Vitamin B9 (Folic Acid)
CAS 59-30-3
·
MOQ 25 kg
Organic Acid 2
Prebiotic 2
Sweetener 2
Mineral Salt 1
Protein 1
Sourcing for Baking & Flour Milling?
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