As a vertically integrated bakery manufacturing enterprise, it realizes the full chain layout through its own three core production lines:
The cream production line uses EU milk source refined high-milk fat base, the wheat cake production line uses a 36-hour low-temperature fermentation process to create crispy biscuits, and the egg tart production line restores the freshly baked flavor with 192-layer hand-opened crispy technology. The three production lines share the R&D center and ISO22000 quality control system, standardized management from raw material processing to finished baking, with an annual production capacity of more than 10,000 tons, providing global customers with authentic, safe and healthy bakery products comprehensive solutions.