Product Catalog

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.

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Pineapple Cake Dough Featured
Taiwanese Pastry
Pineapple Cake Dough

Authentic shortcrust formula with buttery finish, engineered for consistent melt-in-mouth texture perfect for traditional pineapple cake production.

-18°C 12 months
Croissant Laminate Dough Featured
European Pastry
Croissant Laminate Dough

French-style laminated dough with 27-layer butter fold, delivering defined honeycomb crumb and crisp caramelised shell in any commercial oven.

-18°C 6 months
Castella Base Batter Featured
Cake & Sponge
Castella Base Batter

Cloud-soft Taiwanese Castella batter, pre-mixed and portion-frozen for consistent jiggly texture without specialist mixer requirements.

-18°C 9 months
Egg Tart Shell Dough Featured
Tart & Shell
Egg Tart Shell Dough

Portuguese-inspired puff pastry shell dough, pre-portioned for HK-style egg tart cups. Achieves the signature flaky caramelised base at 230°C.

-18°C 9 months
Milk Bread Dough (Sweet) Featured
Bread
Milk Bread Dough (Sweet)

Tangzhong-enhanced milk bread dough with high hydration for feather-light pull-apart texture. Ideal for bakery café table breads and bun production.

-18°C 6 months
Danish Pastry Sheet
European Pastry
Danish Pastry Sheet

Butter-laminated Danish sheet dough optimised for automated cutting lines. Delivers consistent volume and glazed golden crust across Copenhagen-style shapes.

-18°C 6 months
Mochi Bread Dough
Taiwanese Pastry
Mochi Bread Dough

Glutinous rice-enriched bread dough producing the characteristically chewy, stretchy crumb beloved in Taiwanese and Japanese bakeries.

-18°C 9 months
Red Bean Bun Dough
Taiwanese Pastry
Red Bean Bun Dough

Enriched Taiwanese-style bun dough pre-portioned and ready for filling with red bean paste, with soft crumb that withstands steam or dry-heat baking.

-18°C 8 months
Chiffon Cake Base
Cake & Sponge
Chiffon Cake Base

Airy, oil-emulsified chiffon batter frozen to lock meringue structure. Produces supremely light, moisture-retentive crumb. Available in vanilla, matcha, and lemon.

-18°C 10 months
Brioche Dough Featured
Bread
Brioche Dough

Enriched French-style brioche dough with 30% butter incorporation for an exceptionally tender, pillowy crumb. Suitable for loaves, buns, and French toast base.

-18°C 6 months

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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.

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