葡式蛋塔｜明億冷凍麵糰工廠直營
多層次酥皮塔杯，烘烤後外型金黃、層次酥脆；冷凍保存方便，加入蛋塔液即可烘烤，適合大量製作與穩定出餐。，協助烘焙店、甜點店、咖啡廳、早餐店、餐廳、下午茶門市、團購業者及餐飲通路。縮短備料流程，同時維持商品外觀與風味的一致性。
葡式蛋塔製作完成後，塔皮層層酥香，搭配蛋塔液後呈現濃郁奶香與蛋香；外層酥脆、內餡滑嫩細緻，甜香順口。。無論作為常態商品、早餐、下午茶或季節限定品項，都能增加門市的商品選擇。選擇工廠直營的葡式蛋塔批發，可減少前段製作時間，將人力集中在完成製作、裝飾及門市服務。
查看更多商品介紹與常見問題
葡式蛋塔商品規格與保存方式
- 商品類型：冷凍塔杯
- 成品大小：211／直徑 8cm × 高 2.5cm
- 保存方式：冷凍保存
- 參考溫度：上火 235°C、下火 250°C
- 參考時間：25～30 分鐘
商品應依包裝標示條件保存，取用後避免反覆退冰。不同設備、環境溫度、發酵狀況及內餡搭配可能影響成品，正式販售前建議先進行少量測試。
冷凍麵糰的益處
使用冷凍麵糰能簡化前段製作流程，讓一般麵包店依照每日銷量安排退冰、發酵及烘烤，在維持現烤商品供應的同時，也能更靈活地配置人力與備料時間。
- 節省製作時間：減少秤料、攪拌、分割、壓延及重複製作麵糰的時間。
- 降低技術人力依賴：依照標準流程操作，新進人員也較容易上手。
- 穩定商品品質：固定配方、重量及製程，有助於維持成品大小、造型與口感的一致性。
- 減少配方錯誤：降低秤料錯誤、遺漏原料或操作順序不同造成的失敗風險。
- 依照銷量製作：可依不同時段的客流量分批製作，降低一次生產過多造成的浪費。
- 增加商品種類：不必另外建立完整生產線，也能快速擴充烘焙品項。
- 提升出餐效率：提前安排退冰與發酵，尖峰時段即可集中烘烤、包裝及販售。
- 方便成本計算：固定重量與包裝數量，較容易掌握單顆成本、毛利及每日使用量。
實際成品仍會受到保存溫度、退冰時間、發酵環境及設備功率影響。建議避免反覆退冰，並先以少量商品測試，建立適合自家門市的標準操作流程。
操作教學
加入蛋塔液後，上火 235°C、下火 250°C 烘烤 25～30 分鐘。烤箱功率不同，需依設備調整。
- 取出備料：依需求將適量內餡倒入塔杯。
- 退冰或準備：烤箱預熱後，以上火 235°C、下火 250°C作為參考設定。
- 發酵、成型或填餡：烘烤約25～30 分鐘，確認塔皮上色及內餡熟度。
- 加熱製作：出爐後移至網架散熱，待內餡穩定後再包裝或販售。
本產品首次使用時，建議記錄退冰時間、環境溫度、發酵程度及設備設定，建立符合自家門市的標準流程，以提升出餐速度與成品穩定度。
適合哪些客群？
烘焙店、甜點店、咖啡廳、早餐店、餐廳、下午茶門市、團購業者及餐飲通路。。對於想增加品項但不希望擴充繁複前段製程的業者，使用商用冷凍半成品能降低備料壓力，也便於安排尖峰時段的人力。
想了解其他冷凍烘焙產品，也可查看明億冷凍麵糰產品目錄，搭配可頌、丹麥、塔杯、吐司及起酥類商品，建立更完整的販售組合。
常見問題 FAQ
Q：最低訂購量是多少？
A：實際箱入數、最低訂購量與配送條件依商品包裝及配送地區而定，歡迎洽詢明億業務人員。
Q：商品應該如何保存？
A：冷凍保存並避免反覆退冰；保存期限及詳細條件請以產品外包裝標示為準。
Q：沒有專業烘焙師也能操作嗎？
A：商用冷凍半成品能減少前段製作工序。依產品的退冰、發酵、成型與加熱條件操作，並先使用自家設備測試，即可建立穩定流程。
Q：可以延伸其他口味嗎？
A：可依商品特性搭配不同內餡或表面裝飾，正式販售前建議先測試成品穩定度。
Q：是否提供全台配送與操作諮詢？
A：提供全台低溫冷凍配送與產品操作諮詢。若成品有問題，可拍攝退冰、發酵與完成品照片，提供業務人員協助判斷。
過敏原資訊
請以產品包裝所列完整過敏原資訊為準。
明億冷凍麵糰提供穩定的商用冷凍烘焙產品服務，歡迎烘焙店、早餐店、咖啡廳、餐飲業者及批發通路洽詢合作。
營養標示資訊
明億冷凍麵糰依產品配方製作營養標示。
相關規範可參閱衛生福利部食品藥物管理署發布的
包裝食品營養標示應遵行事項
English Version | Commercial Inquiries for Foreigners in Taiwan
Portuguese Egg Tart Shell Wholesale – Factory-Direct Supply
Looking for a reliable Portuguese Egg Tart Shell wholesale supplier in Taiwan? Ming Yi Food has specialized in commercial frozen dough and bakery products since 1994. This product features a laminated tart shell that bakes to a golden color with crisp, clearly defined layers. After preparation, it offers a crisp pastry shell paired with smooth egg custard, rich dairy notes and a balanced sweetness.
Portuguese Egg Tart Shell helps bakeries, dessert shops, cafés, breakfast shops, restaurants, afternoon-tea businesses and food-service operators reduce preparation work while maintaining consistent appearance and production performance. It is suitable for regular menus, seasonal promotions and efficient commercial production.
Portuguese Egg Tart Shell Product Specifications and Storage
- Product type: Frozen tart shell
- Finished size: Model 211; approximately 8 cm in diameter × 2.5 cm high
- Storage: Keep frozen and avoid repeated thawing
- Reference temperature: top heat 235°C、bottom heat 250°C
- Reference time: Approximately 25–30 minutes
Storage life and detailed handling requirements should follow the information printed on the product packaging. Equipment power, room temperature and proofing conditions may affect the finished result, so a small production test is recommended.
Benefits of Using Frozen Dough
Commercial frozen dough simplifies early production stages and allows bakeries to schedule preparation according to actual demand.
- Less preparation time: Reduces weighing, mixing, dividing, laminating and repeated dough production.
- Lower dependence on highly skilled labor: Standardized procedures make training and daily operation easier.
- More consistent products: Fixed formulas, portion weights and production controls support consistent size, shape and texture.
- Fewer formulation errors: Reduces the risk of incorrect weighing, missing ingredients or inconsistent procedures.
- Flexible batch production: Businesses can prepare products according to customer traffic and reduce overproduction.
- Easier cost control: Fixed piece weights and carton quantities make unit-cost and inventory calculations more manageable.
Actual results depend on frozen storage, thawing, proofing and equipment settings. Avoid repeated thawing and establish a tested standard operating procedure for your store.
Portuguese Egg Tart Shell Preparation Guide
- Fill each tart shell with the appropriate amount of custard or selected filling.
- Preheat the oven and begin with the reference setting shown in the specifications.
- Bake for the recommended time while checking shell color and filling doneness.
- Transfer to a cooling rack and allow the filling to set before packaging or serving.
Record the preparation conditions and equipment settings during the first test to establish a consistent production procedure for future batches.
Recommended Business Uses
This product is suitable for bakeries, dessert shops, cafés, breakfast shops, restaurants, afternoon-tea businesses and food-service operators. Suggested applications include egg custard, caramel, cheese, chocolate or fruit variations.
Ming Yi Food provides factory-direct wholesale cooperation, product information, operation guidance and nationwide frozen delivery throughout Taiwan.
Portuguese Egg Tart Shell Wholesale FAQ
What is the minimum order quantity?
Carton quantity, minimum order requirements and delivery conditions depend on the product packaging and destination. Please contact our sales team for current details.
How should the product be stored?
Keep the product frozen and avoid repeated thawing. Follow the storage period and conditions printed on the package.
Can staff without extensive baking experience use it?
Yes. Commercial frozen bakery products reduce early production steps. A small test batch is recommended to establish the correct settings for your equipment.
Does Ming Yi Food provide technical support?
Yes. Customers may send photos of the preparation and finished products so our team can assist with basic operating adjustments.
Allergen information
Refer to the product packaging for complete allergen information before use or sale.
Contact Ming Yi Food for Portuguese Egg Tart Shell wholesale pricing, product specifications and commercial cooperation in Taiwan.
