China Guangzhou Masson Science and Technology Industry Company Limited company news

The first bite surprises with an audible "crack" from the crisp exterior, followed by the airy, delicate layers melting on the tongue, until finally the richness of chocolate takes over. The slight bitterness of dark chocolate balances the buttery richness, leaving only the mellow notes of cocoa and ... Read More

A crisp shell cracks open, releasing a river of silky chocolate that cascades over soft sponge cake. The aroma—rich cocoa mingled with toasty notes—wafts up. Read More

Fresh from the oven, the bread is crowned with a fluffy snowy top,sprinkled with Oreo crumbs like frosted sugar snow. Its caramel-colored crust glows warmly, making it feel like holding a mini dessert table in your hands! Read More

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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