Pain Point 1: No aroma in the pastry layers, wasting the craftsmanship
Pastry crusts (such as egg yolk pastries, butterfly pastries) have many layers, but they lack aroma when eaten, leaving only the taste of oil, which is a waste of the craftsmanship of making the layers.
Pastry layer aroma enhancement flavor, integrated into the pastry dough, after baking, each layer of the pastry has the aroma of butter and milk, and has a pleasant aroma when bitten.
Pain Point 2: Heavy sweetness, gets too sweet after a few bites
Chinese-style pastries have a lot of sugar and oil, only having sweetness without aroma. After eating 1-2 pieces, it becomes too sweet, which does not align with the trend of healthy eating.
De-sweetening flavor, with a light fruit and nut aroma, to balance the sweetness and prevent a cloying taste. It also highlights the original flavor of the filling.
Pain Point 3: Filling becomes fishy after refrigeration, with poor flavor
Pastries with fillings such as lotus seed paste, red bean paste, etc., tend to develop a musty fishy smell after refrigeration, and it is difficult to restore the original flavor even after heating.
Refrigeration flavor preservation, can be refrigerated at 0-4℃ for 7 days, the filling remains fresh without a fishy smell, and still has a fresh aroma when opened.
Solve the problems of no aroma in pastry layers, heavy sweetness, and flavor change after refrigeration. Suitable for egg yolk pastries, mooncakes, and Chinese-style pastries.