Chef Wang Pengjie, who became the World Cup Baker Master de la Boulangerie in 2018, and Chef Yoshinori Taniguchi, who won the “Mondial du Pain” World Championship in 2021, came to Singapore to share with local stores that they have developed products with both flavor and mass production efficiency using Taiwanese raw materials combined with mochi, vegetable and fruit filling, etc.
Sanneng Mould plays an important role in it——
Help bread to be shaped quickly and the finished product consistent
The construction is robust and has good durability, making it suitable for commercial processes
Making it easier to mass-produce bread that is both creative and delicious
Increase product vision and enhance product value
Asian flavors are going international, and good molds are the key tools for technology implementation.
#MassProductionReady #TangzhongBread #SingaporeShowcase #SANNENG #WorldChampionBakers #Singapore
