Frozen Dough Product Catalog
Fifty-plus SKUs spanning Taiwanese pastry tradition and European laminated craft — all engineered for consistent bakery performance and export-grade cold-chain integrity.
Our Product Range
Best Seller
Pineapple Cake Dough
Authentic shortcrust formula with buttery finish, engineered for consistent melt-in-mouth texture. Proprietary fat ratio maintains structural integrity through freeze-thaw cycles, delivering the iconic crumbly-yet-cohesive bite of traditional pineapple cake.
Featured
Croissant Laminate Dough
French-style laminated dough with a 27-fold butter layer structure, delivering a defined honeycomb crumb and caramelised, shatteringly crisp shell. Engineered for both hand-curling and automated sheeter production lines.
Castella Base Batter
Cloud-soft Taiwanese Castella batter, pre-mixed and portion-frozen for consistent cloud-like rise and silk-smooth crumb. Achieves the signature jiggly texture at 160°C without specialist mixer requirements.
Egg Tart Shell Dough
Portuguese-inspired puff pastry shell dough, pre-portioned for Hong Kong-style egg tart cups. Achieves the signature flaky, caramelised base at 230°C. Compatible with standard 7 cm and 8 cm tart moulds.
Popular
Milk Bread Dough (Sweet)
Tangzhong-enhanced milk bread dough with high hydration formula for feather-light pull-apart texture. Ideal for bakery café table breads, bao, and filled bun production. Proofs from frozen in 90 minutes at ambient temperature.
Danish Pastry Sheet
Butter-laminated Danish sheet dough optimised for automated cutting lines and hand-shaping alike. Delivers consistent volume and golden glazed crust across Copenhagen-style swirls, pinwheels, and filled pockets.
Mochi Bread Dough
Glutinous rice-enriched bread dough producing the characteristically chewy, stretchy crumb beloved in Taiwanese and Japanese bakeries. Each portion delivers mochi pull with a lightly crisp crust after a 12-minute bake.
Red Bean Bun Dough
Enriched Taiwanese-style bun dough pre-portioned and ready for filling with red bean paste. Balanced sweetness and soft crumb structure withstand high-capacity steam or dry-heat baking without collapse.
Chiffon Cake Base
Airy, oil-emulsified chiffon batter, frozen immediately after whipping to lock meringue structure. Produces a supremely light, moisture-retentive crumb with a delicate golden crust. Available in vanilla, matcha, and lemon profiles.
New
Brioche Dough
Enriched French-style brioche dough with 30% butter incorporation for an exceptionally tender, pillowy crumb with a rich egg-yolk colour. Suitable for loaves, buns, burger buns, and French toast base production.
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Our catalog represents only a selection of our formulation capabilities. If your product brief calls for something not listed here — a unique flavour profile, a specific dietary adaptation, or an entirely novel dough type — contact our R&D team and we will assess feasibility within five business days.