編織花捲｜明億冷凍麵糰工廠直營

編織花捲商品規格與保存方式

• 商品類型：冷凍丹麥麵糰
• 每顆重量：約 45g
• 成品大小：長 16 × 寬 6.5 × 高 2.4cm
• 保存方式：冷凍保存
• 參考溫度：上、下火 160°C
• 參考時間：15～20 分鐘

商品應依包裝標示條件保存，取用後避免反覆退冰。不同批次、設備、環境溫度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退冰與烘烤，降低一次製作過多造成的浪費。
• 增加商品種類：不必另外建立完整生產線，也能快速增加丹麥、可頌、吐司、塔杯及起酥類商品。
• 提升出餐效率：提前安排退冰與發酵，尖峰時段即可集中進行烘烤、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、售價、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。

Treccia 操作教學

退冰發酵後塗上全蛋蛋液，上、下火 160°C 烘烤 15～20 分鐘；出爐後摔出空氣。烤箱功率不同，需依設備調整。

1. 取出備料：依當日預估銷量取出需要的數量，其餘商品持續冷凍保存。
2. 退冰或回溫：依產品特性適度退冰，避免表面乾燥或回溫過度。
3. 發酵與整形：讓麵糰發酵至適當體積，再依造型需求整形、裝模或排列。
4. 設備預熱：設備預熱後可先以 上、下火 160°C 作為參考。
5. 完成製作：參考製作時間約 15～20 分鐘，依上色、體積與中心熟度適度調整，完成後移出散熱。

本產品首次使用時，建議記錄退冰時間、環境溫度、發酵程度與設備設定，建立符合自家門市的標準製程，之後即可提升出餐速度與成品穩定度。

適合哪些客群？

甜點店、咖啡廳、烘焙門市、下午茶及禮盒通路。對於想新增品項但不希望增加繁複製程的業者，使用商用冷凍半成品能有效降低備料壓力，也便於安排尖峰時段的人力。

推薦延伸口味與吃法：甜點型商品、下午茶、禮盒及精緻點心。店家可依季節、節慶與客群喜好調整裝飾、內餡或組合套餐，增加商品變化與客單價。

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。只要依退冰、發酵、整形及烘烤條件操作，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：可以，可參考甜點型商品、下午茶、禮盒及精緻點心，並依市場需求調整。

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。若實際成品有問題，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

含麩質、大豆製品，不適合對其過敏者食用；完整資訊請以產品包裝標示為準。

其他補充

此商品使用安佳無鹽發酵奶油

明億冷凍麵糰持續提供穩定的商用麵糰供應服務，歡迎烘焙店、早餐店、咖啡廳、餐飲業者與批發通路洽詢合作。

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

Treccia Wholesale – Factory-Direct Frozen Danish Dough

Looking for a reliable Treccia wholesale supplier in Taiwan? Ming Yi Food has specialized in commercial frozen dough and bakery products since 1994. Our Treccia is a compact braided Danish pastry with an elegant three-dimensional shape and naturally defined laminated layers. After baking, it develops a delicately crisp exterior, a soft interior and a rich buttery aroma.

Treccia frozen dough helps bakeries, cafés, breakfast shops and food-service businesses reduce preparation work while maintaining a consistent appearance and baking performance. It is suitable for daily menus, afternoon tea selections, gift boxes and seasonal pastry assortments.

Treccia Product Specifications and Storage

• Product type: Frozen Danish dough
• Weight: Approximately 45 g per piece
• Finished size: Approximately 16 cm long × 6.5 cm wide × 2.4 cm high
• Storage: Keep frozen and avoid repeated thawing
• Reference baking temperature: Top and bottom heat at 160°C
• Reference baking time: Approximately 15–20 minutes
• Butter: Anchor unsalted cultured butter

Storage life and detailed handling requirements should follow the information printed on the product packaging. Oven power, room temperature and proofing conditions may affect the finished result, so a small production test is recommended before regular sales.

Benefits of Using Frozen Dough

Commercial frozen dough simplifies the early stages of production and allows bakeries to schedule thawing, proofing and baking according to actual demand.

• Less preparation time: Reduces weighing, mixing, dividing, laminating and repeated dough production.
• Lower dependence on highly skilled labor: A standardized process makes 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 mixing procedures.
• Flexible batch production: Businesses can thaw and bake according to customer traffic and reduce unnecessary overproduction.
• Easier cost control: Fixed piece weights and carton quantities make unit-cost and inventory calculations more manageable.

Actual results still depend on frozen storage, thawing time, proofing conditions and equipment settings. Avoid repeated thawing and establish a tested standard operating procedure for your store.

Treccia Preparation and Baking Guide

1. Prepare the required quantity: Remove only the number of pieces needed for production and keep the remainder frozen.
2. Thaw: Thaw under suitable conditions without allowing the surface to dry out or become excessively warm.
3. Proof: Allow the dough to proof to an appropriate volume while preserving its braided shape.
4. Apply egg wash: Brush the proofed dough evenly with whole-egg wash.
5. Bake: Begin with top and bottom heat at 160°C for approximately 15–20 minutes. Adjust according to color, volume and internal doneness.
6. Finish: After removing the tray from the oven, gently tap it to release excess internal steam and allow the pastries to cool.

Because commercial ovens vary in power and airflow, record thawing time, proofing conditions and baking settings during the first test. This will help create a consistent production procedure for future batches.

Recommended Business Uses

Treccia is suitable for bakeries, dessert shops, cafés, afternoon tea menus, gift-box businesses and food-service channels. It can be served as a refined pastry, paired with beverages or included in seasonal and premium pastry assortments.

Ming Yi Food provides factory-direct wholesale cooperation, product information, operation guidance and nationwide frozen delivery throughout Taiwan.