About Richwood
25 years of frozen dough excellence, made in Taiwan. From a single production line in Taichung to a 5,000 sqm GMP-certified facility supplying bakery chains across four continents.
From Taichung Roots
to Global Bakery Shelves
Founded in 1998 in Taichung, Taiwan, Richwood began as a regional frozen dough supplier serving local bakeries across central Taiwan. Our founders — a pair of food scientists with deep roots in Taiwan's artisan pastry culture — believed that the meticulous craft behind traditional Taiwanese baked goods deserved industrial precision to reach wider audiences.
Through the early 2000s, Richwood invested heavily in R&D, perfecting the science of frozen dough lamination, moisture retention, and cold-chain stability. By 2005, we had outgrown our original facility and relocated to a purpose-built GMP factory in Taichung's Dali industrial district.
A pivotal chapter came when Richwood became the primary frozen dough supplier supporting 85°C Bakery Cafe's aggressive expansion into the United States and Australia. That partnership validated what we had long believed: that Taiwan's baking heritage, scaled through disciplined manufacturing and food-safety rigour, could power premium bakery brands anywhere in the world.
Our Mission
"To elevate bakery brands worldwide with the precision and artistry of Taiwan's finest dough craftsmanship."
Key Milestones
Our Core Values
Three principles guide every batch of dough we produce, every client partnership we build, and every export we ship.
Craftsmanship
We treat every formula as a work of culinary engineering. Our R&D team draws on decades of Taiwanese baking tradition, combining artisan intuition with modern food science to produce doughs that perform consistently — whether proofed in Tokyo or baked in Toronto.
Reliability
Bakery brands depend on us to keep their shelves stocked and their quality consistent. We honour that trust through rigorous quality control, on-time production scheduling, and transparent communication at every stage — from order confirmation to cold-chain delivery.
Innovation
The bakery landscape never stands still, and neither do we. Our in-house food scientists continuously explore new ingredient technologies — clean-label formulations, reduced-sugar profiles, plant-based enrichments — ensuring our ODM clients stay ahead of global consumer trends.
Industrial Scale,
Artisan Precision
Our GMP-certified production facility in Taichung's Dali District is equipped with European lamination lines, automated portioning systems, and a dedicated blast-freeze tunnel that locks in quality within minutes of production. Every square metre of the plant is designed around HACCP flow principles — ingredient receiving, processing, packing, and cold storage occupy separate controlled zones to eliminate cross-contamination risk.
Individual Quick Freezing (IQF) tunnel reduces core temperature from +20°C to -18°C in under 30 minutes, preserving gluten structure and moisture balance.
Automated butter-lamination equipment capable of producing 3 to 81-fold dough at production speeds exceeding 600kg per hour.
Dedicated proofing and rest chambers with ±1% relative humidity control ensure uniform fermentation across every production batch.
On-site microbiological and physico-chemical testing lab staffed by qualified food scientists, with results issued within 24 hours of production.
Multi-zone cold storage at -18°C (frozen) and +4°C (chilled) with automated FIFO racking and real-time temperature logging.
Dedicated refrigerated container loading bay with customs documentation support for FDA, EU, and FSANZ import requirements.
Ready to Partner With Richwood?
Our ODM team is ready to discuss your product brief, minimum order requirements, and how Taiwan's finest frozen dough craftsmanship can power your bakery brand.