China Guangzhou Masson Science and Technology Industry Company Limited company news

In today's fast-paced food market, bakery products, especially long-hold breads, and frozen desserts such as ice cream, face many technical challenges and market pressures.While long-life breads are often hard and rough due to moisture loss and flour aging, ice creams need to maintain their smooth ... Read More

The freshly baked Cantonese pineapple bun glows with a caramel luster. As soon as your fingertips touch the crispy crust, it crumbles with a "rustling" sound! The golden, crispy crust is covered with cracks. When you take a bite, there's first a "crunch" from the crispness, so tender that it tingles ... Read More

Oreo Chocolate Cake, rich chocolate flavor, delicate and slightly elastic texture, and a few slices of Oreo as a garnish, simple and delicious~~ Read More

Guangdong Qilequ Food Technology Co., Ltd., a subsidiary of MASSON Group, made a remarkable appearance at the 27th International Baking Fair held from May 19.-22 in National Convention and Exhibition Centre. As a pioneer in compound pastry emulsifiers and large-scale production of food defoamers, ... Read More

1. Principle of action Bread improver improves the quality of bread through the synergistic effect of many ingredients. It can enhance the strength and toughness of gluten, so that the dough can better keep gas in the fermentation and baking process, thus increasing the volume of bread; adjust the ... Read More

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The role of monoglycerides , as one of the widely used emulsifiers, monoglycerides have an important role in cake quality improvement： ①Control crystallization: It can control and improve the crystallization of fats and oils and improve the taste. ②Reduced surface tension: Amphiphilicity increases ... Read More

Dear baking enthusiasts, As the 9th China International Baking Autumn Exhibition comes to a successful close, we are already looking forward to our next gathering. We are excited to let you know that we will attend the 10th China International Baking Autumn Exhibition in May of next year. This will ... Read More

Molecularly distilled monoglycerides are diverse and significant as key additives in pasta products.It is not only able to finely regulate the crystallization process, but also possesses the properties of lowering surface tension, enhancing starch binding, etc. It is also able to bind tightly with ... Read More