Area: Taipei B.I.S. Association

Booth No: M319

 

Exhibitor Profile

 

.Taiwanese tea is a local specialty ingredient, and it is not easy to retain the tea aroma after processing. The Tea and Food Research Institute has developed tea powder made from local tea leaves. Even after adding snacks, the aroma of tea still overflows. The director spent 2 years working with the bean paste factory to develop two tea fillings with strong tea aroma. The white bean paste filling is a softer filling with more water content, less oil and lower calories.That is the taste of white bean cakes and mung bean cakes that are common in Taiwan. Black bean paste filling has relatively high solids, high fat, and high viscosity. It is more resistant to baking than ordinary tea fillings, and its taste and storage are better than white bean paste filling. It is suitable for making Cantonese-style moon cakes, egg yolk cakes, and bean paste cakes. . It is recommended to use tea filling and tea powder together to make the tea aroma more intense!

 

 

 

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